These Miso Broth Bowls With Chili Beef and Edamame Rice are what I make when I want something that's cozy but nourishing and easy to make. Since these bowls are made in one pot they require minimal cleanup. Also, total cook time is about 30 minutes making them the ideal simple weeknight meal.
These bowls have 32 grams of protein and 4 grams of fiber per serving.
I love a good bowl recipe recipe. For more yummy bowl recipes try my mediterranean chicken thigh bowl, salmon bite bowl or my greek shrimp bowl.
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Why you'll love this recipe
Protein packed: Ground beef and edamame make these bowls a great source of protein.
Loaded with veggies: Each bowl is packed with cabbage along with shallot, garlic, ginger and fresh cilantro.
Easy cleanup: The beef, cabbage and broth are all cooked in the same pan.
So flavorful: Miso, coconut milk, ginger, lime and garlic create a creamy, savory broth with tons of flavor.
Ingredients
- Oil of choice
- Ground beef
- Chili powder
- Smoked paprika
- Soy sauce
- Lime
- Honey
- Cabbage
- Shredded red cabbage
- Salt and pepper
- Oil of choice
- Shallot
- Fresh ginger
- Garlic
- Miso paste
- Lime
- Coconut milk
- Chicken bone broth
- Fresh cilantro
- Rice
- Cooked edamame
- Cooked rice
- Salt and pepper, optional
See the recipe card for full information on ingredients and quantities.
Substitutions
- Ground Beef - Any ground meat works or you could even use grated tofu.
- Cabbage - Green cabbage works or you could use bok choy.
- Cilantro - Mint or thai basil would work well.
- Miso - Soy sauce can be subbed.
- Honey - Maple syrup can be used instead.
- Bone broth - Any broth works here including veggie broth.
Step-by-Step Instructions
Mix together the edamame rice.
Cook the beef until browned.
Cook the Cabbage.
Cook and simmer the broth.
Assemble bowls and serve.
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use a good quality coconut milk for the best tasting broth. Some coconut milks are overly coconuty, but I love the Native Forest brand.
Use grass fed and finished beef. It is better for you and the environment. I like the Force of Nature brand which can be purchased at Whole Foods.
Thin the yogurt sauce with a splash of water if your yogurt is especially thick.
Recipe FAQS
Yes, this will lower both the protein and fiber content though.
Use gluten free miso and tamari to keep this gluten free.
Yes, the sauce will be less creamy but will still work.
Other one pot meals
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Miso Broth Bowls With Beef and Edamame Rice
Equipment
- 1 skillet
Ingredients
Beef
- 1 tablespoon oil of choice
- 1 lb ground beef
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 ½ tablespoons soy sauce
- juice from ½ lime
- 1 tablespoon honey
Cabbage
- 3 cups shredded red cabbage green cabbage also works
- pinch salt/pepper
- ½ teaspoon garlic powder
Broth
- 1 tablespoon oil of choice
- 1 shallot - finely chopped
- 2 teaspoons grated ginger from about 1 inch ginger
- 1 shallot - finely chopped
- 4 cloves minced garlic
- 2 tablespoons miso paste mixed with ~4 tablespoons water to form a slurry
- juice from ½ lime
- 1 can coconut milk I used full fat, low fat would also work
- 2 cups chicken bone broth can use regular chicken broth or beef broth. I personally prefer the taste of chicken broth
- ¼ cup cilantro - finely chopped
Rice
- ¾ cup cooked edamame
- ~1 cups cooked rice I used Lundberg Microwaveable rice
- optional salt/pepper my rice was preseasoned so I did not add any
Optional toppings
- chili oil
- additional fresh chopped cilantro
- sesame seeds
Instructions
- Add rice, edamame and optional salt/pepper to a bowl and mix together. Set aside.
- Heat oil over medium high heat in a large skillet. Add ground beef and break apart with a spatula. Then add seasoning and toss together. Let beef cook for 5-8. minutes, tossing occasionally until browned. If required, drain out the fat from the pan. Then add honey, soy sauce and lime. Toss together and cook for 3 more minutes.Remove beef from the pan and set aside.
- Lower heat to medium. Add cabbage, salt, pepper and a splash of oil if needed. I had leftover beef fat in the pan and only needed a tiny splash of oil.Cook cabbage for 8-10 minutes, until cooked through.Remove cabbage from the pan.
- Add shallot, ginger and garlic to the pan and cook for 5 minutes. Add all remaining broth ingredients to the pan and stir to combine. Bring to a simmer and simmer for 10-15 minutes.
- Add beef, rice and cabbage to bowls and top with broth. Add your favorite toppings, serve and enjoy.
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