Ingredients

1 large bunch kale (about 4 packed cups chopped)

1/2 medium red cabbage (about 4 packed cups chopped)

10 ounces shelled frozen edamame

Drizzle of olive oil or lemon juice

1 teaspoon onion powder (optional)

1 teaspoon garlic powder (optional)

3/4 teaspoon sumac (optional)

1/2 teaspoon salt-free seasoning or salt to taste

3 scallions (thinly sliced, white and light green parts)

1/2 cup chopped cilantro (or parsley, mint, or basil)

1 tablespoon sesame seeds

1/2 cup unsalted peanuts, roughly chopped (optional)

1 1/2 tablespoons white miso (or mellow miso)

1 tablespoon tamari (or soy sauce, preferably reduced sodium)

3 tablespoons rice vinegar

2 cloves garlic, minced

1 1/2 inches ginger, minced or grated

1 tablespoon maple syrup (or date syrup, to taste)

8 ounces soba noodles (or vermicelli noodles, quinoa, farro, or kamut)

Instructions

Step 1: For the raw salad, finely chop the kale and cabbage using a food processor. Transfer the chopped greens to a large bowl.

Step 2: Add the shelled edamame, garlic powder, onion powder, sumac, sliced scallions, chopped cilantro, sesame seeds, and peanuts to the bowl. Mix well.

Step 3: For the cooked salad, chop the kale and cabbage into about 2-inch pieces and spread them on a large nonstick baking sheet. Drizzle with lemon juice or olive oil, and sprinkle with salt-free seasoning or salt to taste. Roast at 380ºF for 10 minutes, stirring halfway through.

Step 4: On a separate baking sheet, toss the edamame with olive oil or lemon juice, onion powder, garlic powder, sumac, and salt-free seasoning. Add to the oven with the veggies. After the greens are done, increase the temperature to 400ºF and roast the edamame until golden brown, about 20 minutes total baking time.

Step 5: To make the dressing, combine miso, tamari, rice vinegar, minced garlic, grated ginger, and maple syrup in a jar with a lid. Cover and shake vigorously, or whisk together in a bowl until smooth.

Step 6: Add your desired amount of dressing to the salad. For the raw version, let it marinate for at least 20 minutes before serving to develop flavors.

Step 7: Cook the soba noodles (or your choice of grain) according to package instructions. Drain and add to the salad when serving, or enjoy the salad on its own.

Tips & Variations

Swap cilantro with parsley, mint, or basil for a different herb flavor.

For extra crunch, toast the sesame seeds and peanuts before adding.

Adjust the sweetness of the dressing by adding more or less maple syrup to your taste.

Use quinoa, farro, or kamut instead of noodles for a gluten-free or heartier option.

Roasting the greens and edamame brings out a deeper, nutty flavor that contrasts nicely with the fresh herbs.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Mix them together just before serving. If adding cooked noodles or grains, store those separately as well and add fresh when serving. Reheat only the cooked grains or noodles gently if desired; the greens and salad are best enjoyed cold or at room temperature.

FAQs

Can I make this salad completely ahead of time?

Yes, you can prepare and chop the ingredients ahead and store them in the fridge, but it’s best to add the dressing just before serving to keep the salad fresh and crisp.

Is the miso bowl vegan?

Yes, this recipe is naturally vegan, especially when you use tamari or soy sauce without fish ingredients, and plant-based sweeteners like maple syrup.

Dinner

Miso Bowl with Roasted Kale, Cabbage, Edamame, and Soba Noodles Recipe

Introduction