In this satisfying one-dish meal, the savory-sweet flavors of miso and honey mingle with comforting beef broth and ginger while the crisp snap of roasted broccoli and the creamy goodness of roasted sweet potato add texture. Heads up: many soba noodles contain wheat, so check the label before you buy if you want your gluten free soba bowl to actually be gluten free!
Miso-Glazed Gluten Free Soba Bowl
- 1 large head broccoli
- 1 pound gluten-free soba (buckwheat) noodles
- 3 tablespoons gluten-free white miso paste
- 2 tablespoons honey, maple syrup, or agave syrup
- 2 tablespoons rice vinegar
- 1 tablespoon gluten-free tamari
- 1 tablespoon toasted sesame oil
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 1 cup gluten-free beef or vegetable broth
- 1- inch piece fresh ginger, peeled and cut into matchsticks
- 1 bunch green onions, thinly sliced diagonally
- 2 tablespoons black, white, or mixed sesame seeds
Preheat the oven to 400°F. Cut the broccoli into bite-size florets and cut the stem into 1-inch chunks.
In a large pot, cook the soba according to package directions. Drain, rinse well with cold water, and set aside.
In a small bowl, whisk together the miso, honey, rice vinegar, tamari, and sesame oil.
Place the sweet potatoes on a large, rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, season with salt and pepper, toss to coat, then roast for 20 minutes. Add the broccoli, drizzle with the remaining 1 tablespoon olive oil and about two-thirds of the miso sauce. Toss, season with more salt and pepper, and roast until the broccoli edges are lightly charred and the sweet potato is tender, 12 to 15 minutes longer, tossing once halfway through cooking. Remove from the oven and toss the vegetables to coat.
Meanwhile, in a small saucepan over medium-low heat, warm the broth and ginger.
In a large bowl, combine the soba with the warm broth and the remaining one-third of the miso sauce. Toss to combine and divide among 4 bowls. Top each bowl with one-fourth of the vegetables, garnish with some green onions and sesame seeds, and serve.
Photography Erin Ng