Creamy Garlic Miso Noodles

Nothing screams comfort food like a big bowl of noodles. And when you mix in a creamy, miso sauce with lots of garlic.... well you're just going to have to take our word for it, they are incredible! Makes 2-4 servings.


    • 1 medium yellow onion (about 2 cups)
    • 1 cup low sodium vegetable broth
    • 3-4 teaspoons minced garlic
    • ½ cup raw cashew
    • ½ cup water
    • 1 heaping tablespoon white miso
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon black pepper
    • pinch of salt
    • 12 oz brown rice spaghetti
    • 16 oz baby bella mushrooms
    • 1 tablespoon low sodium soy sauce
    • chopped green onions and toasted sesame seeds for garnish


    1. Clean and slice mushrooms, set aside.
    2. Dice onion and add to saucepan with 1 cup veggie broth
    3. Cook until liquid has almost evaporated, then stir in garlic
    4. After 30 seconds, add the onions & garlic to your blender
    5. Also add the cashews, water, spices, and miso to the blender  
    6. BUT DON'T BLEND YET.  Set aside for now.
    7. Prepare pasta according to package directions
    8. Do not drain yet but remove ½ cup pasta water and add to blender
    9. Now you can blend the sauce until it's smooth and creamy
    10. Add mushrooms to a large saute pan along with the soy sauce
    11. Cook until their liquid has been released and mostly evaporated
    12. Drain pasta and add it to your mushrooms
    13. Add cream sauce and stir to mix well ensuring everything is coated
    14. Simmer for a minute or two until sauce thickens
    15. Garnish with chopped green onions and/or toasted sesame seeds if desired




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