Recipe: Wild Mushroom Miso Noodle Bowl
Chef Haley Parrent of Vega is passionate about fresh, local food, which inspired her to initiate a bi-weekly delivery of the VFM Direct Fresh Box for Vega employees.
Health-conscious Vega staff look forward to their box of fresh greens, fruits, and vegetables assembled for them every other week from local producers like Taves Family Farms, Tsawwassen Farm School, and Earth Apple Organic Farm.
All of the fresh, seasonal produce helps keep healthy workplace eating habits on track, and creates opportunities for sharing great recipes like this one below for Chef Haley’s Wild Mushroom Miso Noodle Bowl.
Looking for a convenient way to bring healthy, local food to your workplace? The Fresh Box is available direct to your office for group delivery on a weekly, bi-weekly, or monthly basis, and contains 5-7 fresh, seasonal items sourced from multiple VFM farmers. Check out the Fresh Box page for more details on how to order!
Wild Mushroom Miso Noodle Bowl
by Haley Parrent, CNP
½ large celeriac bulb
½ head cauliflower
2 cups assorted mushrooms
1 head kale
4 cups water
1 tbsp olive oil + 1 tsp (or sub 1 tsp for grass-fed butter if not vegan)
2 portions ramen-style noodles (I love Lotus Foods rice varieties)
2 cloves garlic, minced
2-3 tbsp white miso paste (to taste)
1 tsp sesame oil
1 tbsp tamari
1 tbsp black sesame seeds (garnish)
2 sheets toasted nori, cut into strips (garnish)
Hot sauce, chilli oil or chilli flakes (optional)
1. Preheat oven to 420 degrees.
2. Chop the celeriac into small cubes, and cauliflower into small bite sized pieces and toss with olive oil. Roast in the oven for 30 minutes, or until browned around the edges.
3. Cook your noodles according to instructions.
4. Bring 4 cups water to a boil and add in miso paste. Stir with a fork or a whisk to dissolve the paste. Add in sesame oil, and hot sauce, chilli oil or chilli flakes if using them.
5. Heat 1 tsp olive oil or butter in a frying pan, add in minced garlic until it is fragrant. Add in loosely chopped mushrooms and sautee, stirring well until they are soft. Add your chopped kale and the tamari and cook until all the liquid is absorbed and set aside.
6. Time to build your bowl. Divide your noodles into two large bowls, then top with your celeriac cubes, sautéed mushrooms and kale, nori strips, sesame seeds and any other desired toppings, such as sweet corn, kimchi, or scallions.