Being involved in food blogging exposes you to continual possibilities of what can be done with food. On a daily basis, I take in probably thousands of images and inspirations from all over the world, leading to my constant growth and innovation as a recipe developer. Instagram is one of the main channels of social media I use and the inspiration for this dish struck when I saw these slices of roasted kabocha squash on my friend Nancy’s feed. I immediately knew that I would be transforming the kabocha squash I had picked up from the farmers market into umami infused, slow roasted slices of goodness. A little more imagining and what started as simply roasted kabocha developed into these miso roasted kabocha soba bowls.
Kabocha squash is a Japanese variety that has a strong, sweet flavor with a light fluffy texture. In this recipe, the skin gets left on and becomes super soft while the squash slices roast in the oven. Miso, tamari, maple syrup, chili oil & rice vinegar make up the miso glaze that the kabocha slices get coated in and the final result is absolutely incredible.
Soba are thin noodles made with buckwheat flour, they are soft and tender with a slight nutty flavor. Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado compliments the creaminess of the dressing. The great thing about soba bowls is that you can really use any seasonal vegetables any time of year, just be sure to consider having a balance of crunchy & soft textures and you’ll be good to go.
Although I didn’t plan for this recipe to be plant based, it ended up that way and I couldn’t imagine it any other way. And the miso roasted kabocha squash is a welcome departure from all of the typical pumpkin and squash recipes we are so used to seeing this time of year. These miso roasted kabocha soba bowls would be great served for lunch or dinner and make awesome leftovers as well because they are just as good cold as they are warm.
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MISO ROASTED KABOCHA SOBA BOWLS
- Total Time: 50 minutes
- Yield: 2 large bowls or 4 small bowls 1x
Ingredients
FOR THE KABOCHA:
- 1 kabocha squash, de-seeded & sliced into 1/2″ slices (any rough bumps on the skin can be removed with a vegetable peeler)
- 1 tbsp chickpea miso (or substitute white miso)
- 1 tbsp maple syrup or honey
- 1 tbsp chili oil (you can substitute sesame oil if you do not want it spicy)
- 2 tsp tamari or soy sauce
- 2 tsp rice vinegar
FOR THE SOBA BOWLS:
- 1 8oz package soba noodles
- 1 avocado, thinly sliced
- 1 cup finely shredded red cabbage
- 1 cup shelled edamame, steamed
- black sesame seeds for garnish
FOR THE DRESSING:
- 1/4 cup peanut or almond butter
- 1/4 cup rice vinegar
- 1 tbsp chickpea miso (or substitute white miso)
- 1 tbsp tahini
- 2 tbsp tamari
- 2 tbsp chili oil + 2 tbsp sesame oil (or use all sesame if you do not want it spicy)
- 1/2” knob fresh ginger, finely grated, about 1 tsp
- 1 small clove garlic, freshly grated, about 1/2 tsp
- water to thin dressing as needed
Instructions
FOR THE KABOCHA SQUASH:
- Preheat oven to 350f degrees & line a baking sheet with parchment paper
- In a medium bowl, blend together miso, maple syrup, chili oil, tamari & rice vinegar
- Toss kabocha slices in sauce, making sure to evenly coat each slice
- Place slices on parchment lined baking sheet and roast for 20 minutes on each side
FOR THE DRESSING:
- While the kabocha roasts, make the dressing
- Combine peanut or almond butter, rice vinegar, miso, tahini, tamari, oil, ginger & garlic in a small bowl, whisking until smooth – add water 1 tbsp at a time until you reach a consistency that is not too thick, but not watery either (we usually add about 2-4 tbsp)
- Reserve dressing for later
FOR THE SOBA BOWLS:
- While the kabocha has about 15 minutes left, bring 2 quarts of water to a rapid boil & boil soba noodles for 4 minutes
- Drain the noodles well & divide them into 2 large bowls
- Portion 1/3 of the dressing into each bowl, reserving 1/3 to be served on the side
- Top each bowl with slices of roasted kabocha, sliced avocado, shredded cabbage & edamame and serve
- Prep Time: 0 hours
- Cook Time: 0 hours
