#MushroomNoodles

20251117 #breakfastdiary day 1564, 0°C/cloudy Easy to make, but the broth has surprisingly deep flavor. Approx. 550kcal #MushroomNoodles made with tofu noodles, for the ever-recurring Monday of repentance

1 tofu noodle, 1 egg, 2 cups meaty oyster mushroom, a little sesame seeds, (broth) 1 egg, 1T mayonnaise, 1t red miso, 1t soy sauce, 1t chili crisp, 1T sesame oil, 1 cup water

1. Boil 1 egg. 2. Heat olive oil in a pan, sprinkle with salt, pepper, and herbs, and sauté the meaty oyster mushroom. 3. In a bowl, combine 1 egg, 1T mayonnaise, 1t red miso, 1t soy sauce, 1t chili crisp, 1T sesame oil, and 1 cup water. Add the soy milk noodles from step 1 and microwave for 2 minutes. 4. Top with the egg from step 1 and the meaty oyster mushroom from step 2, sprinkle with a little sesame seeds, and add a few sheets of seaweed.

Inspired by @dieteticaesthetic