Name: Miso Mushroom Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 cup short-grain brown rice, uncooked; 4 large portobello mushrooms, sliced into 1/2 inch slices; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups shredded cabbage; 1 cup matchstick carrots; 1 cup shredded daikon or cucumbers; 1 avocado; 1 cup edamame; 4 cups baby spinach; Garnish: Scallions, Sprouts, Sesame seeds; 1/4 cup olive oil; 3 tablespoons sesame oil; 3 tablespoons rice vinegar; 3 tablespoons maple syrup; 2 tablespoons miso; 2 tablespoons soy sauce or Braggs Liquid Aminos; 2 tablespoons water; 1 small garlic clove; 2 teaspoons ginger; 1/4 teaspoon salt; Pinch cayenne

why make this recipe

The Miso Mushroom Bowl is not only delicious but also packed with nutrients. This dish combines hearty ingredients like mushrooms, rice, and fresh vegetables, making it filling and satisfying. It is great for a quick weekday dinner or a healthy lunch option. Plus, it’s easy to customize with your favorite toppings!

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how to make Miso Mushroom Bowl

Ingredients:

1 cup short-grain brown rice, uncooked
4 large portobello mushrooms, sliced into 1/2 inch slices
2 tablespoons olive oil, salt and pepper to taste
2 cups shredded cabbage
1 cup matchstick carrots (or grated)
1 cup shredded daikon (or radishes) or cucumbers
1 avocado
1 cup edamame
4 cups baby spinach
Garnish: Scallions, Sprouts, Sesame seeds
Dressing:
- 1/4 cup olive oil
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons miso
- 2 tablespoons soy sauce or Braggs Liquid Aminos
- 2 tablespoons water
- 1 small garlic clove
- 2 teaspoons ginger
- 1/4 teaspoon salt
- Pinch cayenne

Directions:

Start by cooking the rice as per the instructions (see notes).
In a large skillet, heat olive oil over medium heat. Season the oil with salt and pepper.
Sear the mushroom slices in two batches, browning each side. Set them aside once done (see notes for an alternative method).
While the mushrooms cook, prepare the remaining veggies.
If you prefer, warm the edamame in the same water as the rice (see photo).
For the dressing, put all dressing ingredients in a blender and blend until smooth.
Once the rice is warm, divide it among shallow wide bowls. Top with a handful of baby spinach.
Arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms on top.
Finish with scallions, sprouts, and sesame seeds. Drizzle with the dressing.

how to serve Miso Mushroom Bowl

Serve the Miso Mushroom Bowl warm, allowing the vegetables and rice to mix nicely. This bowl is great for lunch or dinner and can easily be shared. Enjoy it as a hearty, standalone meal!

how to store Miso Mushroom Bowl

Store any leftovers in an airtight container in the refrigerator. The bowl is best eaten within 2-3 days. To reheat, you can microwave it for a quick warm-up, keeping the veggies and rice fluffy.

tips to make Miso Mushroom Bowl

Use any type of mushrooms you like for added flavor and texture.
Add more vegetables based on your preference, such as bell peppers or broccoli.
Adjust the dressing quantities to suit your taste—if you like it tangier, add more vinegar.

variation

You can swap the short-grain brown rice for quinoa or white rice. For a vegan option, ensure your soy sauce or amino acids are vegan-friendly.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the veggies and cook the rice in advance. Just assemble the bowl when you are ready to eat.

Is this bowl gluten-free?

If you use gluten-free soy sauce or Braggs Liquid Aminos, this bowl can be made gluten-free.

Can I add protein to this bowl?

Absolutely! You can add grilled chicken, shrimp, or tofu for extra protein. Just cook these separately and mix them in when serving.