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Miso Bowl

A nutritious and filling Miso Bowl packed with protein, fresh vegetables, and a flavorful miso dressing.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Japanese, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Raw Salad Ingredients
  • 1 large bunch kale (about 4 packed cups chopped) Fresh, washed and chopped
  • 1/2 medium red cabbage (about 4 packed cups chopped) Fresh, washed and thinly sliced
  • 10 ounces shelled frozen edamame Thawed for the salad
  • 1 drizzle olive oil (or lemon juice) To taste
  • 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 For topping
  • 1/2 cup unsalted peanuts Roughly chopped, optional
Dressing Ingredients
  • 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) To taste
Cooked Salad Ingredients
  • 8 ounces soba noodles (or vermicelli, quinoa, farro, or kamut) For the cooked salad

Method
 

Preparation of Raw Salad
  1. Wash the kale and red cabbage thoroughly.
  2. Chop the kale into small, bite-sized pieces.
  3. Slice the red cabbage into thin strips.
  4. In a large mixing bowl, combine the chopped kale and cabbage.
  5. Add the edamame, scallions, cilantro, and peanuts (if using).
  6. Drizzle with olive oil or lemon juice, and sprinkle on the optional seasonings (onion powder, garlic powder, sumac, and salt-free seasoning).
  7. Toss the ingredients together until well mixed.
Cooking the Soba Noodles
  1. Bring a pot of water to a boil.
  2. Cook the soba noodles according to the package instructions, usually about 6-8 minutes.
  3. Drain the noodles and rinse them with cold water to stop cooking.
  4. Add the cooked soba noodles to the raw salad mix and gently toss to combine.
Making the Dressing
  1. In a small bowl, whisk together the white miso, tamari, rice vinegar, minced garlic, grated ginger, and maple syrup.
  2. Mix until smooth and creamy. Add a bit of water if it is too thick.
Serving
  1. Serve the Miso Bowl in individual bowls for guests or family.
  2. Top each serving with the dressing before handing them out.
  3. Enjoy warm or cold.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed fresh. Dressing can be frozen separately for up to a month.