Miso mushroom noodle bowls
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Mushrooms and tofu fill a light miso broth with rice noodles.
Japanese-inspired · dinner, soup, noodles · easy
Servings: 2
Prep: 10 min
Cook: 15 min
Total: 25 min (estimate)
Estimated cost: USD 6 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Soy. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 8 ounces mushrooms (225 g, sliced)
- 8 ounces plain firm tofu (225 g, cubes Drained and patted dry; gluten-free labelled if needed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 4 ounces dry rice noodles (115 g Choose a gluten-free variety that cooks in 4–6 minutes. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup water
- 1 1/2 tablespoons gluten-free rice miso (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 stalks scallions (sliced)
- 1 teaspoon olive oil
Cooking instructions
- Heat the olive oil in a saucepan on medium-high and cook the mushrooms for 5 minutes.
- Add the gluten-free vegan vegetable broth and water. Bring to a simmer, then add the plain firm tofu and dry rice noodles. Cook for the noodle package time, stirring gently.
- Scoop a little hot broth into a cup and whisk in the gluten-free rice miso. Remove the pot from the heat and stir the dissolved miso back in.
- Divide between two deep bowls and top with the scallions. Serve hot without boiling again.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.