I decided I could try recreating this dish at home, it came out very close.
The reason I love this dish so much is because it's simple and clean. When I cook, I always feel the need to complicate my food with spices and additional ingredients. I can't just make "chocolate brownies". I need to create something like, "chocolate cherry almond brownies". Sometimes less is more, and in this case, that's certainly true.
Souen Macrobiotic Plate
Adapted from my experience at Souen restaurant
- 1 bunch kale, stems removed
- 1 bunch broccoli, florets
- 1 sheet nori, cut in 4 squares
- 1/2 kabocha squash, seeded, skinned and cut into bite size pieces.
- 2 cups cooked quinoa or brown rice
- 2 cups cooked chickpeas, canned or homemade
- 1 tsp chili flakes
- 1 tsp garlic powered
- 1 cup veggie stock or water
Miso Sesame Dressing
- 1 tbsp miso paste
- 1 tbsp tahini paste
- 1 tsp honey
- 2 tbsp water
In a large steamer or pot, steam kabocha squash for 7min until tender. I use veggie stock instead of water to steam my veggies to add more flavor, this is optional. Add kale, broccoli and nori, steam for 5-7min.
In a pot, warm up chickpeas with chili flakes and garlic powder.
In a small bowl, whisk miso sesame dressing ingredients together.
To serve, lay out kale, broccoli, and kabocha squash on plate. Scoop a pile of quinoa or brown rice next to veggies and spoon chickpeas on top. Drizzle plate with miso sesame dressing and enjoy!