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Shichimi Miso Butter Noodle Bowl_MidPage – 1

Shichimi Miso Butter Noodle Bowl

Sweet, spicy, and loaded with umami flavors, this shichimi miso butter noodle bowl is a great shichimi togarashi recipe if you're craving an easy, fast noodle bowl recipe.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 338kcal

Equipment

  • Wok or large skillet

Ingredients

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

Instructions

Prepare the shichimi miso butter sauce:

  • In a bowl, whisk together all of the ingredients for the miso butter sauce and set aside.

Cook the rice noodles:

  • Cook the rice noodles according to package instructions. Drain, rinse, and drizzle with 1 teaspoon sesame oil and set aside.

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.

Cook the turnips:

  • If needed, add a bit more oil. Add the turnips and cook for 6–8 minutes until the cut sides begin to turn golden brown around the edges. Season lightly with salt.

Simmer the sauce:

  • Pour in the shichimi miso butter and bring to a boil. Reduce heat and simmer 10 minutes until thickened. Taste and season to your preferences.

To serve:

  • Divide the cooked noodles between bowls and pile the vegetables and sauce on top. Garnish with microgreens and sesame seeds if desired. Enjoy!

Nutrition

Calories: 338kcal | Carbohydrates: 32g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 299mg | Potassium: 252mg | Fiber: 3g | Sugar: 6g | Vitamin A: 499IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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