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Miso Bowl

A high-protein, delicious miso bowl featuring fresh vegetables, wholesome grains, and a delightful mix of flavors, perfect for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Salad
Cuisine: Japanese, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large bunch kale (about 4 packed cups chopped) Provides a hearty base; don’t skip this nutrient-dense beauty!
  • 1/2 medium red cabbage (about 4 packed cups chopped) Adds a beautiful splash of color and crunch.
  • 10 ounces shelled frozen edamame A fantastic source of plant-based protein.
  • 3 scallions thinly sliced For that fresh, oniony crunch.
  • 1/2 cup chopped cilantro (or parsley, mint, or basil) Adds bright freshness; choose your favorite herb.
Noodles
  • 8 ounces soba noodles (or vermicelli noodles, quinoa, farro, or kamut) This is your hearty base; feel free to substitute.
Dressing
  • 1 1/2 tablespoons white miso (or mellow miso) The star of the dish.
  • 1 tablespoon tamari (or soy sauce, preferably reduced sodium) A touch of salty savoriness.
  • 3 tablespoons rice vinegar To add brightness and zing.
  • 2 cloves garlic (minced) A punch of pure garlicky goodness.
  • 1 1/2 inches ginger (minced or grated) Fresh ginger adds warmth and a zingy kick!
  • 1 tablespoon maple syrup (or date syrup, to taste) To sweeten up the deal.
Seasoning
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon garlic powder (optional) Because garlic is always a flavor friend!
  • 3/4 teaspoon sumac (optional) Adds a delightful, tangy twist.
  • 1/2 teaspoon salt-free seasoning (or salt to taste) Season responsibly.
  • 1 tablespoon sesame seeds A little sprinkle for crunch.
  • 1/2 cup unsalted peanuts (roughly chopped, optional) Crushed for added texture.

Method
 

Preparation
  1. Chop the veggies: Prepare your kale and cabbage by chopping them into bite-sized pieces.
  2. Toss it together: In a large bowl, place the chopped kale, cabbage, edamame, scallions, and herbs. Mix gently.
Cooking the Noodles
  1. Bring a pot of water to a boil and throw in the soba noodles. Cook according to package instructions (usually 4–5 minutes) until tender yet slightly chewy.
  2. Drain and rinse under cold water.
Combining
  1. Add the drained noodles to the large bowl of fresh veggies, mixing everything together.
Making the Dressing
  1. In a smaller bowl, whisk together the white miso, tamari, rice vinegar, minced garlic, minced ginger, and maple syrup until smooth.
  2. Pour the dressing over your salad and mixed dish, using tongs to coat every ingredient.
Serving
  1. Garnish with sesame seeds and peanuts for extra crunch.

Notes

Massage the kale for better texture, use fresh ingredients, and taste as you go to adjust seasoning.