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umami bomb bowl

Miso Buttered Mushrooms, Caramelized Sweet Potatoes with Soba Noodle Nests


Maple Roasted Sweet Potatoes
  • 2-3 medium organic sweet potatoes, peeled and cut into 1/2 inch cubes
  • 2 tbsp olive oil
  • pinch of sea salt
  • 2-3 tbsp real maple syrup
Miso Butter Mushrooms
  • 1 1/2 lbs cremini or button mushrooms
  • 1 tbsp olive oil
  • 3 tbsp softened salted butter ( can sub vegan butter)
  • 2 tbsp white miso paste
  • 1/2 tsp garlic powder or 2 cloves fresh finely minced garlic
  • 1 tsp sesame oil
  • pinch red pepper flakes
  • Small bunch organic kale (ribs removed), spinach or broccoli - any variety of greens!
  • 1 cup frozen organic edamame (if in shells, just pop them out once cooked)
Soba Noodles
  • 2 - 3 bundles soba noodles or gluten free noodles of your choice
  • 1 tsp sesame oil
  • 1 tsp tamari (or to taste)
  • sesame seeds (optional)


  • Preheat oven to 425 degrees.

  • Peel and cube sweet potatoes ( between 1/2 inch and 1 inch is the perfect size for caramelizing nicely). Toss with olive oil and a little salt on a parchment paper lined baking sheet. Spread them out so that they aren't too crowded, otherwise they won't crisp up as well. If you have too many on your baking sheet, remove some and save for another recipe.

  • Roast for about 20 minutes. Remove from oven, toss with the maple syrup and continue roasting for another 10-15 minutes. You want them to turn dark golden brown on some edges, but not burnt. Remove from oven. They will caramelize as they rest.

  • When the potatoes are in the oven, start making your mushrooms. If using little button mushrooms you can leave them whole, if cremini, cut them in quarters or slices. Heat olive oil in a large pan (I like cast iron for this) over med-high heat. Add the mushrooms and cook for about 15 minutes until they are browned and a little crispy, stirring every few minutes.

  • During this time, make the miso butter. Mix the softened butter with the miso paste and garlic powder or minced garlic.

  • When the mushrooms are done, add in the miso butter and cook for a few minutes more so they are nicely coated. Drizzle in a tsp of sesame oil and stir.

  • Take the pan off the heat, set aside.

  • As your mushrooms are cooking, boil some water for your soba noodles. Add noodles and cook as directed. ( *see next step to start steaming your greens now). Drain noodles and rinse with cold water. Drizzle a small amount of sesame oil and tamari on the noodles and lightly toss them to keep them from sticking.

  • Steam your greens for a few minutes. Once your greens are cooked, squeeze out any excess water. You can microwave, steam or boil your frozen edamame.


  • In a wide bowl or plate, make 2 little nests by taking a small handful of noodles and making a shallow hole in each. Place 8-10 edamames into each nest. Then add some mushrooms, sweet potatoes and greens all around them, like a big happy yummy family!

  • Repeat for the other bowls.

  • Sprinkle with sesame seeds and serve with sriracha on the side if you like.

Karen Cliche, Actress + lover of vegetarian cooking

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