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Miso Spring Bowl

My first run in with miso was a few (ok a lot) of years ago, in my first year of college. We had a project where we had to make Japanese style foods, and Miso soup sounded like something we just had to try. I was the only vegetarian in my group and let's just say the rest of the group didn't really know how to make meat free soup, so I ended up just eating a Miso broth without any other flavours or texture. Long story short, I didn't really like it.

Luckily over the years I have accepted that I didn't really give miso a fair chance, and tried it on other occasions. And I now understand that while on it's own miso is pretty salty, it's great in combination with other foods. One of my favourites combinations is miso with orange, and I was in love when I saw a Miso-Orange bowl on a menu somewhere. But to my disappointment it was already sold out.

Luckily I am not one to give up, so I decided to let my creativity (ok, I stole the idea) create this miso spring bowl! The original bowl had red cabbage in it, and didn't have any eggplant, spring onions or edamame beans, which I though should really be added. Also no idea if the dressing is the same, but I really like the result, and I think you would too!

Miso Spring Bowl

About 3 portions

180 gram rice

1 small head of broccoli

1 small eggplant

1 tbsp oil for roasting (omit if you don't use oil)

1/2 cup edamame/soy beans

1/2 cup chickpeas (drained from a can)

3 spring onions

1 tbsp sesame seeds

Orange & Miso dressing

juice of 1 orange

1 tsp grated ginger

1/2 tbsp apple cider vinegar

1 tbsp miso paste

1 tbsp water

1 tsp agave

Start by preheating the oven to 180C (360F). Cook the rice according to the packaging, or add rice to a small pan, add water so the rice is completely covered and bring it to boil. Lower heat and let it boil for 10 minutes, don't stir the rice and add more water if necessary. After 10 minutes, take the pan from the heat and add a lid and let it sit for another 10 minutes. Fluff it up with a fork.

Meanwhile cut the broccoli and eggplant into small pieces, place on a baking tray and (optional) add some oil and salt. Place in the oven for 30 minutes.

I like to add the edamame beans and chickpeas for the last 5 minutes, so they get a little bit crispy too. Otherwise just add them when assembling the salad. Cut the spring onion.

For the dressing, add all ingredients to a bowl or a shaker and mix it together. Add more agave if you want the dressing to be sweeter.

When everything is ready throw everything together and add some sesame seeds. I like to eat it when it's still warm, but it's also great cold.

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