Miso-Edamame Noodle Bowl

Yellow miso adds savory depth to the dressing. For a gluten-free option, look for miso made with rice, instead of barley.



  • 1 cup frozen shelled edamame
  • 6 ounces whole-wheat thin spaghetti
  • 1 cup thinly vertically sliced snow peas
  • 2 tbsp dark sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp lower-sodium soy sauce
  • 1 tbsp yellow miso
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp grated peeled fresh ginger
  • 1/4 tsp sea salt
  • 2 cups very thinly sliced red cabbage
  • 2/3 cup thinly sliced green onions
  • 2 large carrots, peeled and shaved into ribbons
  • 1/4 cup fresh cilantro leaves


  1. Bring a large saucepan of water to a boil. Cook spaghetti for 5 minutes. Add edamame; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain.
  2. Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine. Sprinkle with cilantro. Serves 4 (serving size: about 1 1/2 cups).


Serve this with Seared Bok Choy. A sprinkle of sugar and a thorough sear will give the bok choy a ncie caramelized crust. A little water helps to steam the veggie to the perfect texture.


  • 1 tsp sugar
  • 1 head bok choy, quartered
  • 1 tbsp dark sesame oil
  • 3 tbsp water
  • 1/4 tsp sea salt


  1. Heat a large skillet over medium-high heat. Sprinkle sugar evenly over cut sides of bok choy. Add oil to pan; swirl to coat. Add bok choy to pan, cut side down; cover and cook 2 minutes or until browned. Turn bok choy over; add 3 tbsp water to pan. Cover and cook 2 minutes or until bok choy is crisp-tender. Sprinkle evenly with salt. Serves 4 (serving size: 1 bok choy quarter).

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