Ginger Miso Edamame Bowl

July 26, 2020
Recipes
ginger miso edamame bowl.

During warmer weather, we have some variation of this Ginger Miso Edamame Bowl just about every week. If you give it a try, you'll find out why.

I make this bowl a little bit different each time. Bowls are great candidates for using up what you've got on hand or what you like. Make ‘em your own! Really the sauce is where it’s at.

Different stores carry different frozen stir-fry mixes. Some already include onion. If yours does you can eliminate it from the recipe.

All manner of fresh veggies are delicious additions. We like carrots, sweet bell peppers, radishes, cucumber, grape tomatoes, shredded beets, lettuce, etc.

ginger miso edamame bowl.

Do you have leftover tofu or tempeh in the fridge? Pop it in this bowl for a little extra protein. Sometimes we add a little kimchi.

Did you forget to quick pickle the cabbage? Don't worry, this Ginger Miso Edamame Bowl is tasty with raw cabbage, too. You can also make the quick pickled cabbage ahead of time and let it hang out in the fridge for a day or two. Just give it a shake a couple of times a day to distribute the lemon juice and rice vinegar mixture.

ginger miso edamame bowl with tofu.

You can't see what's on the bottom of any of these bowls in the photos because they're covered up with delicious veggies. Our regular go-to grain is brown rice, especially when we've got a Costco sized bag in the RV. We also like this one with quinoa, mung bean noodles, and any whole grain.

 

ginger miso edamame bowl.
Print Recipe

Ginger Miso Edamame Bowl

A refreshing, quick meal perfect for those warm weather months.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 2
Calories: 497kcal

Ingredients

Pickled Cabbage

  • 1 cup red cabbage shredded
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice

Sauce ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon miso paste
  • 1 tablespoon tahini
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons water

Remaining ingredients

  • 1 1/2 cups cooked brown rice or your favorite grain or noodle
  • 1/4 cup onion sliced into thin one-inch pieces
  • 2 cups frozen stir fry veggies
  • 1 cup frozen edamame
  • 1/2 cup sliced radish optional
  • gomashio to sprinkle on top (optional)

Instructions

  • At least an hour beforehand, pickle the cabbage by adding the shredded cabbage, 1 tablespoon of rice vinegar and 1 tablespoon of lemon juice to a glass container. Shake to coat the cabbage with the liquid. Refrigerate until needed. You can also just use raw sliced cabbage instead.
  • Whisk all the sauce ingredients together in a small bowl or blend in a blender. Set aside.
  • Heat up rice or prepare noodles or other grain.
  • Heat non-stick pan over medium heat. Add onion and cook, stirring occasionally, until it begins to soften, 3-4 minutes. Add water by the teaspoon as needed to prevent sticking.
  • Add stir fry veggies and edamame. Continue to cook until veggies are done.
  • Split rice between two bowls. Add the veggie mixture to each. Add the pickled cabbage and radish. Top with the ginger miso sauce. Add a sprinkle of gomashio if you like.

Notes

Nutritional information does not include gomashio.

Are you a fan of bowls? What's in your favorite bowl?

Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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