Noodle bowls are an inexpensive and healthy way to eat! Keep it fresh with a variety of vegetables and greens… this Fresh Miso Noodle Bowl is a simple recipe to throw together, looks gorgeous and tastes delicious!
Can I just say… Miso! Oh my gosh, you guys. This was my first time using miso and wow, is it good. I’ve recently (okay well, when I was holed up in Philadelphia and there was a Panera Bread boasting of their amazing bowls across the street, and I was too cold to walk very far) become obsessed with miso and with noodle bowls. So this dish? I was so excited and ever so ready to make.
I also was so ready to use a rainbow of color from my vegetable drawer to sprinkle among the noodles. After traveling, sometimes I just crave clean fresh foods. Fresh. So fresh. To keep it simple, I just used a combination of bright and colorful veggies from my fridge that I thought would mix together well to create such a bright and colorful taste explosion. Purple cabbage, carrots, green onions, those cute mini bell peppers and garlic… along with a mix of greens, noodles and miso, of course. The base was made with soba noodles, buckwheat soba noodles to be precise, because that’s also what I had in my pantry, but it would be delicious with ramen noodles, rice noodles, angel hair pasta or whatever you’ve got on hand! Can we just say noodles again? Because, noodles. It’s a fun word, and I love carbs and they are just really, really yummy to eat, especially when peppered with all the farm fresh goodness.
Also, this Miso Noodle Bowl is simple to make and on the table in about 20 minutes, something very important with our family schedule. What’s even better is that this is just as good the next day and served chilled as it is hot and steaming when it’s freshly made. Top with an egg, either fried or boiled (however you prefer, sunny side up maybe?) for that extra bit of protein if you’re feeling even more adventurous!
organicgirl’s super spinach, with sweet baby spinach, hearty baby bok choy and the nutritional darling baby kale, and PEPPERGREENS salad greens, a mix of bold flavors: baby leaves of arugula, mustard, bok choy, chard, and other peppery Asian greens, are what I used for this recipe.
They’re a great match for all those fresh vegetable and miso flavors and deliver a kick of nutrient-dense greenery to each vibrant bite.
- 1 (12 ounce) package soba noodles (or swap with ramen, angel hair or rice noodles)
- 1 packet of instant Miso soup (or sub with chicken broth and miso paste)
- 4-5 mini bell peppers, sliced
- 4 green onions, chopped
- 1/4 c shredded carrots
- 1/4 c shredded purple cabbage
- 2-3 Handfulls of spinach or mixed greens
- 1 tbsp minced garlic
- 1/4 cup sesame oil (or sub with olive oil)
- 1 tablespoon reduced sodium soy sauce
- salt, to taste
- Egg (fried or boiled) to top, optional
- Bring a pot of salted water to a boil. Cook the soba noodles according to package directions, but be careful not to overcook, they cook quickly!
- While you're waiting for the water to boil, chop and shred the veggies that you'll be using in the bowl.
- Use some of the hot water to prepare the packet of miso soup, or heat 1-2 cups chicken broth to mix with miso paste. Prepare according to how much soup you want in your noodle bowl.
- In a small skillet, place the sesame oil, garlic and shredded vegetables over medium heat and gently fry, stirring occasionally, until the garlic is golden brown. Watch closely as not to burn the garlic. Vegetables will just be warmed, not cooked soft.
- Divide the strained, cooked noodles among bowls.
- Top with the carrot, cabbage and garlic mixture, a handful of greens and pour half of the miso soup over top. Stir to mix.
- Top with peppers and green onions. Add the egg on top if desired. Eat and Enjoy!
Join the conversation:
Have you tried noodle bowls yet? What are some of your favorite flavor combinations?
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I’m totally wanting these miso noodle bowls all over again.