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.
Nutritional information does not include gomashio.