Mushrooms + Fuji Family = LOVE and this week I’m getting the chance to go head to head with bloggers from Canada and Australia in a mushroom battle. Did you know that this month is National Mushroom Month here in the U.S.? To celebrate, last week kicked off the second annual Mushroom Masters, an international 4 week long competition between teams made up of 4 bloggers from the US, Canada, and Australia.
Each week one blogger from each country is taking on a mushroom themed meal. Last week was Breakfast and the US was victorious, with Tracy’s (Shutterbean) amazing Caramelized Mushroom & Shallot Bruschetta. This week it’s all about Lunch, and I’m hoping that my recipe will bring home another win for Team USA!
I cooked up a spicy mushroom miso ramen. This ramen is lighter than the traditional bowl of Japanese ramen, and vegetarian, for all of my veg friends out there! It may be lighter, but it’s not light on flavor. The soup is made with a mushroom stock and is full of sauteed crimini mushrooms and garlic to go along with the slightly chewy noodles. It makes a fantastic lunch, because it is quick to make, healthy, filling (thanks to the protein rich mushrooms and miso paste), and total comfort food! A fabulous way to fuel your body for second half of the day!
You can get the recipe here.
Thank you so much for your support!! GO MUSHROOMS!!
Disclosure: I was compensated for my photos and for my time spent developing this original recipe.