Soba Noodles with Mushroom Scallops

Japanese-inspired miso-glazed noodles with vegan scallops made from pan-fried king oyster mushrooms. A super easy and utterly amazing dish!

Japanese-inspired miso-glazed noodles with vegan scallops made from pan-fried king oyster mushrooms. A super easy and utterly amazing dish!

1

To make marinade, combine miso paste, mirin, rice vinegar, hot water, maple syrup and soy sauce in a jug or bowl. Whisk until uniform.
2

Cut stems of mushrooms into 1-inch discs. Score lightly on one side. Save mushroom caps for marinating and eating.
3

Add mushroom discs to a shallow baking pan and pour marinade on top. Cover and refrigerate for 30 mins to overnight, flipping mushrooms every so often.
4

Cook noodles in salted water for 7 mins until tender. Drain.
5

While noodles are cooking, make miso dressing by combining soy sauce, garlic, rice vinegar, sesame oil, miso paste and sriracha in a large bowl and whisking until uniform. Add hot noodles and toss until coated. Cover and set aside.
6

Add oil to a large skillet. When hot, place mushrooms in the pan and sear each side for 3-5 mins, until browned and crispy.
7

Place noodles in serving bowls and top with mushroom scallops, steamed greens (if using), sesame seeds and green onions. Serve immediately.