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Miso Meal In A Bowl

Miso Meal In A Bowl
YIELDS
4 servings

An Asian-inspired bowl complete with sweet potato, broccoli, vermicelli noodles, smoked tofu and a homemade miso mushroom broth.

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Ingredients

Sweet Potatoes and Broccoli

2
lb(s) (2 large or 4 small) sweet potatoes, peel intact, cut into ½-inch rounds
1
Tbsp refined avocado oil or extra-virgin olive oil
1
Tbsp toasted sesame oil
Sea salt, to taste
1
head broccoli, cut into small florets (leave some water clinging)

Miso Mushroom Broth

4
cups water
4
portobello mushrooms, stemmed and thinly sliced
1
Tbsp grated fresh ginger
¼
cup white miso
2
Tbsp tamari, plus more for serving

For Serving

½
lb(s) rice vermicelli (brown or white)
1
(7-oz) package smoked tofu, drained and cubed
Sesame seeds
Chili flakes
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Directions

Notes

Make Ahead Sweet Potatoes and Broccoli: 3 daysMushroom Miso Broth: 1 week

Step 1

Preheat oven to 400ºF. On half of a large rimmed baking sheet, toss sweet potatoes with oil and salt. Roast in a single layer for 30 minutes, flip, add broccoli to other half of baking sheet, and roast for 10 to 15 minutes longer.

Step 2

In a large pot, combine water with mushrooms and ginger. Bring to a boil, reduce to a simmer, partially cover, and cook for 15 minutes. In a small bowl, whisk miso, tamari, and a ladle of warm broth; add to mushroom broth. Keep hot over medium/medium-low heat.

Step 3

Rehydrate noodles with boiling water according to package directions (1 to 2 minutes maximum); drain. To bowls, add a nest of noodles in center. Around noodles, arrange a fan of sweet potatoes, broccoli, and tofu. Ladle hot broth over bowls (about 1 cup per bowl), being sure to include mushrooms. Garnish with sesame seeds and chili flakes. Serve with tamari for seasoning.

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