I'm always looking for a quick-vegetable-loaded-kid-friendly-weeknight meal. Vegetable Fried Rice has been a family (and fridge purging) favorite around here. But I think I've come across a dish that has taken its place.

Inspired by The Kitchn's Miso-Roasted Asparagus Soba Noodle Salad, this noodle bowl has it all. Amazing layers of flavors, textures and it only takes less than 30-minutes to whip up. I serve this warm, but this would be great as a cold salad too. I add hard-boiled eggs for extra protein, making them ahead of time in my new favorite kitchen appliance (hint: fell in love with it in an instant). This is a great clean-out-your-fridge recipe, roasting vegetables that are near their end. But feel free to substitute your favorite veggies.

Miso-Roasted Vegetable Soba Noodle Bowl
Adapted from The Kitchn

INGREDIENTS
1/4 roasted sunflower seeds
3 tablespoons toasted sesame seeds
8 oz package of soba noodles
2 tablespoons red miso
1 tablespoon hot water
1 tablespoon sesame oil
5 tablespoons extra virgin olive oil
2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 pound fresh shiitake mushrooms, stemmed and thinly sliced
1/2 pound  green beans, trimmed
1/2 pound carrots, peeled and sliced into match sticks
2 cloves garlic, peeled and chopped
3 green onions, thinly sliced
Kosher salt, to season

DIRECTIONS

1. Preheat over to 375 degrees F.
2. Bring a pot of water to boil and cook the noodles according to the package and drain.
3. In a small bowl, whisk together miso, water, sesame oil, 3 tablespoons of olive oil, soy sauce, brown sugar and ginger.
4. Heat remaining olive oil in skillet over medium-high heat and saute garlic and shiitakes until the mushrooms are just tender (about 5 minutes). Set aside. 
5. Place green beans and carrots on a baking sheet and toss with 3 tablespoons of miso mixture to coat. Roast for 8-12 minutes, or until vegetables are soft enough to pierce with a fork. 
6. When finished roasting remove from the oven. Toss with remaining miso sauce and soba noodles. Fold in green onions and cooked mushrooms. Season with salt and top with sesame seeds and sunflower seeds. Serve with hard or soft boiled eggs if you prefer. 

I recently discovered miso paste - a salty, umami paste that packs a flavor bomb to any dish. Miso paste is made from soy beans and rice or barley fermented with salt, water and fungus. There are two types of miso paste: white miso (shiro miso) is milder and great for salad dressings and sauces and red miso (aka miso), which is saltier and more pungent and is used in soups. You can often find them in the refrigerated section with tofu, seitan and the like. And this stuff lasts forever in the fridge. Most recipes call for a couple of tablespoons of this stuff. So don't be afraid to buy a container and stick it in the fridge. It will be like a old friend, waiting faithfully for you whenever you need it.

I often make a miso-soy glaze for fish and tofu, which my kids will inhale. Then I found this recipe by Ming Tsai. It's hearty, salty and sweet and comes together in less than 30 minutes. In other words, the perfect weeknight meal.

Miso-Butter Ramen-Noodle Soup
Adapted from Simply Ming One-Pot Meals, by Ming Tsai & Arthur Boehm

INGREDIENTS
1 lb ramen noodles
Kosher salt
2 Tablespoons canola oil
3 shallots, minced
1 Tablespoons ginger, peeled and minced
1 lb ground turkey or pork
1 bunch scallions, thinly sliced
1/2 cup soy sauce
2 quarts low sodium chicken broth
2 fuji apples, peeled, cored and thinly sliced
4 Tablespoons unsalted butter
6 Tablespoons white miso

DIRECTIONS

1. In a large stockpot, cook noodles according to package instructions. Drain noodles and rinse under cold water. Drain and set aside.
2. Heat the same pot over medium heat. Add oil and when hot, add shallots, ginger, and ground turkey and saute until meat is no longer pink and cooked through, about 4-5 minutes. Add the scallion whites and soy and simmer until liquid is reduced by half, about 2 minutes. Add stock and apples and bring to a simmer.
3. Whisk in the butter and miso and season with salt and pepper. Add ramen noodles and heat through, about 2 minutes. Divide the noodles and soup into bowls and garnish with scallion greens. Serve immediately.