Teriyaki Vegetable Bowl

May 9, 2020

Who else is cooking more at the moment?

Maybe out of fun, maybe because you have more time, maybe out of necessity as you can't sit down for a meal at your favourite haunt. I am a huge lover of cooking and all things food and this isolation time has allowed me to reignite my passion for cooking.

So when I'm not filming online Pilates classes, online HIIT workouts or online Barre classes, you can find me in my kitchen, dodging my almost two year old as he tries to open every single cupboard door, including the oven. This latest recipe is adapted from a taste.com.au recipe and I hope you like it; for a family of vegetarians it was superb! Feel free to add meat in or whatever you desire.

I'd love to know how you are all spending your time in lockdown; are you reading more, are you catching up on sleep, are you smashing online workouts? Maybe you are doing a whole lot of nothing, which is great! Maybe you are discovering more about yourself everyday. I am discovering that I am a huge workaholic and seem to be most happy when I am working on my business, by organising Pilates classes at home. If what you are doing with your extra time makes you happy and a good person; it's what you are meant to be doing.


  • 270g package of soba noodles
  • 1 heaped tablespoon miso paste
  • 2 tablespoons rice wine vinegar or mirin
  • 1 teaspoon finely grated ginger
  • 2 garlic cloves, finely chopped
  • 2 teaspoons sesame oil
  • 4 large portobello mushrooms, cut in half and stems removed
  • 1/4 cup teriyaki marinade
  • 2 bunches of broccolini, trimmed and cut into even stalks
  • a bunch of buk choy / pak choy
  • Optional: dried chilli flakes, sesame seeds, shallots, cooked eggs.


  1. Cook the noodles according to the package instructions. Drain with cold water, whilst separating the noodles with clean hands or a fork so they do not stick. Set aside in a large serving bowl.
  2. Combine the miso paste, mirin or vinegar, ginger, 1 chopped garlic clove and 3 tablespoons water.
  3. Heat 1 teaspoon sesame oil into a large frying pan over medium-high heat. Add the mushroom halves. Cook for 4-5 minutes on each side or until slightly flattened and wilted. Add the marinade, the remaining chopped garlic clove and 2 tablespoons of water. Reduce the heat a little and cook for around 10 minutes or until the mushrooms are tender and the sauce has reduced slightly. Remove the cooked mushroom and sauce from the pan and add to the noodles, tossing well.
  4. Heat the remaining teaspoon of sesame oil into the now empty pan and add the broccolini and buk / pak choy. Cook, covered, stirring occasionally, until the vegetables wilt slightly. Add the miso dressing and toss to stir through.
  5. Pour the cooked vegetables into the noodle and mushroom bowl and stir.

Divide into four bowls and top with dried chilli flakes, chopped fresh or fried shallots, a cooked egg, whatever!

Missed some of our other recipes? Click here to view our Sweet Potato & Pearl Couscous Bowl! Or try our Miso Buddha Bowl by clicking here!

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