Based on a popular dish from Japan, this is healthy, wholesome, winter vegetarian food at it's best. Think flat field mushrooms marinated in miso and roasted until juicy. All served with stir-fried wombok, carrot and udon noodles.

20 Minutes. A wonderful vegetarian dish from Japan.

Serves 2 


4 Flat mushrooms
1 large Carrot
2 Spring onions
1 tablespoon Furikaki (or sesame seeds)
2 portions Udon noodles 
1/4 Wombok

For the sauce
1.5 tablespoon Soy sauce
2 tablespoon Mirin
1.5 tablespoon Miso paste


Preheat oven & cook mushrooms
Preheat oven to 200ºc fan bake. Whisk together the ingredients for the sauce. Combine mushrooms in a bowl with HALF the sauce and a drizzle of olive oil. The remaining half of sauce is for the stir-fry. Place on a baking tray underside facing up, pouring over marinade from the bowl. Bake mushrooms for 10 minutes. Remove from oven and set aside.

Prepare veg & cook noodles.
Finely slice the wombok and spring onion. Grate the carrot. Bring a pot of water to boil. Cook noodles for 4 minutes, separating with tongs then drain. Set aside. 

Cook stir-fry
While the mushrooms are cooking, bring a fry pan or wok to a high heat with
a drizzle of olive oil. Stir-fry the wombok and carrot for 3 – 4 minutes. 
Add the noodles, remaining sauce, salt and pepper. Toss well and remove from heat.

To serve
Serve stir-fry into bowls. Divide mushrooms between bowls and pour over any 
sauces from the tray. Finish with spring onions and furikaki (or sesame seeds).


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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July 30, 2018 by Timothy Ryder
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