​Miso Buddha Bowl with Marinated Ramen Egg

Get ready to indulge in a bowl of pure umami bliss with our Vegetarian Miso Bowl. Featuring a perfectly marinated ramen egg, creamy white bean spread, and a rich miso vinaigrette, this dish takes your taste buds on a delightful journey. Roasted Brussel sprouts add a savory crunch, making each bite a blend of flavors and textures. Infused with an Asian twist, this bowl is not only satisfying but also a feast for the senses, bringing comfort and sophistication to your table.

I created this dish during a craving for a high-protein vegetarian Buddha bowl that wasn’t just another boring salad. Bursting with umami, this Miso Bowl hits the spot, featuring a  miso dressing with nutty flavor as its centerpiece. It’s a nourishing bowl packed with satisfaction and flavor, providing a balanced blend of nutrients to keep you fueled and content.

Why you’ll love this vegetarian miso bowl

• Packed with protein: This recipe is packed with protein, boasting 19.3 grams per serving, thanks to the marinated ramen egg, white bean spread, and roasted Brussels sprouts. If you want to increase this, try serving it with a second marinated egg.
• Great for meal prep: This recipe is perfect for meal prep as it can be assembled and stored ahead of time, and intended to be served cold making it an ideal on-the-go option for busy weekdays when you need a quick meal.
• Satisfying: this super satisfying Buddha Bowl, packed with protein and 18g of dietary fiber, ensuring you feel full and energized throughout the day.
• Marinated Ramen Egg: Any recipe featuring a marinated ramen egg instantly gets added to my favorites, I cannot resist the burst of savory flavor or creamy texture. 

Ingredients (and substitutes)

Yes, this recipe has a large list of ingredients. But don’t be intimidated, many items are utilized in more than one component or are pantry staples. The long list of ingredients is worth it as each component of this miso Buddha bowl helps create an incredibly flavorful meal. 

How to make each component

Marinated Ramen Eggs: To make marinated ramen eggs, hard boil large eggs for 10 minutes, then marinate them in a mixture of soy sauce (or coconut aminos), a touch of honey (or maple syrup), and a star anise pod for a few hours, ideally 6. This will infuse the eggs with a rich, savory-sweet flavor

Sesame Pearl Barley: Bring water to a boil, season with sesame oil and salt, then add pearl barley, cover, and reduce heat to medium-low. Simmer for 25-30 minutes until liquid is absorbed and barley is tender yet slightly chewy. Drain any excess liquid and fluff with a fork before serving

Roasted Brussels Sprouts:  preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil. Toss Brussels sprouts in a medium bowl with oil, maple syrup, and salt, then spread them out in a single layer on the baking sheet. Roast for 15 minutes, flip them over, and continue cooking for another 10-15 minutes until they begin to crisp. Once done, remove from the oven and let cool before serving.

Mild Asian Pickle: In a small saucepan over medium heat, whisk together water, rice wine vinegar, sugar, and salt until dissolved. Pack julienned fresh veggies into a jar or glass container, then pour the brine over the vegetables, ensuring they are fully covered. Cover and refrigerate for at least 30 minutes, up to an hour.

White Bean Spread: Add all the ingredients for the white bean spread, except the water, into a blender or food processor and pulse until smooth. With the blender on low, slowly pour in the water until the spread reaches a smooth consistency.

Creamy Miso Vinaigrette: To make a creamy miso vinaigrette, combine vegetable oil, miso paste, maple syrup, fresh chives, water, salt, and pepper in a glass mason jar and shake until well blended. This simple method ensures a perfectly smooth and flavorful dressing.

How to assemble each miso bowl (with photos)

Layer the bottom of the dinner bowl with white bean spread and cover with cooked pearl barley.

Arrange the pickled vegetables in a corner of the bowl.

Place the roasted Brussels sprouts in their own section. 

Halve the marinated ramen egg and position it in the remaining third.

Drizzle the Miso Dressing over everything. This dressing is absolutely delicious, add extra if you want!

Sprinkle minced chives and roasted sesame seeds over everything, then dig in and enjoy!

Questions

What is the best way to store miso bowls?

Store your miso bowls in the fridge in airtight containers to keep them fresh. You can either store each bowl fully assembled or keep each component in its own airtight container and assemble just before eating. This flexibility ensures your meal stays delicious and convenient for when you’re ready to enjoy it.

What other types of protein could be used or added?

You can easily switch up the protein in your miso bowls by adding roast chicken, edamame, any kind of beans, or topping them with cubes of crispy tofu or tempeh. These options not only boost the protein content but also add variety and delicious texture to your meal.

How do I prepare this if I want to make the meals ahead of time?

This recipe is perfect for make-ahead meals, as all the components can be prepared in advance. Each meal portion can be assembled ahead of time or right before you’re ready to eat. If you choose to assemble meals ahead of time, be sure to store them in airtight containers and refrigerate until ready to enjoy.

Miso Buddha Bowl with Marinated Ramen Egg

Bursting with umami, our Miso Bowl features a nutty miso dressing, marinated ramen egg, white bean spread, and roasted Brussels sprouts. This high-protein, nutrient-rich dish offers a satisfying, flavorful, and sophisticated Asian twist, perfect for those craving more than a boring salad.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Marinating Time 6 hours hrs

Total Time 7 hours hrs 20 minutes mins

Course Dinner, Lunch

Cuisine Asian

Servings 6

Calories 639 kcal

Ingredients

  

Marinated Ramen Egg

• 6 large eggs
• ¼ cup honey
• 1 star anise
• 1 cup soy sauce

White Bean Spread

• 1 18 oz can cannellini beans
• 1 clove garlic minced
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp pepper
• 2-4 tbsp water use to thin the spread

Mild Pickles

• 1 medium red bell pepper about ¾ cup, sliced into julienne strips
• 1 medium red onion about ¾ cup, sliced into julienne strips
• ¾ cup daikon radish sliced into julienne strips
• 1 medium carrot about ¾ cup, sliced into julienne strips
• 1 cup water
• 1 cup rice wine vinegar
• ¼ cup sugar
• 1 tsp salt

Creamy Miso Dressing

• ¾ cup vegetable or canola oil
• ½ cup miso paste white miso paste is best
• ½ cup water
• ¼ cup rice wine vinegar
• 1 tbsp pure maple syrup
• 1 tbsp fresh chives
• ¼ tsp salt
• ¼ tsp black pepper

Roasted Brussel Sprouts

• 1.5 lbs Brussels sprout trimmed and halved
• 2 tbsp vegetable oil
• 1.5 tbsp pure maple syrup
• ½ tbsp salt

Pearl Barley

• 1 cup dried pearl barley
• 1 tsp sesame oil
• ½ tsp salt
• 3 cups water

Other Ingredients

• 2 tbsp fresh chives minced
• 2 tbsp roasted sesame seeds

Instructions

 

Soy Marinated Egg (do in advanced)

• Hard Boil Eggs: Place eggs in a medium pot and cover with cold water, the eggs should have 1 inch of water above them. Bring to a boil. As soon as the water comes to a boil, put the cover on and remove from the heat. Let the eggs cook in just boiled water for 10 minutes. Prepare ice bath. Transfer eggs to ice bath after 10 minutes and allow to cool for 15 minutes before peeling eggs.
• Make Marinade: in a small pot bring soy sauce, honey and star anise to a boil. Stirring to ensure honey is fully melted.
• Marinade Eggs: Pack the eggs into a glass jar or container and cover in the marinade. Allow to marinate at least 6 hours in the fridge before serving.

Roasted Brussels Spouts

• Prepare: Preheat oven to 400℉ and prepare a rimmed baking sheet with aluminum foil.
• Roast: In a medium bowl, toss Brussels sprouts with oil, maple syrup, and salt. Arrange in a single layer on the baking sheet. Roast in the oven for 15 minutes before flipping the Brussels sprouts over. Cook for an additional 10-15 minutes or until the Brussel sprouts are starting to get crispy. Remove from heat and allow to cool

Sesame Pearl Barley

• Cook: Bring water to a boil, season with sesame oil and salt, then add pearl barley, cover, and reduce heat to medium-low. Simmer for 25-30 minutes until liquid is absorbed and barley is tender yet slightly chewy. Drain any excess liquid and fluff with a fork before serving

Mild Asian Pickle

• Prepare Brine: In a small sauce pan over medium heat, whisk together water, rice wine vinegar, sugar and salt until dissolved.
• Pickle: Pack julienned onion, carrot, daikon, and red bell peppers into a jar or glass container. Pour brine over the vegetables ensuring everything is covered. Cover and place in the fridge for at least 30 minutes and up to an hour.

White Bean Spread

• Blend: add all ingredients, except water, for white bean spread into a blender or food processor and pulse until smooth. With the blender on low slowly pour in water until the spread is a smooth texture.

Creamy Miso Dressing

• Mix: Combine vegetable oil, miso paste, maple syrup, fresh chives, water, salt, and pepper in a glass mason jar, then shake until well mixed.

Keyword Buddha Bowl, Creamy Miso Dressing, Miso Bowl, Miso Buddha Bowl