Shichimi Miso Butter:
- 4 tablespoons butter melted
- 1 teaspoon shichimi togarashi use less if you have a lower heat tolerance
- 1 tablespoon red miso
- 2 teaspoons sesame oil
- 2 teaspoons Yuzu juice or use lime juice or rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon chili oil optional
- 1 tablespoon maple syrup
Rice noodles:
- 12 ounces rice noodles
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil
- 1 yellow onion peeled and thinly sliced
- 8 ounces shiitake mushrooms caps thinly sliced and stems discarded
- ¾ pound hakurei turnips greens trimmed and turnips halved, or use diced sweet potato
- Salt and pepper to taste
For serving, optional:
- Microgreens or sliced scallions
- Black sesame seeds
Prepare the shichimi miso butter sauce:
Prepare the vegetables:
Heat the neutral oil in a wok or skillet over medium-high. Add the onion and cook, stirring often, for 6–8 minutes until softened and beginning to brown.
Add the shiitake mushrooms and cook for an additional 7–8 minutes until golden brown. Continue cooking until the shiitake mushrooms begin to turn golden brown around the edges. Season with salt.
Calories: 338kcal | Carbohydrates: 32g | Protein: 3g | Fat: 23g | Sodium: 299mg | Fiber: 3g | Sugar: 6g | Vitamin C: 3mg