Description
Enjoy a nutritious Miso Bowl (High-Protein) with fresh veggies and delicious miso sauce. Perfect for meal prep—try it today!
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
- Chop kale and red cabbage into bite-sized pieces. Thaw the frozen edamame if necessary.
- In a pot of boiling water, cook the soba noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together the white miso paste, tamari, rice vinegar, minced garlic, minced ginger, and maple syrup until smooth.
- In a large mixing bowl, combine kale, red cabbage, edamame, scallions, cilantro, sesame seeds, and peanuts. Drizzle with olive oil or lemon juice and sprinkle with seasonings.
- Pour the miso sauce over the vegetable mix and toss well to combine. Serve immediately over the cooked noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Mixing/Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg