Creamy Miso Ginger Noodle Bowl
a deliciously well balanced meal with simple raw and cooked ingredients for the ultimate crunch and texture to keep you full and fueled
Ingredients: makes two smaller servings
1 package of whole grain ramen noodles
protein of choice - I did tofu!
Block of extra firm tofu
1tbsp coconut aminos
1tsp arrowroot starch
coconut oil (other oils usually make my tofu stick!)
1 baby bok choy very thinly sliced
1 small carrot shaved or shredded
1 avocado sliced
Recommended Toppings: fresh herbs - mint, cilantro and basil, peanuts
Creamy Ginger Dressing:
1/4 c avocado oil based mayo
1tbsp maple syrup
1tbsp white miso paste
1tbsp toasted sesame oil
2tsp rice vinegar
1tbsp raw freshly grated ginger (or less if you prefer a more mild ginger flavor)
1tbsp water to thin as necessary
Meal Prep Instructions:
Cook protein: instructions for tofu
drain and cube tofu block
in a small bowl mix tofu with coconut aminos and arrowroot starch until well coated
To a hot coconut oil greased skillet add the coated tofu and cook on all sides until a light brown crust forms, cool completely before refrigerating in airtight glass container for up to 3 days
Chop veggies: thinly slice bok choy and shave carrot no more than 2 days before meal assembly (or just have them washed and ready to quickly chop). Store in airtight container to avoid oxidation and browning
Make sauce: whisk all ingredients until well combined and refrigerate in glass container for up to 3 days (separation is normal!)
Meal Assembly Instructions: divide prepped ingredients into two bowls or just use half and save remaining ingredients for another lunch
Boil a small saucepan of water and add block of whole grain noodles, boiling until soft. Strain and rinse with cool water.
To a bowl add cooked noodles, prepped tofu, and prepped veggies, avocado. Top with creamy miso ginger dressing and recommended toppings, mix well and enjoy!
