Description
A colorful Miso Soba Noodle Bowl packed with vibrant vegetables, tender noodles, and a delicious umami dressing.
Ingredients
Scale
- 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, to taste)
- 8 ounces soba noodles (or vermicelli noodles, quinoa, farro, or kamut)
Instructions
- Combine chopped kale, red cabbage, edamame, chopped scallions, and cilantro in a large bowl. Toss until evenly mixed.
- Prepare soba noodles according to package instructions; they should be tender yet firm. Drain and rinse under cold water.
- Whisk together miso, tamari, rice vinegar, minced garlic, ginger, and maple syrup in a small bowl until smooth.
- Add the cooked soba noodles to the raw salad mixture. Drizzle the dressing over and toss to coat thoroughly.
- Top with sesame seeds and chopped peanuts if desired. Serve immediately.
Notes
Make sure not to overcook the soba noodles for the best texture. Add the dressing just before serving to keep the vegetables crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Bowling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg