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 – or to taste); 8 ounces soba noodles (or quinoa, farro, or kamut)

Description

Looking for a quick, nutritious meal that’s bursting with flavor? This High-Protein Miso Bowl is your answer! Packed with crunchy kale, vibrant cabbage, and protein-rich edamame, it’s both satisfying and versatile. Enjoy it warm or cold, making it perfect for any occasion—from busy weeknights to casual family gatherings. In just 30 minutes, you can create a dish that’s not only delicious but also nutrient-dense. The magic lies in the savory miso sauce combined with fresh veggies, ensuring every bite is a taste sensation. Get ready to whip up a meal that nourishes both your body and soul!

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

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Instructions

Cook soba noodles according to package instructions; set aside.
Chop kale and red cabbage into bite-sized pieces.
Boil frozen edamame in water for about 5 minutes until tender.
Mix white miso, tamari, rice vinegar, minced garlic, ginger, and maple syrup in a bowl until smooth.
In a large bowl, combine cooked noodles, kale, cabbage, edamame, scallions, cilantro, sesame seeds, and peanuts (if using). Drizzle with olive oil or lemon juice.
Toss everything with the prepared sauce until well coated.

Nutrition

Serving Size: 1 bowl (about 400g)
Calories: 430
Sugar: 8g
Sodium: 550mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 14g
Protein: 20g
Cholesterol: 0mg