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.

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.

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.

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