What you need:
2½ cups uncooked whole grain, gluten-free udon noodles
2 cups uncooked edamame
1-inch piece ginger, peeled
1 large carrot
½ cup water, as needed
1 teaspoon maple syrup
2 tablespoons miso paste
¾ cup chopped green onions
¼ teaspoons black pepper (optional)
What you do:
1. Cook noodles according to package directions, except drain a few minutes early and rinse with cold water. Steam edamame for 8 minutes, then shell out soybeans. Grate ginger, and peel and slice carrot into thin strips (like noodles) on a mandolin slicer or by hand.
2. In a frying pan over medium-high heat, add 1/4 cup water and ginger, maple syrup, and miso. When water starts steaming and bubbling slightly, stir miso around until it combines with water. Add more water if desired. Lower heat and add noodles and carrot strips. Stir everything together to coat in miso sauce. Remove form heat and add soybeans and green onions.
3. Ladle into serving bowls and top with black pepper.
Photo by Emily von Euw
Love vegan food and cooking as much as we do?
Get the BEST editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!