Miso Meal In A Bowl

  • serves 4

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

86 Ratings
Directions for: Miso Meal In A Bowl


Sweet Potatoes and Broccoli

2 lb(s) (2 large or 4 small) sweet potatoes, peel intact, cut into 1/2-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


Sweet Potatoes and Broccoli

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.

Miso Mushroom Broth

1. 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.

For Serving

1. 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.

Tips and Substitutions

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

Source and Credits

From Whole Bowls by Allison Day (Skyhorse Publishing, April 2016)

See more: Asian, Gluten-Free, Mushrooms, Potatoes, Rice/Grain, Tofu/Soy, Vegetables, Vegetarian


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