Description

A nutritious and high-protein Miso Bowl combining finely chopped kale and cabbage with edamame, scallions, cilantro, and a flavorful miso dressing. This versatile dish can be served raw as a vibrant salad or with roasted vegetables for added depth, topped with sesame seeds, peanuts, and soba noodles or your choice of grain for a satisfying meal.

Ingredients

Vegetables and Greens

1 large bunch kale (about 4 packed cups chopped)
1/2 medium red cabbage (about 4 packed cups chopped)
10 ounces shelled frozen edamame
3 scallions (thinly sliced, white and light green parts)
1/2 cup chopped cilantro (or parsley, mint, or basil)

Seasonings and Spices

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)

Dressing

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)

Additional Toppings and Grains

1 tablespoon sesame seeds
1/2 cup unsalted peanuts (roughly chopped, optional)
8 ounces soba noodles (or vermicelli noodles, quinoa, farro, or kamut)

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Instructions

Prepare the raw salad: Finely chop the kale and cabbage using a food processor until they are finely chopped. Transfer the chopped greens to a large bowl.
Mix ingredients: Add the shelled edamame, garlic powder, onion powder, sumac, scallions, chopped cilantro, sesame seeds, and roughly chopped peanuts to the bowl with the greens. Stir well to combine.
Prepare the cooked salad: Chop the cabbage and kale into approximately 2-inch pieces. Spread them evenly on a large nonstick baking sheet. Drizzle with olive oil or lemon juice and sprinkle with salt-free seasoning or salt to taste.
Roast vegetables: Place the baking sheet in the oven preheated to 380°F (193°C) and roast the vegetables for 10 minutes, stirring halfway through to ensure even cooking.
Roast edamame: On a separate baking sheet, spread the edamame and toss with a drizzle of olive oil or lemon juice, onion powder, garlic powder, sumac, and salt-free seasoning. Add this sheet to the oven alongside the vegetables. Once the vegetables finish roasting, increase the oven temperature to 400°F (204°C) and continue roasting the edamame for about 10 additional minutes until golden brown, totaling about 20 minutes of baking for the edamame.
Make the dressing: Combine the white miso, tamari, rice vinegar, minced garlic, grated ginger, and maple syrup in a jar with a lid. Secure the lid and shake vigorously to blend, or whisk together in a medium bowl until smooth.
Toss the salad: Add the desired amount of dressing to the salad, whether raw or cooked. For the raw salad, allow the mixture to marinate in the dressing for at least 20 minutes before serving to let the flavors meld.
Cook the noodles (optional): Prepare soba noodles or your choice of grain by boiling according to package instructions, then drain and set aside.
Serve: Plate the salad and top with cooked noodles or grains of your choice. Garnish with additional sesame seeds and peanuts if desired.

Notes

You can substitute cilantro with parsley, mint, or basil depending on preference.
Optional spices like onion powder, garlic powder, and sumac add extra flavor but can be omitted for a more straightforward taste.
For a gluten-free option, choose gluten-free tamari and an alternative to soba noodles such as quinoa or farro.
Allowing the raw salad to marinate in the dressing for at least 20 minutes improves flavor absorption.
The recipe can be served entirely raw or with roasted vegetables and edamame for a warm, roasted variation.
The peanuts and sesame seeds add crunch and extra protein but can be omitted if nut allergies are a concern.