Miso-roasted Portobello Mushrooms with Udon Noodles

Miso-roasted Portobello Mushrooms with Udon Noodles

Mushrooms are very porous and will readily absorb the flavours from the miso marinade. The delicate enoki mushrooms don’t need to be cooked before adding to the soup, as the hot broth is sufficient to soften them.

Serves 4

Photography by Manja Wachsmuth
From issue #48
June 8, 2016