Summer is hot, and what better way to cool off during lunch or dinner than by making your own refreshing dish?

The Miso Noodle Bowl is super versatile and refreshing— enjoy it for lunch, dinner, or even as a light afternoon snack. While our recipe serves four, feel free to adjust the portions to fit your needs. The recipe is easily scalable if you’re cooking for a large group!

Ingredients: 

🥣 For the Dressing and Marinade:

• 3 tablespoons fresh ginger, grated

• 4 tablespoons white miso paste (or yellow chickpea miso for soy-free)

• 1 teaspoon soy sauce or coconut aminos

• 5 tablespoons rice vinegar

• 2 teaspoons maple syrup

• 1 tablespoon toasted sesame oil

• 4 tablespoons avocado oil

🍗 For the Protein (choose one):

• Tofu, tempeh, chicken breast, shrimp, or your preferred protein
  (amount flexible based on servings)

🥬 Vegetables:

• Radishes, chopped

• Red bell pepper, thinly sliced
  Bok choy, chopped

• Carrots, shredded

• Scallion greens, sliced

• Fresh herbs (e.g., cilantro, Thai basil, or mint)

🍜 Noodles:

• Rice noodles (8–10 oz recommended for 4 servings)

🧂 Optional Garnishes:

• Sesame seeds

• Fresh cilantro

• Scallion greens

• Lime wedges

Recipe instructions: 

1. Make the Dressing and Marinade:

Whisk together 3 tablespoons grated fresh ginger, 4 tbsp white miso paste (or yellow chickpea miso for soy-free), 1 tsp soy sauce or coconut aminos, 5 tbsp rice vinegar, 2 tsp maple syrup, 1 tbsp toasted sesame oil, and 4 tbsp avocado oil. Use half to marinate your protein of choice and save the rest to dress the noodles later.

2. Prep the Veggies:

Chop radishes, fresh herbs, red bell pepper, bok choy, shredded carrots, and scallion greens as toppings.

3. Cook the Protein and Bok Choy:

In a skillet over medium heat, add avocado oil and sear the marinated protein until cooked through. Be careful not to burn the marinade. The excess marinade from the protein will create a flavorful sauce. Remove the protein and deglaze the pan with a splash of water or broth. Add the bok choy, and cook for 3–4 minutes until tender but still crisp.

4. Cook the Rice Noodles:

Prepare noodles according to the package instructions, cooking 1 minute less for an al dente texture. Rinse under cold water and drain well.

5. Assemble and Serve:

Lightly toss the noodles with the reserved dressing just before serving. Top with the protein and veggies. Garnish with sesame seeds, fresh cilantro, scallion greens, and a squeeze of lime. Enjoy!

Note: It's best to dress noodles right before serving to maintain their integrity. Otherwise, the texture will change if left on the noodles overnight!

Benefits to the gut: 

How is this dish beneficial for your gut health? We asked our AI assistant, Flora:

Ginger: known for its anti-inflammatory and digestive properties, helping to soothe the gut and reduce bloating and gas. 

Miso Paste: fermented food rich in probiotics, in turn supporting a healthy gut microbiome, making it great for IBS! Chickpea miso is an excellent soy-free alternative.

Rice Vinegar: Adds flavor without irritating the gut. 

Avocado and Sesame Oils: Healthy fats that support gut lining health without being overly heavy or triggering. 

Proteins: 

Tofu and Tempeh: These fermented soy products are suitable for gut health but may be high in FODMAPs.

Chicken Breast and shrimp: low-FODMAP, lean proteins that are safe and easy to digest.

Vegetables: 

Radishes, bok choy, carrots, scallions, and fresh herbs provide fiber and antioxidants. However, scallion whites are high FODMAP, so stick to the low-FODMAP green parts! 

Red bell pepper is also low-FODMAP and adds vitamin C and fiber.

Rice Noodles: Gluten-free and low-FODMAP, making them a great carbohydrate choice for IBS. 

A Few Last Sprinkles:

Simple swaps like rice noodles, cooked veggies, and probiotic-rich dressings are just the kind of small changes that help your gut thrive. Flourish makes it easier to learn what works for your body.

Want to see how we prepared this bowl? Check out our Instagram and TikTok for images, tips, and further instructions! They can be found here and here. And if you make your version, don’t forget to tag us — we’d love to see your take on it. Many thanks to Katie at Flourish AI for coming up with this recipe!

Because managing chronic gut illness doesn’t mean sacrificing flavor, it just means learning what works for your body—and Flourish AI is here to help you do just that.