Miso mushrooms and zucchini with green tea soba

(serves 2)

Another catch-up post from when we had HEAPS of oyster mushrooms. Miso and mushrooms, and other flavour-absorbing vegetables like zucchini, eggplant, cauliflower are such a great combination! The radish in this dish gives a fresh crisp flavour and a bit of colour to brighten up the dish. It's a pretty simple recipe and makes for a nice mid-week meal!

Prep time: 15 min
Cooking time: 20 min 

Ingredients
300-400g oyster mushrooms
1 zucchini
2 red radish
200g soba noodles, dried
1x50g dried seaweed
2 shallots, finely diced
Toasted sesame seeds, to garnish

Sauce
2 T shiro or red miso paste 
3 T sugar
4 T mirin
1 T sesame oil

Method
1. Cut the mushrooms into thin slices and thinly slice the zucchini into matchsticks. 
2. Finely slice the radish and set aside. Sprinkle with 1 tsp sugar, pinch of salt and white wine vinegar to coat.
NB. This pickled taste keeps the dish fresh! 
3. Sauté the mushrooms and zucchini until soft, season with salt. 
4. In a separate pan, combine the sauce ingredients over low heat and stir until the sugar has melted. Combine with the mushrooms and zucchini and stir on low heat for a few minutes. Season to taste, don't worry if it's a bit salty as it will be seasoning the whole dish!
5. Boil the soba noodles for 3 minutes until al denté. Drain and rinse with cold water.

6. Prepare your dish by placing the soba noodles into the bowl, then top with mushrooms and zucchini. Sprinkle on top with thinly cut seaweed, shallots and sesame seeds.

Alternatively, you can serve the sauce on the side, and just season the noodles with a bit of sauce and the garnishing!