Creamy Pumpkin Miso Udon Noodles vegan
Ingredients
- 2 packs of udon (250g each, I used frozen)
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1/2 cup vegetable broth
- 1/2 cup canned full-fat coconut milk
- 2 heaping Tbsp miso paste
- 1 tsp sesame oil
- salt and pepper, to taste
- seaweed/nori, for topping
- sesame seeds, for topping
Instructions
Creamy Pumpkin Miso Udon Noodles (vegan) serves 3 original recipe by nutsaboutgreens.com.
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