• Course

    Main Course

  • Prep time

    45 Mins

  • cook time

    20 Mins

  • servings


  • Author




  • 2 tbsp miso paste
  • 3 tbsp mirin
  • 1 tsp rice vinegar
  •  cup hot water
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce or tamari
  • 4-5 king oyster mushrooms
  • 1-2 tbsp neutral oil, for frying


To Serve

  • 2 bunches steamed broccolini, asparagus, or bok choy (optional)
  • 1-2 tbsp sesame seeds
  • 2-3 tbsp green onions, thinly sliced

product used in the recipe

  • 1

    To make marinade, combine miso paste, mirin, rice vinegar, hot water, maple syrup and soy sauce in a jug or bowl. Whisk until uniform.

  • 2

    Cut stems of mushrooms into 1-inch discs. Score lightly on one side. Save mushroom caps for marinating and eating.

  • 3

    Add mushroom discs to a shallow baking pan and pour marinade on top. Cover and refrigerate for 30 mins to overnight, flipping mushrooms every so often.

  • 4

    Cook noodles in salted water for 7 mins until tender. Drain.

  • 5

    While noodles are cooking, make miso dressing by combining soy sauce, garlic, rice vinegar, sesame oil, miso paste and sriracha in a large bowl and whisking until uniform. Add hot noodles and toss until coated. Cover and set aside.

  • 6

    Add oil to a large skillet. When hot, place mushrooms in the pan and sear each side for 3-5 mins, until browned and crispy.

  • 7

    Place noodles in serving bowls and top with mushroom scallops, steamed greens (if using), sesame seeds and green onions. Serve immediately.

product used in the recipe

Instruction video