Creamy Garlic Miso Noodles

Nothing screams comfort food like a big bowl of noodles. And when you mix in a creamy, miso sauce with tons of garlic…. well you’re just going to have to take my word for it, they are GOOD. In fact, these Creamy Garlic Miso Noodles are now my wife’s absolute favorites.

This is a super simple recipe anyone can make.

And it checks all the boxes…

noodles
mushrooms
garlic
miso
super creamy sauce
warm
filling
comforting

That’s a big bowl of deliciousness right there, especially on a dark, blustery evening in the Pacific Northwest when your 15 yr old heat pump decides to go kaput.

No worries, space heaters and a fireplace kept us nice and warm, and we’ll get an estimate on a new one tomorrow so we’re good for now. A little chilly, but good.

Anyway, this recipe is the perfect meal to warm you up.

Enjoy.

Creamy Garlic Miso Noodles

Creamy Garlic Miso Noodles | Brand New Vegan

So we’ll make this in 3 stages.

Stage 1 is where we’ll prep our mushrooms and cream sauce.
Stage 2 is where we’ll prepare our pasta
Stage 3 is when we cook our mushrooms and mix everything together.

I used a pound (16oz) of Baby Bellas (cremini) Mushrooms but any kind will work. Clean and slice them, then set them aside.

Then, dice a large yellow onion for about 2 to 2 1/2 cups of diced onion and add that to a saucepan. Add 1 cup of veggie broth and simmer until the liquid has just about disappeared. Stir in your minced garlic for about 30 seconds, just to take the bite off the garlic, and then dump the contents directly into your blender.

Add the cashews, 1/2 cup water, the spices, and the miso. Miso is a fermented soybean paste and should be available in most grocery stores. If you can’t find it I’ll add a link to Amazon along with the blender I use.

These will be affiliate links and as an affiliate, I do earn a little from your purchases but at no extra cost to you.

Don’t blend yet, as we’re not done with all the ingredients. Just add everything to the blender jar and set it aside for now.

Now we can prepare our spaghetti.

I like Brown Rice Pasta but feel free to use whatever you have on hand. When the spaghetti is done, remove 1/2 cup of that pasta water and add that to your blender too. Now we can blend our sauce until it’s super creamy. You may have to scrape down the sides a few times.

The Vitamix blender makes this job a breeze.

Now we can start our mushrooms.

Add all your sliced mushrooms to a large saute pan along with the soy sauce. Saute them over med-high heat until all the liquid has been released and evaporated. Now we can drain our pasta and add that to the pan with the mushrooms.

And finally, we can add our cream sauce, stirring well to mix everything together. The starch in the pasta water will help thicken our sauce.

Let it simmer and thicken for a minute or so and then serve. I topped mine with chopped green onions and toasted sesame seeds.

And let me just say, I have a LOT of picky eaters in my house. My grandson, my cat, and especially my WIFE.
But she DEVOURED this, so it definitely has her stamp of approval and I have the feeling it will become a regular part of our weekly rotation.

Hope you enjoy this as much as we did, and for those of you who are wondering: yes, my shingles are much better. The last 2 weeks have been rough, but I think I am turning the corner.

Thanks for all your well-wishes. Take care and we’ll see you next week.