So often, recipes can feel like they’re trying to attack you with aggressive flavor combinations; strong, palate-quaking combinations of hot chili oil, cave-aged stinky cheeses, and indulgent fatty triple-spiced grilled meats can start to feel like the order of the day when researching recipes online. But if you’re a patient undergoing chemotherapy or radiation treatment, or recovering from a recent surgery, these kinds of attention-grabbing stunt recipes probably aren’t aligning well with the nausea, loss of appetite, or changes in taste or flavor perception often associated with some types of treatment.
Instead, consider easy recipes that feature rounder, subtler flavors; our Garlic Miso Noodle Bowl comes together in just a few minutes, and provides not just the warm comfort of an at-home noodle night, but plenty of additional benefits. Japanese white miso (available in most supermarkets, in the fresh tofu aisle) is made from fermented soybeans. It has a mild, slightly sweet and earthy flavor that adds complexity to basic broths, and is a good source of B vitamins, vitamins E and K and folic acid. Miso is also a probiotic food, like yogurt, and may help improve digestion and regulate overall gut health.
Pork and Garlic Miso Noodle Bowl
- 8 ounces rice noodles
- 8 ounces ground pork
- 4 cloves garlic, minced
- 1/2 yellow onion, minced
- 1 (8-oz.) package sliced Portobello mushrooms
- 2 Tablespoons white miso paste
- 2 cups low-sodium beef or vegetable stock
- 2 Tablespoons soy sauce
- 1 teaspoon fish sauce
- Juice from two limes
- 1 cup matchstick-cut carrots
- 5 ounces of baby spinach
- 1/2 cup sliced scallions
Cook noodles according to package directions. Drain and divide between four large bowls.
In a large, high-sided skillet or saucepan over medium-high heat, combine pork, garlic, onions and mushrooms. Sautee, stirring often, until onions become translucent and pork is cooked through, about ten minutes. Add miso, stock, soy sauce, fish sauce and lime juice. Bring mixture to a boil, then reduce heat and add carrots and spinach. Cook until carrots are cooked but still crispy, about two minutes more.
Divide pork mixture and broth between bowls; top with sliced scallions and serve.