Name: Miso Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 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)

Description

A nourishing and customizable Miso Bowl featuring soba noodles, fresh veggies, and protein.

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)

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Instructions

Start by preparing your soba noodles according to the package instructions; cook until al dente, then drain and set aside to cool slightly.
In a large bowl, combine the chopped kale, red cabbage, and edamame. Massage the kale with a drizzle of olive oil until it softens slightly, about 1-2 minutes.
Add the cooled soba noodles to the bowl and toss well to combine with the veggies.
In a separate bowl, whisk together the white miso, tamari, rice vinegar, minced garlic, and grated ginger until smooth.
Pour the dressing over the noodle salad and toss to combine, ensuring all the ingredients are evenly coated.
Finish the dish by folding in the scallions, cilantro, sesame seeds, and peanuts, with an additional sprinkle of onion and garlic powder as desired.

Notes

Massage the kale for better texture. Use different proteins or grains based on your preference.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 475
Sugar: 6g
Sodium: 600mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 19g
Cholesterol: 0mg