Warm Mushroom Miso Bowl

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2

Ingredients:

1 cup uncooked brown or white rice, rinsed

2 cups water (for rice)

2 tablespoons neutral oil

300 g mixed mushrooms, sliced

1 tablespoon soy sauce or tamari (for mushrooms)

1 tablespoon mirin (optional)

2 cups low-sodium vegetable broth

2–3 tablespoons white or yellow miso paste

1 tablespoon soy sauce or tamari (for broth)

1 teaspoon grated ginger

1 small garlic clove, grated

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

2 cups baby spinach or shredded kale

1 small carrot, julienned

2 green onions, sliced

1 tablespoon toasted sesame seeds

200 g firm tofu, cubed (optional)

2 soft-boiled eggs, halved (optional)

Black pepper or chili flakes, to taste

Instructions:

Cook rice in water until tender; rest and fluff.

Sear mushrooms (and tofu) in oil until golden; glaze with soy and mirin.

Whisk miso paste with a little warm broth until smooth.

Warm remaining broth with ginger, garlic, soy, and rice vinegar; remove from heat, stir in miso and sesame oil.

Prep toppings: slice carrots and green onions, soften or keep greens fresh, cook and halve eggs if using.

Assemble bowls with rice, mushrooms, toppings; ladle hot miso broth around and garnish with sesame seeds and seasoning.

Nutrition (Calories)Approximately 480–520 calories per serving (with tofu, without egg); best for cozy weeknight dinners, light yet satisfying, rich in fiber, plant protein, and savory umami flavors.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2

Course: Breakfast

Cuisine: American

Calories: 520

Notes

Pro Tip:
Always add miso after removing the broth from direct heat so it dissolves smoothly and keeps its delicate flavor and nutritional benefits.