Miso Bowl (High-Protein)
This vibrant Miso Bowl is packed with protein, fresh vegetables, and hearty soba noodles. Tossed with a flavorful miso-ginger dressing, it’s a quick, nutritious, and customizable dish perfect for weeknights or meal prep.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 1 large bunch kale about 4 cups chopped
- ½ medium red cabbage about 4 cups chopped
- 10 oz shelled edamame frozen
- 8 oz soba noodles or vermicelli, quinoa, or farro
- 1 tbsp olive oil or lemon juice
- 1 tsp onion powder optional
- 1 tsp garlic powder optional
- ¾ tsp sumac optional
- ½ tsp salt-free seasoning or salt to taste
- 3 scallions sliced
- ½ cup cilantro chopped (or parsley, mint, or basil)
- 1 tbsp sesame seeds
- ½ cup unsalted peanuts chopped, optional
- 1 ½ tbsp white miso or mellow miso
- 1 tbsp tamari or soy sauce, reduced sodium
- 3 tbsp rice vinegar
- 2 cloves garlic minced
- 1 ½ inches ginger minced or grated
- 1 tbsp maple syrup or date syrup, to taste
Instructions
- Cook soba noodles in boiling water according to package directions. Drain, rinse, and set aside.
- Cook edamame in boiling water for 2–3 minutes. Drain and set aside.
- In a small bowl, whisk together miso, tamari, rice vinegar, garlic, ginger, and maple syrup to make the dressing.
- In a large bowl, combine kale and red cabbage. Massage kale lightly for tenderness.
- Add noodles and edamame to the veggies. Toss gently to combine.
- Pour dressing over the bowl and toss until well coated.
- Top with scallions, cilantro, sesame seeds, and peanuts. Serve immediately.
Notes
For variety, add shredded carrots, bell peppers, or cucumbers. To make nut-free, replace peanuts with sunflower seeds. Best enjoyed fresh, but can be stored in the fridge for 3 days.