Miso Roasted Kabocha Soba Bowls

00:50:00

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.

Tags VIEW MORE TAGS
Ingredients
- Serves 2 +
ADD TO SHOPPING LIST
Kabocha
1 sliced Kabocha Squash
1 tablespoon Chickpea Miso
1 tablespoon Maple Syrup
3 tablespoon Chili Oil , or use all sesame if you do not want it spicy
2 teaspoon Tamari Soy Sauce
2 teaspoon Rice Vinegar
Soba Bowl
8 ounce Soba Noodles
1 cup shredded Red Cabbage
1 cup steamed Edamame
to taste Black Sesame Seeds
Dressing
1/4 cup Peanut Butter
1/4 cup Rice Vinegar
3 teaspoon Chickpea Miso
1 tablespoon Tahini
2 tablespoon Tamari Soy Sauce
2 tablespoon Sesame Oil , plus 2 Tbsp chili oil, or use all sesame if you do not want it spicy
to taste Water
Directions HIDE IMAGES
STEP 1
Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
STEP 2
In a medium bowl, blend together Chickpea Miso (1 tablespoon), Maple Syrup (1 tablespoon), Chili Oil (1 tablespoon), Tamari Soy Sauce (2 tablespoon) and Rice Vinegar (2 teaspoon).
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 5
For dressing, mix Peanut Butter (1/4 cup), Rice Vinegar (1/4 cup), Chickpea Miso (3 teaspoon), Tahini (1 tablespoon), Tamari Soy Sauce (2 teaspoon), Chili Oil (2 tablespoon), Sesame Oil (2 tablespoon), Fresh Ginger (1/2 inch), 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 (8 ounce) 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 (1 cup), and Edamame (1 cup). Sprinkle Black Sesame Seeds (to taste) and enjoy!
Share Your Tips
Kayla James
I love the flavor of chickpea miso on the squash
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT