Miso Gochujang Soba Meal

Gluten Free

Buckwheat Noodles
Vegano Miso Gochujang Dipping Sauce
Vegano Tempura Dipping Sauce
Pickled Salad (daikon, Carrot, Cucumber, Mango, Mirin)
Enoki Mushroom
Rice Flour Batter
Sesame Seeds

30 mins

Contains Allergen:

Sesame

Spicy and cool, this traditional Korean dish for hot weather is made with buckwheat noodles, fried enoki mushrooms, and delicious miso gochujang sauce.

Cooking Directions

Step 1: Boil water

Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.

Step 2: Cook Noodles

Cook buckwheat noodles for 6-7 minutes until al dente.

Step 3: Prepare Rice Flour Mixture

While noodle cook, mix rice flour with 1/2 to 3/4 cups of water depending on desired thickness.

Step 4: Prepare Noodles

Strain under COLD running water to preserve chewy texture. Set aside.

Step 5: Prepare Mushrooms

Run the cluster of enoki mushrooms under cold water. Then, cut off the woody “stem” at the end and pat the mushrooms dry. Once dry, coat enoki mushrooms in rice flour mixture and set aside.

Step 6: Cook Mushrooms

In a medium frying pan, heat canola oil on high heat. Canola oil quantity should be enough to cover one side of the enoki mushroom. Add enoki mushrooms and cook each side until golden brown.

Step 7: Remove Mushrooms and Prepare Green Onions

Remove enoki mushrooms and absorb excess oil on a paper towel lined plate.

Step 8: Slice Green Onion

While the mushrooms are cooling off, slice the green onion and add to pickled salad.

Step 9: Plate Your Meal

Place noodles in bowls, add pickled salad, crispy mushrooms, and top with sesame seeds. Enjoy Vegano Miso Gochujang and Vegano Tempura Dipping Sauce on the side.