Create a work lunch that’s easy, impressive and seriously delicious with this make-ahead miso bowl recipe. Prepare the night before and enjoy a vege-packed, gluten-free meal in the office.
- 1 cup broccoli florets
- 1 cup shredded bok choy
- ½ cup shredded red cabbage
- 1 cup frozen shrimps or small prawns
- 2 sachets (40 g total) instant miso paste (check label if eating gluten-free)
- ¾ sheet nori (as used to wrap sushi), torn
- 1 spring onion, finely sliced
The night before or in morning, prepare veges and pack in container. (Shredded snow peas, finely sliced blanched asparagus and baby spinach also work well; the shrimps could be swapped for cooked shredded chicken, cubed tofu or canned crab meat.) Remove shrimps from freezer at last minute and transport in cooler bag or similar to keep cold. When you get to work, refrigerate shrimps immediately.
At lunch, toss broccoli, bok choy and cabbage in a bowl and cover with boiling water. Leave for 2 mins, drain and top up with cold water. Leave for 2 mins, drain and place in roomy serving bowl. Place shrimp in separate bowl, cover with boiling water, drain and scatter on top of veges. Squeeze miso on top, add nori and spring onion then pour over 1⅓ cups boiling water. Stir to mix in.