Miso-Roasted Mushroom Bowls with Sesame Rice and Spring Vegetables
Umami-rich miso-glazed mushrooms nestled on fluffy sesame rice with crisp spring vegetables and a drizzle of tangy ginger dressing. A nourishing, flavour-packed vegetarian bowl perfect for lighter spring evenings.
Ingredients
- 400g mixed mushrooms (chestnut, shiitake, and oyster), cleaned and sliced
- 3 tablespoons white miso paste
- 2 tablespoons sesame oil, divided
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 300g jasmine rice
- 1 tablespoon sesame seeds
- 200g sugar snap peas, trimmed
- 200g radishes, thinly sliced
- 4 spring onions, sliced
- 100g baby spinach
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 soft-boiled eggs, halved (optional)
- Fresh coriander, for garnish
Instructions
Preheat oven to 200°C (180°C fan). In a small bowl, whisk together miso paste, 1 tablespoon sesame oil, soy sauce, rice vinegar, and honey until smooth.
Arrange mushrooms on a lined baking tray in a single layer. Pour the miso glaze over and toss to coat evenly. Roast for 20-25 minutes until caramelised and tender, stirring halfway through.
Meanwhile, cook jasmine rice according to package instructions. Once cooked, fluff with a fork and stir through remaining sesame oil and sesame seeds.
Heat vegetable oil in a wok or large frying pan over high heat. Add sugar snap peas and stir-fry for 2-3 minutes until bright green and slightly charred but still crisp.
Prepare the ginger dressing by combining grated ginger, minced garlic, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil in a small jar. Shake well to combine.
To assemble bowls, divide sesame rice between 4 serving bowls. Arrange roasted mushrooms, stir-fried sugar snap peas, sliced radishes, and fresh baby spinach on top.
Drizzle with ginger dressing, scatter over spring onions and fresh coriander. Add a halved soft-boiled egg if desired, and serve immediately.
Did you make this?
Upload your photo and show how it turned out.
