Inspired by Korean flavors and the macrobiotic diet, this bowl was designed by world renowned chef Dominique Crenn and Plant-Based Nutritionist Sarah Brandow, MSc. This bowl is packed with nutrients from wakame, sprouted tofu, oyster mushrooms, kimchi, and sesame seeds served with creamy Dallae tofu sauce over a bed of sweet potato glass noodles.

Ingredients: Sweet potato glass noodles (sweet potato starch, sesame oil, water), Marinated sprouted tofu (tofu, Tamari [water, soy beans, sea salt], monk fruit sweetener, mirin, onion, garlic, spices) , Dallae Tofu Sauce (tofu, dallae chives, rice wine vinegar, tahini, olive oil, shallots, sea salt), kimchi (napa cabbage, radish, water, red pepper powder, sea salt, green onion, yellow onion, garlic, ginger, seaweed ), pickled mushrooms (maitake mushrooms, rice wine vinegar, mirin, kombu), wakame seaweed salad (wakame, toasted sesame oil, sea salt),  toasted sesame seeds