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Noodles in a miso broth

The days before we’re going on vacation just seems so stressful. We have a hundred things we have to do to get ready and on top of that Noah still being under the weather had to see our pediatrician. I was worried about his stuffy nose and then today he refused to eat. It turned out he is the end of his cold and he’s teething at the same time.Poor little man is so miserable. 


Finally he took a good nap so I got a lot of things done. I’m baking for my friend Jackie who is having a solstice celebration. So today I bakes rum cake and chocolate ginger bread cup cakes with a cranberry frosting. At the end of the day I was so tired and had a very nice ending when I got to cuddle with both kids at the same time while I was feeding Noah.


And operation empty out fridge and freezer continues and todays result of that was a noodle dish. It’s getting pretty low on vegetables so I probably will have to do some shopping before we leave but for today’s vegetables I used mushrooms, green onion, celery. Off course me and James like it spicy so we added Harissa paste to our broth. 




3 cup undo noodles, cooked and drained
1 tbs canola oil
1/4 cup green onion, sliced thin
1/2  cup celery, diced
1/2 cup zucchini, diced
1 cup mushrooms, sliced
1 cup hot water
1 tbs yellow miso
1/2 tbs agave nectar
1 tbs mushroom stir fry sauce
1 tbs cornstarch mixed with 2 tbs water until it’s lump free
Harissa paste or red pepper flakes to taste (optional)
Salt to taste

Heat oil in a saucepan on medium heat and cook onions and mushrooms until mushrooms are lightly browned. Add celery and zucchini and cook for another 3 minutes. Pour in water, miso, agave nectar and stir fry sauce. bring to a simmer for 10 minutes. Add cornstarch and simmer for 1 minutes while stirring. Add  harrisa and salt if so wish and toss with noodles to coat them with the sauce. . 

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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