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.
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.