• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Grilled Mushroom Noodle Bowls

28 December, 2016 by Tara 7 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

A recipe for Grilled Mushroom Noodle Bowls for Food Bloggers Recipe Swap! Noodles are served in a mushroom broth with soy-marinated hard-boiled eggs, grilled mushrooms, and spinach.

Grilled Mushroom Noodle Bowls topped with two skewers of grilled mushrooms, shredded spinach, and 2 halves of a hardboiled egg over a bed of noodles.

This is my first month joining in the Food Bloggers Recipe Swap and I made Grilled Mushroom Noodle Bowls from Eat What We Eat (no longer active)!

With all the indulgence in the past couple of weeks, we enjoyed this lighter noodle bowl as a break from the leftovers the day after Christmas. It was a hit with the whole family. The noodles rest in a miso mushroom broth and are topped with grilled mushrooms, soy sauce eggs, spinach, and green onions. As a bonus, we generally have long noodles around the holidays and birthdays for long life so this fit the bill.

Aerial view of Grilled Mushroom Noodle Bowls in a bowl with noodles, grilled mushrooms on two skewers, shredded spinach, and two halves of a hard boiled egg next to a wooden spoon and chopsticks.

I used ramen-style noodles for the bowl, but others like soba or udon would also work well.

I sliced the spinach to make it easier for the kids to eat. You can top the bowls with whole baby spinach leaves if desired.

It is a bit chilly outside, so I grilled the mushrooms on the indoor cast iron grill. A few of mine were on the large side so I quartered those and halved the smaller ones.

Looking for more noodle bowls?

Try Fried Chicken Soup Noodles, Ohn No Khauk Swe (Burmese Chicken Coconut Noodle Soup), and Mul Naeng-Myeon (Buckwheat Noodles in Chilled Broth).

Chopsticks lifting noodles from the Grilled Mushroom Noodle Bowls with grilled mushrooms, shredded spinach, and two halves of a hard-boiled egg.

Grilled Mushroom Noodle Bowls Recipe

Adapted from Eat What We Eat (no longer active)

Print Pin

Grilled Mushroom Noodle Bowls

A recipe for Grilled Mushroom Noodle Bowls for Food Bloggers Recipe Swap! Noodles are served in a mushroom broth with soy-marinated hard-boiled eggs, grilled mushrooms, and spinach.
Course Main
Cuisine N/A
Keyword egg, mushroom, noodle, soup, spinach
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 4 Servings

Ingredients

Eggs:

  • 3 eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar

Mushroom Broth:

  • 1 liter water
  • 1 cup dried shiitake mushrooms
  • 2 tablespoon white miso

Grilled Mushrooms:

  • 2 cloves garlic crushed
  • 1 teaspoon honey
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon Sriracha

For serving:

  • 8 ounces uncooked noodles ramen or soba
  • 1 cup fresh spinach
  • 2 green onions thinly sliced
  • Sesame seeds

Instructions

To make the eggs:

  • Place the eggs in a small pot and cover with water. Bring to a boil and cook for 13 minutes total (from placing the eggs on the stove in the cold water). Remove the eggs from the water and peel when cool enough to handle. Place in a small ziplock bag and add the 1 tablespoon soy sauce and rice vinegar. Refrigerate for 30-60 minutes before using.

To make the mushroom broth:

  • In a medium pot, bring the 1 liter water to a boil. Add the dried mushrooms and remove from heat. Allow to sit for 30 minutes. Right before serving, remove the dried mushrooms and bring the broth back to a boil. Stir in the miso.

To make the grilled mushrooms:

  • In a small bowl, whisk together the garlic, honey, sesame oil, worcestershire sauce, sriracha, and soy sauce. Halve the button mushrooms (or quarter the larger ones) and toss in the bowl with the sauce. Allow to sit for 30 minutes and preheat the grill (outdoor or indoor grill pan). Thread the mushrooms on small skewers and grill until darkened. Brush with leftover sauce, flip, and grill the other side until darkened, 3-5 minutes per side. Brush with more sauce.

To assemble the noodle bowls:

  • Bring a large pot of water to a boil and cook the noodles until just tender. Drain and divide among serving bowls. Top with the hot mushroom miso broth. Cut the boiled marinated eggs in half lengthwise and arrange among the bowls. Add the spinach leaves (sliced if desired) and mushroom skewers. Garnish with green onions and sesame seeds. Serve immediately.
  • Facebook
  • Twitter
  • Email

Filed Under: Pasta and Rice, Soups/Salads Tagged With: egg, miso, mushroom, noodle, noodle bowl, noodles, pasta, soup

Previous Post: « Amaretto Parfait and New Year’s Round-Up
Next Post: Tequeños con Salsa Guasacaca (Venezuelan Cheese Sticks with Green Sauce) »

Reader Interactions

Comments

  1. Emily @ Recipes to Nourish

    28 December, 2016 at 11:57 am

    Those mushrooms look amazing!!! This would be a huge hit in my home.

    Reply
  2. Shashi at RunninSrilankan

    28 December, 2016 at 12:47 pm

    I haven’t had lunch yet and I so wish these Grilled Mushroom Noodle Bowls could magically appear in front of me! They sound delicious!

    Reply
  3. Cliona Keane

    28 December, 2016 at 12:59 pm

    This looks scrumptious! I love noodle soups and this looks particularly delicious! I love those mushrooms in particular, what a yummy addition!

    Reply
  4. April J Harris

    28 December, 2016 at 1:16 pm

    Your Grilled Mushroom Noodle Bowls look SO good! Love this healthy recipe, it’s perfect for this time of year amidst all the indulgence.

    Reply
  5. Andrea @ Cooking with Mamma C

    28 December, 2016 at 1:39 pm

    How comforting and delicious! I like adding an egg to meatless meals. The blogger recipe swap sounds fun too!

    Reply
  6. Lauren @ Sew You Think You Can Cook

    30 December, 2016 at 11:57 pm

    What a beautiful presentation.
    Happy New Year!

    Reply
  7. Tara

    15 February, 2017 at 2:26 pm

    Thanks everyone!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,100 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,100 other subscribers

Featured Recipes:

Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.
A pile of Chocolate Almond Toffee on a marble board.
Date Shake in two milkshake glasses next to dates and walnuts.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme