Japanese edamame bowl with miso ginger dressing

Japanese edamame bowl with miso ginger dressing: sushi rice, edamame, cucumber and carrot in a fresh bowl with savoury miso, soy sauce and ginger.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 440 kcal per serving
• Protein: 18 g
• Fat: 14 g
• Carbs: 55 g

Ingredients

• 150g sushi rice
• 150g edamame
• 1 carrot
• 1/2 cucumber
• 1 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 piece of ginger (about 2 cm)
• 1 tsp toasted sesame oil
• 1 tsp soy sauce

Method

You’ll need: saucepan · chopping board · knife · sieve · grater

1. Cook the sushi rice according to the packet instructions. Boil the edamame briefly in salted water, then drain.
2. Peel the carrot and shave it into fine ribbons. Cut the cucumber into half-moons.
3. Finely grate the ginger. Stir the white miso paste with the rice vinegar, sesame oil, soy sauce and a little warm water until smooth, then stir in the ginger.
4. Divide the warm rice between bowls. Arrange the edamame, carrot ribbons and cucumber slices on top.
5. Pour the miso ginger dressing evenly over the bowl.

Good to know

A bowl like this is simple and gentle, but still really interesting. Warm, fresh and with just the seasoning that pulls everything together.

Swaps

Sushi rice → brown rice (more fibre) | Edamame → chickpeas (more fibre) | Soy sauce → tamari (gluten-free) | Sesame oil → avocado oil (milder, if you can't have sesame)

Allergens

Contains soya, sesame (sesame oil) and gluten (soy sauce, some types of miso); with gluten-free tamari (and a miso labelled gluten-free) it's suitable for people who avoid gluten. Usually easy for children to eat, and fine in pregnancy as long as the ingredients are fresh and handled hygienically. Contains: sesame, gluten.

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