Miso Bowl (High-Protein)

Why Make This Recipe

Miso Bowl is a nutritious and delicious meal packed with protein. It is full of colorful vegetables and flavors, making it not only healthy but also visually appealing. This recipe is perfect for lunch or dinner, and it’s easy to customize based on your tastes. Whether you’re looking for a quick meal or want to meal prep for the week, this Miso Bowl is a great choice!

How to Make Miso Bowl

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, or to taste)
• 8 ounces soba noodles (or vermicelli noodles, quinoa, farro, or kamut)

Directions:

For the Raw Salad:

1. In a large bowl, mix the chopped kale and red cabbage.
2. Add the shelled edamame for extra protein.
3. Drizzle with olive oil or lemon juice and sprinkle with optional seasonings like onion powder and garlic powder.
4. Toss well and add scallions, cilantro, and peanuts if using.

For the Cooked Salad:

1. Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
2. Add the cooked noodles to the raw salad mix.

For the Dressing:

1. In a small bowl, whisk together white miso, tamari, rice vinegar, minced garlic, ginger, and maple syrup.
2. Pour the dressing over the salad and mix well to combine.

Optional for Serving:

• Top with sesame seeds for some extra crunch.

How to Serve Miso Bowl

Serve the Miso Bowl either chilled or at room temperature. It’s great on its own or as a side dish. You can also pack it in meal prep containers for a quick grab-and-go lunch during the week. Just keep the dressing separate until you’re ready to eat!

How to Store Miso Bowl

Store leftover Miso Bowl in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you’ve added the dressing, it may get a bit soggy, so it’s best to keep the dressing on the side until you are ready to enjoy it.

Tips to Make Miso Bowl

• Chop the vegetables in advance to save time during meal prep.
• Experiment with different greens or grains based on your preference.
• For added protein, you can include grilled chicken, tofu, or tempeh.
• Adjust the sweetness of the dressing by adding more or less maple syrup according to your taste.

Variation

Feel free to customize this Miso Bowl with different vegetables such as carrots, bell peppers, or broccoli. You can also switch the grains; quinoa or farro work well too!

FAQs

Can I make this Miso Bowl ahead of time?

Yes! You can prep the vegetables and cook the grains in advance. Just store them separately until you’re ready to mix and serve.

Is this recipe vegan?

Yes, this Miso Bowl is entirely plant-based and suitable for a vegan diet.

What can I substitute for miso?

If you can’t find miso, tahini or peanut butter can add a similar creaminess, but the flavor will be different. Adjust the seasonings to compensate.

Miso Bowl

A nutritious and colorful meal packed with protein, perfect for lunch or dinner. This customizable dish features vibrant vegetables and delicious flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Asian, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

  

Raw Salad Ingredients

• 4 cups large bunch kale, chopped
• 4 cups 1/2 medium red cabbage, chopped
• 10 ounces shelled frozen edamame
• 1 drizzle 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)

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, or to taste)

Grain Ingredients

• 8 ounces soba noodles (or vermicelli noodles, quinoa, farro, or kamut)

Method

 

For the Raw Salad

1. In a large bowl, mix the chopped kale and red cabbage.
2. Add the shelled edamame for extra protein.
3. Drizzle with olive oil or lemon juice and sprinkle with optional seasonings like onion powder and garlic powder.
4. Toss well and add scallions, cilantro, and peanuts if using.

For the Cooked Salad

1. Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
2. Add the cooked noodles to the raw salad mix.

For the Dressing

1. In a small bowl, whisk together white miso, tamari, rice vinegar, minced garlic, ginger, and maple syrup.
2. Pour the dressing over the salad and mix well to combine.

Optional for Serving

1. Top with sesame seeds for some extra crunch.

Notes

Serve the Miso Bowl either chilled or at room temperature. It’s great on its own or as a side dish. You can pack it in meal prep containers for a quick grab-and-go lunch during the week. Keep the dressing separate until you’re ready to eat. Store leftovers in an airtight container in the refrigerator for up to 3 days.