Miso-ginger-cauliflower broth bowls (build your own)

This is an incredibly fragrant and tasty broth that can be spooned over your fillings of choice! The cauliflower adds creaminess to the broth, while the miso adds Umami and the ginger adds some spice.

Build a nourishing balanced broth bowl by choosing a protein (e.g. tofu / egg / fish / shredded chicken / chickpeas), a carb (e.g. rice noodles, soba noodles, basmati rice, pasta), veggies (e.g. fresh greens, seared crispy veg), and a healthy fat (e.g. sesame seeds, chopped peanuts, sesame oil).

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5 from 2 votes

Miso-ginger-cauliflower broth bowls (build your own)

A fragrant broth made by blending miso soup with cauliflower and ginger, poured over your fillings of choice!
Prep Time10 mins
Cook Time15 mins
Course: light meal, Soup
Cuisine: Japanese
Keyword: broth, cauliflower, ginger, miso
Servings: 4
Calories: 465kcal
Author: Nutrition Smart

Ingredients

  • 1/2 large cauliflower broken into florets
  • 2-3 cm fresh ginger or about 1 tbsp crushed ginger
  • 1 peeled garlic clove or about 1 tsp crushed garlic
  • 6 tbsp miso paste
  • 1.5 cups boiled water
  • salt for seasoning to taste you may not need this, depending on how salty your miso is. Taste and see.

Filling ingredients / add-ins

  • 4 cups cooked rice noodles or rice, buckwheat noodles, soba noodles, or even spiralized starchy veg (potato / sweet potato / butternut)
  • 2 cups cubed tofu or tempeh, cooked shredded chicken / pork, cooked flaked fish, canned chickpeas, or boiled eggs (halved and peeled)
  • 4 cups Pan-seared veggies, such as sugar-snap peas, asparagus, green beans, baby marrow, carrots. The veggies should be seared very briefly in a hot pan, and should still be crisp.
  • 4 cups fresh baby spinach leaves optional

Final touches (garnishing)

  • 2 tbsp sesame oil or sesame seeds, chopped peanuts, flaked almonds
  • chopped fresh spring onions or any fresh herbs, e.g. coriander

Instructions

  • Place the cauliflower florets in a pot with 6 cups of water, the miso, ginger and garlic. Bring to a very gentle simmer, then turn the heat down to very low and simmer for 15 minutes, or until the cauliflower is soft. Blend until totally smooth. Taste and adjust salt if needed.
  • Arrange your filling ingredients into 4 bowls, with each bowl containing one cup of noodles (or starch of choice), 1/2 cup of tofu (or protein of choice), 1 cup of veggies, and 1 cup of baby spinach (if using).
  • Pour the broth over each prepared bowl, then garnish with sesame oil (or fat of choice), spring onions or fresh herbs. Serve immediately.

Notes

Nutritional info per bowl (assuming recommended fillings and garnishes used): 465 kcal; 14.7 g fat; 67.5 g carb; 10.9 g fiber; 21.2 g protein.

2 thoughts on “Miso-ginger-cauliflower broth bowls (build your own)

  1. 5 stars
    This broth is really freaking delicious. Miso soup is a favourite in our home, but the addition of cauliflower and ginger takes it to a new level. I love that I can customize this recipe. Tried it with zoodles instead of noodles for a lower carb meal, it was fantastic.

  2. 5 stars
    This soup is somewhere between a broth and a chowder. I love it. I double-up on the ginger and add extra chili. I used shrimp as my protein and it rocked.

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