Recipe: Rainbow Miso Bowl

Updated: Dec 16, 2021

Spice things up this season with this delightful miso bowl recipe


Kitty and Fi have collated a stunning selection of recipes for their recipe book ‘Eat Bike Cook’ which utilises the best ingredients for a busy day. This rainbow miso bowl is perfect for anyone looking for something different this season.


Prep 15 min Cooking time 15 min Cooks 2 Portions



Ingredients


2 Large free-range eggs, room temperature

100g Soba noodles

100g Kale, tough stems removed, finely sliced

1 Red pepper, finely sliced

150g Red cabbage, finely sliced

1 Courgette, sliced into fine ribbons with a peeler

1 Ripe avocado, halved and finely sliced

1 Spring onion, finely sliced on the diagonal

Sea salt and freshly ground black pepper

1 tbsp Sesame seeds


Miso Dressing Ingredients


2 tbsp White miso

2 tbsp Tahini

1 Garlic clove, grated

20g Fresh ginger, grated

20ml Soy or tamari

20ml Rice vinegar

20ml Maple syrup

20ml Sesame oil





DIRECTIONS


1. Eggs: Bring a pan of salted water to the boil and cook the eggs for 6 and 1⁄2 minutes, with a bowl of ice-cold water close by. When the eggs are cooked, immerse them immediately in the cold water for perfectly cooked eggs with orange ‘jammy’ yolks.


2. Noodles: Take another pan of boiling water (no salt added) and simmer the noodles according to packet instructions, usually 5-8 minutes. When the noodles are cooked, drain and rinse under cold water to remove starch and stop them from sticking together.


3. Miso Dressing: Dissolve the miso and tahini in 30-45ml of hot water. Whisk in the remaining ingredients.


4. To Serve: Toss the noodles in 2-3 tablespoons of the dressing and divide between the serving bowls. Peel and halve the eggs first, then arrange the vegetables on top of the noodles, followed by the eggs. Drizzle the miso dressing over, and garnish with the sesame seeds.


RECIPE FROM: Eat Bike Cook by Kitty Pemberton-Platt and Fi Buchanan. RRP £10.



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