Ultimate Vegan Miso Bowl with Crispy Tofu and Shiitake Mushrooms
This vegan miso bowl features warm brown rice, crispy tofu, earthy shiitake mushrooms, and fresh vegetables in a savory sesame miso broth. Packed with protein, fiber, and antioxidants, it’s a wholesome, nutrient-dense one-bowl meal that’s both comforting and visually appealing. Perfect for lunch, dinner, or meal prep, this miso bowl balances textures and flavors with fresh garnishes like sesame seeds, scallions, cilantro, and a lime wedge.
Ingredients
Vegan Miso Bowl Ingredients
- 1 cup brown rice short or medium-grain
- 2 cups vegetable broth
- 200 g tofu pressed and cubed
- 1 tbsp cornstarch for coating tofu
- 1 tbsp sesame oil for tofu and mushrooms
- 1 cup shiitake mushrooms sliced
- ½ cup red cabbage thinly sliced
- ½ cup carrots julienned
- 1 cup kale lightly steamed or massaged
- 2 tbsp white miso paste
- 1 tbsp soy sauce or tamari
- 1 tsp ginger grated, optional
- 1 clove garlic minced, optional
- 1 tsp chili oil optional for garnish
- black sesame seeds for garnish
- scallions sliced for garnish
- cilantro for garnish
- 1 lime wedge for garnish
Instructions
Vegan Miso Bowl Preparation
- Cook the brown rice in vegetable broth according to package instructions, about 20 minutes.
- Press the tofu for 20 minutes to remove excess water, then cut into cubes.
- Lightly coat tofu cubes with cornstarch and pan-fry in 1 tbsp sesame oil until golden and crispy.
- Sauté shiitake mushrooms in sesame oil for 5-7 minutes until tender and aromatic.
- Prepare the miso broth: combine miso paste, soy sauce or tamari, ginger, garlic, and 2 cups vegetable stock in a saucepan. Heat gently without boiling.
- Assemble the bowl: place warm brown rice at the base, arrange kale, cabbage, and carrots on top, then add crispy tofu and sautéed mushrooms.
- Ladle the warm miso broth over the ingredients. Garnish with black sesame seeds, sliced scallions, cilantro, chili oil, and a lime wedge.
- Serve immediately to enjoy a mix of crispy, tender, and fresh textures.
Notes
- Press tofu for at least 20 minutes to remove excess moisture.
- Do not boil miso to preserve probiotics.
- Store components separately if preparing for meal prep to maintain texture.