Shitake Miso Noodle Bowl

Despite my best efforts, I sometimes get tired of eating the same old stuff. Driving home recently, pondering yet another dinner of grilled chicken salads or turkey chili, I couldn't help but think that something - anything - different would have be great. I swerved into the parking lot of my local supermarket to escape.

Roaming the produce section, I spotted a box of shitake mushrooms. Hmm. My mind ran through the contents of my pantry (you have your food supply memorized, don't you?) and picked upon two items I'd managed to stock in my cupboard.

The first was a package of organic somen noodles I'd picked up on a recent trip to Cost Plus (a world food and housewares store). I don't normally frequent that store, but I was trying not to have to sit in Michaels for 45 minutes while Jenny was looking at the newest scrapbooking papers and scissors.

The other was two packages of instant miso soup mix. My friend Margaret had introduced me to the bean-paste soup at a dinner party, and I was instantly hooked. I now keep the soup around because it's a great 1 point snack for when I need something warm and tasty. I get mine at a local Japanese food store, but I'm sure you can find similar mixes at large grocery or specialty food store. It comes in two foil pouches, one for the bean paste and the other for dried scallions and other chunky bits.

Armed with my main flavors and some fresh ingredients, I proceeded home and went to work.

Soon other ingredients made their way to the table. I added some fresh scallions to replace the dried ones in the miso flavor packets and some boneless, skinless chicken chunks to add something to bite into. Unlike the tasters on Iron Chef, I don't have a palatte that can truly appreciate the very subtle flavors in pure Japanese cooking. My tastebuds have been killed by too much wasabi.

I actually broke out the olive oil in an appreciable quantity to saute the chicken and mushrooms. This would be an incredible dish all its own, perhaps served on a bed of steaming white rice. Shitake mushrooms have so much flavor compared to the white mushrooms I usually buy, and sauteeing them just brings out the flavor. Just to make sure the sautee was done, I ate 3-4 mushrooms straight from the pan.

Health wise, this is a pretty awesome meal. Sure, it's high in points (for most people), but that's only because I made it that way. You could leave out the chicken, or miso, and drop a few points. Or you could just plan ahead and enjoy it in all its glory...

Shitake Miso Noodle Bowl

3.5 oz. Shitake Mushrooms, halved or quartered
3.5 oz. Somen Noodles
2 pkgs. Miso Soup Mix
3/4 lb. Boneless, Skinless Chicken, roughly chopped
Handful Scallions, chopped
2 Baby Carrots, shaved with a potato peeler
1 tbsp. Olive Oil
Soy Sauce to taste

Boil noodles. Heat water for miso soup per package directions.

Heat 1 tsp. of oil in a non-stick skillet over high heat until hot, dump in chicken and sautee until about half done. Drizzle soy sauce and stir to coat. You don't want a ton, just enough to cover the chicken with a little liquid boiling in the pan.

In a separate bowl, toss the shrooms in the remaining oil and add to saute. Cook until remaining sauce is incorporated and shrooms give off nutty aroma.

Put pasta in bowl, surround with sauteed shrooms and chicken, mix miso and pour over pasta. Garnish with onions and carrots.

Serves 2, 10 pts. per serving.