This vegan rice bowl is served with aromatic miso rice, spicy king oyster mushrooms, and soft sweet potatoes. Delicious and healthy!
Calling all miso lovers! This miso rice bowl is not only vegan and nutritious, but it’s also packed with flavor. The filling rice, the soft sweet potatoes and the aromatic mushrooms make this bowl a very special taste experience.
What is Miso?
Miso is a fermented paste usually made from soybeans. The paste comes from Japanese cuisine, where as a basic ingredient it gives many dishes a salty umami taste. To make it, soybeans are mixed with salt and koji, a mold that is also used to make sake. Depending on the variety, miso also contains barley, rice, rye or other grains. In order to preserve the unique taste of the miso paste, the mixture is fermented for months or even years. The longer it ferments, the darker and more complex the miso paste becomes.
Miso is extremely healthy because the paste contains probiotics, healthy bacteria that boost our immunity and promote gut health. Miso can even have a positive effect on depression and anxiety.
For my dish I use light miso paste, which has a mild and light taste.
What's in the rice bowl?
- Shiitake mushrooms
- Onion
- Garlic cloves
- Light miso paste
- Oil
- Soy milk
- Rice
- Sweet potato
- King oyster mushrooms
- Soy sauce
- Salt pepper
- Pickled red onion
- Sesame seeds for garnish
- Fresh herbs for garnish
How to make the miso rice bowl?
MISO RICE:
- Soak the shiitake mushrooms according to package directions. They are usually soaked in warm water for 10 minutes.
- Peel the onion and garlic and roughly chop.
- Now put the soaked shiitake mushrooms, onions, garlic, miso paste, oil, and soy milk in a blender and puree the ingredients into a creamy sauce.
- Pour the sauce into a saucepan and bring the liquid to a boil. Add the rice and let it simmer over medium heat for about 25 minutes.
- Optional: To add some Black Fungus mushroom flavor to the rice, soak the Black Fungus in water. Once soft, cut into small pieces and fry in a pan. When the rice has finished cooking, you can fold in the black fungus.
SWEET POTATO:
- Wash the sweet potato, peel it and cut it into rough slices.
- Place the sweet potato slices on a baking sheet, drizzle with a little oil and season with salt and pepper.
- Bake the sweet potatoes at 180ºC for about 15-20 minutes.
KING OYSTER MUSHROOMS:
- Wash the king oyster mushrooms and cut them into 1/2 cm thick slices.
- Fry the king oyster mushrooms well on both sides in a little olive oil in a coated pan.
- Deglaze with some soy sauce and season with a little pepper.
SERVING:
- Serve the miso rice with the oven-cooked sweet potato and the spicy king oyster mushrooms. Top your bowl with pickled red onions, sesame seeds and fresh herbs. Enjoy your meal!
Are zou looking for more bowl recipes?
Ingredients
MISO RICE:
- 2 tbsp shiitake mushrooms
- 1 onion
- 2 cloves of garlic
- 3 tablespoons white miso paste
- 2 tablespoons oil
- 500 ml soy milk
- 250 grams of rice
- 2 tbsp black fungus mushrooms (optional)
TOPPINGS:
- 1 sweet potato
- 300g king oyster mushrooms
- 1 tbsp soy sauce
- Salt pepper
- Pickled red onion
- Sesame seeds for garnish
- Fresh herbs for garnish
Instructions
MISO RICE:
- Soak the shiitake mushrooms according to package directions. They are usually soaked in warm water for 10 minutes.
- Peel the onion and garlic and roughly chop.
- Now put the soaked shiitake mushrooms, onions, garlic, miso paste, oil, and soy milk in a blender and puree the ingredients into a creamy sauce.
- Pour the sauce into a saucepan and bring the liquid to a boil. Add the rice and let it simmer over medium heat for about 25 minutes.
- Optional: To add some Black Fungus mushroom flavor to the rice, soak the Black Fungus in water. Once soft, cut into small pieces and fry in a pan. When the rice has finished cooking, you can fold in the black fungus.
SWEET POTATO:
- Wash the sweet potato, peel it and cut it into rough slices.
- Place the sweet potato slices on a baking sheet, drizzle with a little oil and season with salt and pepper.
- Bake the sweet potatoes at 180ºC for about 15-20 minutes.
KING OYSTER MUSHROOMS:
- Wash the king oyster mushrooms and cut them into 1/2 cm thick slices.
- Fry the king oyster mushrooms well on both sides in a little olive oil in a coated pan.
- Deglaze with some soy sauce and season with a little pepper.
SERVING:
- Serve the miso rice with the oven-cooked sweet potato and the spicy king oyster mushrooms. Top your bowl with pickled red onions, sesame seeds and fresh herbs. Enjoy your meal!
Have you tried the recipe?
Then I would be very happy about a good review. Feel free to tag @bloomingwithflavors on Instagram. That’s how I see your awesome creation! 