Umami Earth Bowl
Inspired by the Japanese philosophy of balance, this bowl brings together contrasting textures, simple ingredients, and a flavorful white miso sauce for a meal that feels both comforting and refined.
Ingredients
Base:
- 160 g soba noodles or rice noodles if preferred
Sautéed vegetables:
- 1 tablespoon sesame oil
- 150 g mushrooms shiitake, eryngii or mixed forest mushrooms, thinly sliced
- 4 to 6 Chinese cabbage leaves or 2 small bok choy, whole or just split
- 1 tablespoon tamari sauce
- Black pepper
Toppings:
- 1 ripe avocado sliced
- 6 radishes thinly sliced
- 1/3 cucumber thinly sliced
- 1 tablespoon sesame seeds
- 1 sheet of nori cut into thin strips (or use nori flakes)
Umami miso sauce:
- 1 tablespoon white miso
- 1 tablespoon tahini
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 small garlic clove grated
- 2 to 3 tablespoons warm water
Instructions
- Make the sauce: in a small bowl, whisk together all the sauce ingredients until smooth and creamy. Set aside.
- Cook the noodles: prepare the soba noodles according to the package instructions. Drain, rinse under cold water and set aside.
- Sauté the vegetables: in a large pan, heat the sesame oil. Sauté the sliced mushrooms over medium-high heat for 3 to 4 minutes. Push them to one side of the pan and add the whole or split Chinese cabbage leaves on the other. Drizzle with tamari sauce. Cook for another 3 to 5 minutes, until the cabbage is just tender but still crisp. Season with pepper and set aside.
- Assemble the bowls: place the noodles at the bottom of each bowl. Arrange the sautéed vegetables, avocado, radish and cucumber slices on top. Sprinkle with sesame seeds and nori. Serve with the miso sauce on the side or drizzled on top, as desired.
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A recipe proposed by Maison Marmite