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.

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Ingredients
- Serves 2 +
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1 Sliced Kabocha Squash
2 Tbsp Chickpea Miso
3 Tbsp Chili Oil
2 tsp Tamari Soy Sauce
2 tsp Rice Vinegar
8 oz Soba Noodles
1 cup Shredded Red Cabbage
1 cup Steamed Edamame
to taste Black Sesame Seeds
1/4 cup Peanut Butter
1/4 cup Rice Vinegar
1 Tbsp Tahini
2 Tbsp Tamari Soy Sauce
2 Tbsp Sesame Oil
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 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 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 (1 Tbsp), Tahini (1 Tbsp), Tamari Soy Sauce (2 tsp), Chili Oil (2 Tbsp), Sesame Oil (2 Tbsp), Fresh Ginger (1/2 in) 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 oz) 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
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