Miso Mushroom And Spinach Rice Bowl Recipe

About this recipe

A savory and nutrient-packed breakfast featuring miso-glazed mushrooms and spinach served over fluffy rice. Perfectly balanced with protein and fiber for your morning boost.

Ingredients

• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• - Yutaka White Miso Paste
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• 500G Biona Organic Long Grain Italian White Rice
• 300 g Hughes Portabellini Mushrooms 300 G

Instructions

1. 1. Rinse the rice (150 g) and cook it in 300 ml of water, covered, for about 12-15 minutes until fluffy; set aside.
2. 2. Clean and slice the mushrooms (200 g) into medium-sized pieces.
3. 3. Heat 2 tsp sesame oil in a pan over medium heat and sauté 2 minced garlic cloves until fragrant.
4. 4. Add the mushrooms to the pan and stir-fry for 5 minutes until softened.
5. 5. Mix 2 tbsp miso paste, 1 tbsp soy sauce and 3 tbsp water in a small bowl and pour over the mushrooms.
6. 6. Toss the mushrooms in the miso mixture and cook for another 3 minutes until glazed.
7. 7. Add the spinach (150 g) to the pan and stir until it wilts, about 2 minutes.
8. 8. Chop the spring onions and sprinkle them over the cooked mushroom-spinach mix.
9. 9. Serve the cooked rice in bowls and top with the miso-glazed mushroom-spinach mix.
10. 10. Garnish with 1 tbsp sesame seeds for added texture and flavor.

How to make Miso Mushroom And Spinach Rice Bowl

1. Cook the rice. Rinse the rice and cook it according to the packet instructions until fluffy, then set aside. Clean the shiitake mushrooms and slice them into medium pieces.
2. Sauté the mushrooms. Heat sesame oil in a pan over medium heat and sauté minced garlic until fragrant. Add the mushrooms and stir-fry for 5 minutes until softened.
3. Glaze with miso. Mix miso paste, soy sauce and water in a small bowl and pour it over the mushrooms. Toss and cook for another 3 minutes until glazed.
4. Wilt the spinach. Add the spinach to the pan and stir for about 2 minutes until it wilts. Chop the scallions and sprinkle them over the mushroom and spinach mix.
5. Assemble and serve. Serve the cooked rice in bowls, top with the miso-glazed mushroom and spinach mix and garnish with sesame seeds for texture and flavour.

Frequently asked questions

What is the total time required to make the Miso Mushroom and Spinach Rice Bowl?

The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can I make this dish ahead or store leftovers?

Yes, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve texture.

What can I serve with this rice bowl?

This dish pairs well with a side of pickled vegetables or a light miso soup for a complete Japanese-inspired meal.

Can I substitute the shiitake mushrooms in this recipe?

Yes, you can substitute shiitake mushrooms with button or cremini mushrooms, though the flavor will be milder.