Ginger & Miso Bowl by Irina Verwer


After teaching almost non-stop for a few days, I’m taking a day off to nurture myself.

Turns out, the weather is supportive of my decision: it’s been raining all day. Perfect day for some restorative yoga, meditation, writing, listening to all of the Riverboat Gamblers albums and cooking. And eating, of course.

I love healing and healthy bowls like this one, on days like these. This particular bowl is filled with delicious stuff: noodles, greens, root veggies, miso, ginger… mmm!
I whipped this up in 15 minutes flat, so it’s equally great when you don’t have a day off.


Use black rice noodles for one hungry yogini or two less-hungry persons. Cook the noodles in plenty of water until al dente or tender.
Meanwhile, make the carrot & sweet potato sauce.

Ingredients sauce:

  • 1 ½ cup water
  • 2 tsp minced fresh ginger
  • ½ tbs minced fresh sereh (lemongrass)
  • 3 lime leafs
  • 1 tsp mirin
  • ½ tsp mustard seeds
  • 1 carrot
  • 1 sweet potato
  • 4 sliced pieces lotus root (frozen is ok)
  • 1 tsp five spices
  • ½ tbs miso paste
  • ½ cup cooked chickpeas


In a large pan, bring the water to a simmer. Add the ginger, sereh, lime leafs, mirin and mustard seeds. Chop the carrot and sweet potato and add to the water. Once the carrot and sweet potato are fork tender, add the lotus root, five spices, miso paste and chickpeas.
Let simmer until the chickpeas and lotus root are warm.

To assemble: put 2 handfuls of spinach in one large bowl or two smaller ones. Add the cooked black rice noodles and pour the sauce over the noddles.

Top with kimchi, fresh cilantro and fresh mint.

Recipe: Irina Verwer
Image: Irina Verwer

Bio Irina Verwer English