Shroom Bowl with Miso Ginger Vinaigrette

Name: Shroom Bowl with Miso Ginger Vinaigrette
Yield: 10
Ingredients: 20.0g KNORR Intense Flavours Roast Umami 400 ml; 850.0g Mushrooms, mixed (shittake, enoki, button, portabello etc); 300.0g Sweet Potato; 50.0g Pickled ginger (plus 50ml pickled ginger liquid); 100.0g White miso; 75.0ml Olive oil; 600.0g Udon noodles; 200.0g Edamame; 250.0g Baby spinach; 200.0g Radishes; 2.0x Nori sheets

Shroom Bowl with Miso Ginger Vinaigrette – Recipe

Using the liquid from the pickled ginger means adds some extra sweet hit of flavour to the dressing. If preferred use rice such as brown or jasmine as an alternative to udon noodles.

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Mushrooms

KNORR Intense Flavours Roast Umami 400 ml 20.0 g
KNORR Intense Flavours Roast Umami 400 ml
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Free Sample
Mushrooms, mixed (shittake, enoki, button, portabello etc) 850.0 g

Sweet Potato

Sweet Potato 300.0 g

Dressing

Pickled ginger (plus 50ml pickled ginger liquid) 50.0 g
White miso 100.0 g
Olive oil 75.0 ml

To Serve

Udon noodles 600.0 g
Edamame 200.0 g
Baby spinach 250.0 g
Radishes 200.0 g
Nori sheets 2.0 x

Salads & Bowls

Main Meals

Australian

American

Casual Dining

Vegetables

Breakfast & Brunch

Other Asian

Using the liquid from the pickled ginger means adds some extra sweet hit of flavour to the dressing. If preferred use rice such as brown or jasmine as an alternative to udon noodles.

...

Preparation

Mushrooms
- Whisk KNORR Intense Flavours Roast Umami with 100 ml water until combined. Add sliced mushrooms and set aside.
Sweet Potato
- Cut sweet potato into 2 cm cubes. Drizzle with a little oil, season and bake in combi oven at 180 degree Celsius for 15 minutes until tender.
Dressing
- Whisk together reserved pickled ginger liquid with miso, half the oil and 200 ml warm water.
To Serve
- Heat remaining oil in a large pan over medium heat. Saute mushrooms until tender.
- Divide udon noodles between serving bowls. Top with sautéed mushrooms along with sweet potato, steamed edamame, baby spinach, sliced radish and pickled ginger. Pour over dressing and garnish with torn nori.