Miso Bowl is a delicious and filling dish that combines nutritious ingredients with rich flavors. It is not only high in protein but also very easy to make. This bowl brings together different textures and flavors that are satisfying and good for your body. Miso is a fermented paste made from soybeans, and it gives a unique taste to the dish. Eating a Miso Bowl can boost your energy and keep you full for hours.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love the Miso Bowl. First, it is packed with protein thanks to the edamame and soba noodles. If you want more protein, you can even add chicken or tofu. Second, this recipe is versatile. You can change the vegetables and the ingredients to suit your taste. Third, it is healthy. The kale, cabbage, and other fresh veggies provide vitamins and minerals that are essential for your body. Finally, the dressing made from miso and garlic offers a tasty and unique flavor that can brighten your meals.
HOW TO MAKE Miso Bowl
Making a Miso Bowl is easy and straightforward. You can prepare it in a few simple steps. There are two parts to this recipe: the raw salad and the cooked salad. The raw salad includes fresh vegetables, while the cooked salad involves noodles. Lastly, you will make a flavorful dressing to tie it all together.
EQUIPMENT NEEDED
- Large mixing bowls
- Knife and cutting board
- Pot (for cooking noodles)
- Skillet or frying pan (when cooking some ingredients)
- Measuring spoons
- Whisk or fork (for mixing dressing)
- Serving bowls
Ingredients You’ll Need
- 1 large bunch kale (about 4 packed cups chopped)
- 1/2 medium red cabbage (about 4 packed cups chopped)
- 10 ounces shelled frozen edamame
- Drizzle of olive oil (or lemon juice)
- 1 teaspoon onion powder (optional)
- 1 teaspoon garlic powder (optional)
- 3/4 teaspoon sumac (optional)
- 1/2 teaspoon salt-free seasoning (or salt to taste)
- 3 scallions (thinly sliced, white and light green parts)
- 1/2 cup chopped cilantro (or parsley, mint, or basil)
- 1 tablespoon sesame seeds
- 1/2 cup unsalted peanuts (roughly chopped, optional)
- 1 1/2 tablespoons white miso (or mellow miso)
- 1 tablespoon tamari (or soy sauce, preferably reduced sodium)
- 3 tablespoons rice vinegar
- 2 cloves garlic (minced)
- 1 1/2 inches ginger (minced or grated)
- 1 tablespoon maple syrup (or date syrup, or to taste)
- 8 ounces soba noodles (or vermicelli noodles, quinoa, farro, or kamut)
STEP-BY-STEP INSTRUCTIONS
For the raw salad:
- Begin by washing the kale and red cabbage thoroughly.
- Chop the kale into small, bite-sized pieces.
- Slice the red cabbage into thin strips.
- In a large mixing bowl, combine the chopped kale and cabbage.
- Add the edamame, scallions, cilantro, and peanuts (if using).
- Drizzle with olive oil or lemon juice, and sprinkle on the optional seasonings (onion powder, garlic powder, sumac, and salt-free seasoning).
- Toss the ingredients together until well mixed.
For the cooked salad:
- Bring a pot of water to a boil.
- Cook the soba noodles according to the package instructions, usually about 6-8 minutes.
- Drain the noodles and rinse them with cold water to stop cooking.
- Add the cooked soba noodles to the raw salad mix and gently toss to combine.
For the dressing:
- In a small bowl, whisk together the white miso, tamari, rice vinegar, minced garlic, grated ginger, and maple syrup.
- Mix until smooth and creamy. Add a bit of water if it is too thick.
Optional for serving:
- Top the Miso Bowl with sesame seeds for added crunch.
- You can also add extra scallions and herbs for fresh flavor.
HOW TO SERVE Miso Bowl
Serve the Miso Bowl in individual bowls for guests or family. Make sure to top each serving with the dressing before handing them out. This dish can be enjoyed warm or cold, making it a great choice for any meal.
STORAGE & FREEZING: Miso Bowl
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. However, best results come from enjoying the bowl fresh. You can freeze the dressing separately in a small container for up to a month. When ready to eat, just thaw the dressing and use it with fresh ingredients.
SERVING SUGGESTIONS
The Miso Bowl pairs well with some protein options. Here are a few suggestions:
- Grilled chicken for added protein.
- Firm tofu sautéed with a little soy sauce.
- Shrimp or any seafood of your choice.
- Serve it with a side of fresh fruit or a soup for a balanced meal.
VARIATIONS
Feel free to modify the ingredients in the Miso Bowl according to your taste. Here are some ideas:
- Use spinach or arugula instead of kale.
- Swap the red cabbage for green cabbage or any crunchy vegetable.
- Replace soba noodles with brown rice or quinoa for a different texture.
- Add avocados for creaminess.
- Experiment with different herbs like dill or basil to change the flavor.
FAQs
1. Can I make this recipe vegan?
Yes, the Miso Bowl is naturally vegan since it excludes any animal products. Just ensure that the miso and other sauces are vegan-friendly.
2. Is this dish gluten-free?
The soba noodles may not be gluten-free. However, you can substitute them with gluten-free pasta or quinoa to make it gluten-free.
3. How do I know when the edamame is cooked?
Frozen edamame is usually precooked. Just thaw it and mix it with the salad. You can also briefly steam it if preferred.
4. Can I meal prep this dish?
Absolutely! You can prepare the ingredients and store them separately. Assemble the bowls and add the dressing only when ready to eat.
MAKE-AHEAD TIPS FOR Miso Bowl
To make your Miso Bowl faster and easier to prepare, follow these tips:
- Chop the vegetables a day in advance and store them in the fridge.
- Cook the noodles ahead of time and keep them in an airtight container.
- Prepare the dressing and store it in the fridge for up to a week.
- Assemble the bowls right before serving for the freshest taste.
This Miso Bowl recipe is not only healthy and packed with protein but also customizable and fun to make. Enjoy cooking and eating this delicious meal!
Miso Bowl
Ingredients
Method
- Wash the kale and red cabbage thoroughly.
- Chop the kale into small, bite-sized pieces.
- Slice the red cabbage into thin strips.
- In a large mixing bowl, combine the chopped kale and cabbage.
- Add the edamame, scallions, cilantro, and peanuts (if using).
- Drizzle with olive oil or lemon juice, and sprinkle on the optional seasonings (onion powder, garlic powder, sumac, and salt-free seasoning).
- Toss the ingredients together until well mixed.
- Bring a pot of water to a boil.
- Cook the soba noodles according to the package instructions, usually about 6-8 minutes.
- Drain the noodles and rinse them with cold water to stop cooking.
- Add the cooked soba noodles to the raw salad mix and gently toss to combine.
- In a small bowl, whisk together the white miso, tamari, rice vinegar, minced garlic, grated ginger, and maple syrup.
- Mix until smooth and creamy. Add a bit of water if it is too thick.
- Serve the Miso Bowl in individual bowls for guests or family.
- Top each serving with the dressing before handing them out.
- Enjoy warm or cold.