This miso rice bowl is cosy, savoury, and full of texture – crispy tofu, sautéed mushrooms, and a bright miso-lime broth that brings everything together. It’s simple enough for a weeknight but still feels like a treat, and it’s a great way to use up leftover rice.
Ingredients (2 servings)
-
- 300 g cooked rice
- 1 block firm tofu (285 g)
- 1 bunch enoki mushrooms (100 g)
- 160 g frozen edamame
- 2 stalks green onion
- 1 nori sheet
- 2 tbsp sesame seeds (20 g)
- Sesame oil
- Olive oil
- 2 tbsp soy sauce
- For the broth:
- 600-700 ml vegetable broth
- 1 tbsp miso paste
- Squeeze of lime
Method
- Warm your broth in a small pot, then whisk in the miso until fully dissolved. Finish with a generous squeeze of lime for brightness.
- Grate the tofu using the large holes of a cheese grater, then season with sesame oil and soy sauce. Pan-fry (or roast) until golden and crisp.
- Defrost the edamame, and sauté the enoki mushrooms in a little olive oil until browned on both sides.
- Prepare your toppings: toast the sesame seeds if needed, thinly slice the nori sheet, and chop the green onion.
- Assemble your bowl with rice, crispy tofu, mushrooms, adn edamame. Add your toppings, pour over the warm broth, and enjoy.
Tips & Variations
- Swap enoki for shiitake or any mushrooms you already have.
- Add a soft-boiled egg for extra protein and richness.
- Finish with a drizzle of chilli oil if you like a little heat.
