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ginger miso edamame bowl.
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Ginger Miso Edamame Bowl

A refreshing, quick meal perfect for those warm weather months.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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.

Nutrition

Calories: 497kcal | Carbohydrates: 85g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Sodium: 437mg | Potassium: 1119mg | Fiber: 17g | Sugar: 12g | Vitamin A: 9739IU | Vitamin C: 64mg | Calcium: 158mg | Iron: 5mg