Name: Miso Bowl (High-Protein)
Prep time: 15 min
Cook time: 15 min
Total time: 30 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)

Miso Bowl (High-Protein)

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If you’re seeking a quick, nutritious meal that’s bursting with flavor, the Miso Bowl (High-Protein) is your answer! This delightful dish combines colorful vegetables with a creamy miso dressing, making it a beloved staple in any kitchen. Whether enjoyed warm or cold, this Miso Bowl is versatile enough for busy weeknights or family gatherings. In just 30 minutes, you can whip up a satisfying meal that everyone will love, and it’s easy for kids to help with too!

Author: Rachel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Mixing
Cuisine: Asian

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

Cook your choice of base (soba noodles or quinoa) according to package instructions until tender.
In a bowl, whisk together white miso, tamari, rice vinegar, minced garlic, ginger, and maple syrup until smooth.
Chop kale and red cabbage into bite-sized pieces while the base cooks.
In a large bowl, combine the cooked base with kale, red cabbage, edamame, scallions, cilantro, sesame seeds, and optional peanuts. Drizzle with olive oil or lemon juice.
Pour the prepared dressing over the salad mixture and toss gently to coat everything evenly.
Serve immediately or refrigerate for later enjoyment.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 12g
Protein: 20g
Cholesterol: 0mg

Find it online: https://recipeswithrachel.com/miso-bowl-high-protein/