Miso Roasted Kabocha Soba Bowls

20 INGREDIENTS • 9 STEPS • 50MINS

Miso Roasted Kabocha Soba Bowls

Recipe

5.0

1 rating

Editor's Choice

Editor's Choice

Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado compliments the creaminess of the dressing.

Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado compliments the creaminess of the dressing.

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

50MINS

Total Time

$4.62

Cost Per Serving

Ingredients

Servings

2

us / metric

Kabocha

1

Kabocha Squash, sliced

1 Tbsp

Chickpea Miso

or White Miso

1 Tbsp

or Honey

3 Tbsp

or use all sesame if you do not want it spicy

or Sesame Oil

2 tsp

Tamari Soy Sauce

or Soy Sauce

2 tsp

Soba Bowl

225 g

Soba Noodles

1

Avocado, thinly sliced

80 g

Red Cabbage, shredded

100 g

Edamame, steamed

to taste

Black Sesame Seeds

Dressing

4 Tbsp

Peanut Butter

or Almond Butter

4 Tbsp

1 Tbsp

Chickpea Miso

1 Tbsp

2 Tbsp

Tamari Soy Sauce

2 Tbsp

Sesame Oil

plus 2 Tbsp chili oil, or use all sesame if you do not want it spicy

1.3 cm

Fresh Ginger, grated

1 clove

Garlic, freshly grated

to taste

Water

Nutrition Per Serving

VIEW ALL

Calories

1075

Fat

60.0 g

Protein

35.8 g

Carbs

115.7 g

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.

step 2

In a medium bowl, blend together Chickpea Miso (1 Tbsp), Maple Syrup (1 Tbsp), Chili Oil (1 Tbsp), Tamari Soy Sauce (2 Tbsp) and Rice Vinegar (2 tsp).

step 3

Toss Kabocha Squash (1) de-seeded and sliced into 1/2 inch slices in sauce, making sure to evenly coat each slice.

step 3 Toss Kabocha Squash (1) de-seeded and sliced into 1/2 inch slices in sauce, making sure to evenly coat each slice.

step 4

Place slices on parchment lined baking sheet and roast for 20 minutes on each side.

step 4 Place slices on parchment lined baking sheet and roast for 20 minutes on each side.

step 5

For dressing, mix Peanut Butter (4 Tbsp), Rice Vinegar (4 Tbsp), Chickpea Miso (1 Tbsp), Tahini (1 Tbsp), Tamari Soy Sauce (2 tsp), Chili Oil (2 Tbsp), Sesame Oil (2 Tbsp), Fresh Ginger (1.3 cm), and Garlic (1 clove). Reserve the dressing for later.

step 5 For dressing, mix Peanut Butter (4 Tbsp), Rice Vinegar (4 Tbsp), Chickpea Miso (1 Tbsp), Tahini (1 Tbsp), Tamari Soy Sauce (2 tsp), Chili Oil (2 Tbsp), Sesame Oil (2 Tbsp), Fresh Ginger (1.3 cm), and Garlic (1 clove). Reserve the dressing for later.

step 6

While the kabocha has about 15 minutes left, bring 2 quarts of Water (to taste) to a rapid boil and boil Soba Noodles (225 g) for 4 minutes.

step 6 While the kabocha has about 15 minutes left, bring 2 quarts of Water (to taste) to a rapid boil and boil Soba Noodles (225 g) for 4 minutes.

step 7

Drain the noodles well and divide them into 2 large bowls.

step 8

Portion 1/3 of the dressing into each bowl, reserving 1/3 to be served on the side.

step 9

Top each bowl with slices of roasted kabocha, Avocado (1), Red Cabbage (80 g), and Edamame (100 g). Sprinkle Black Sesame Seeds (to taste) and enjoy!

step 9 Top each bowl with slices of roasted kabocha, Avocado (1), Red Cabbage (80 g), and Edamame (100 g). Sprinkle Black Sesame Seeds (to taste) and enjoy!

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