Ingredients:

• 1 tsp toasted sesame oil
• 2 Tbsp tamari or soy sauce
• 6 cups vegetable stock
• 1 Tbsp white or yellow miso paste
• Smoked tofu 

• Mushrooms 

• Bok Choy

• 13-inch piece ginger (peeled and diced)

• 1 medium yellow onion (coarsely chopped)

• 5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)
• Use half of a 1.1 lb bag of Explore Cuisine Edamame Spaghetti

Instructions:

1. Heat a large pot over medium-high heat.
2. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
3. Add your mushrooms until softened
4. Add 1 cup of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
5. Add remaining 5 cups vegetable broth, tamari or soy sauce  – stir.
6. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
7. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
8. When you’re 30 minutes from serving, prepare any desired toppings
9. Fill a large saucepan or pot with water and bring to a boil and cook according to package instructions – about 4-5 minutes. Drain and set aside.
10. Strain broth and reserve mushrooms for serving
11. To serve, divide noodles between four  serving bowls. Top with strained broth and desired toppings, such as carrots, pak choy, green onion, or seared tofu. Serve with chili garlic sauce for added heat.

Ingredients:

• Use half of a 1.1 lb bag of Explore Cuisine Edamame Spaghetti
• 1 big clove garlic, finely diced
• 1 red chilli, seeds removed, thinly sliced 
• 1 red onion, finely diced
• 1 thumb ginger, grated
• 1 bunch coriander, stems finely chopped and leaves kept for garnish
• 50ml grapeseed oil
• 1 tbsp tamari
• 2 tbsp tahini

Instructions:

1. Cook the Edamame Spaghetti as per the packet instructions.
2. Meanwhile, add the garlic, chilli, onion, ginger and coriander stems to a heat proof bowl.
3. Heat up the grapeseed oil in a small pan until very hot, then very carefully pour the hot oil into the heatproof bowl to sizzle all the ingredients. Now add the tamari and tahini and stir to combine.
4. Once the spaghetti is cooked, drain and add to a large serving dish.
5. Drizzle the sauce over the top of the spaghetti then mix to combine. Top with the coriander leaves and enjoy!

Recipe by @Bettinas_kitchen

For the "Meat"

• 1/2 pound Shitake Mushrooms
• 2 tsp Hoisin sauce
• 2 tsp Mirin
• 1 tsp Tamari Soy Sauce
• 1/2 tsp Five Spice Powder

For the Noodles

• Use half of a 1.1 lb bag of Explore Cuisine Edamame Spaghetti

For the Sauce:

• 2 Tbsp tahini (sesame paste)
• 3 Tbsp soy sauce
• 2 tsp sugar
• 1/2 tsp five-spice powder
• 1/2 tsp ground sichuan peppercorns
• 1/3 cup chili oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

For the Veggies:

• 1 bunch of scallions, trimmed and sliced in half lengthwise
• 2 or 3 baby bok choy, trimmed and sliced lengthwise

For the Garnish:

• chopped peanuts

Instructions:

1. Set a large pot of water to boil on the stove.
2. Put the oil in a skillet and heat on medium high. Brown the blitzed mushrooms. When it has cooked through, add the Hoisin, Mirin, soy and spice powder and continue to cook until the liquid has evaporated and the mushrooms are nice and crispy. Remove and set aside.
3. Cook the Edamame & Black Bean Spaghetti according to the package instructions, this is usually just a few minutes. At the last minute, add the greens to the boiling water. Reserve about a cup of the cooking water, then drain.
4. Add 1/3 cup of the cooking water to the mushroom skillet, and scrape up the browned bits from the bottom, off the heat.
5. Whisk the sauce ingredients to combine. Note: you're not cooking the sauce, just mixing it. Taste to adjust any of the ingredients to your liking. Add a little more noodle water if you like it thinner. Divide the sauce equally between 4 bowls.
6. Top the sauce with the noodles and wilted veggies. Then spoon the crispy mushrooms over top.
7. Garnish with chopped peanuts. Toss the noodles with the sauce before eating.