Miso Veggie and Rice Bowls
While I was cooking this, I was thinking “this will never fill me up”; boy was I wrong! The Miso Veggie and Rice bowl was so tasty, but so filling that I couldn’t even finish it all. That almost ever happens! There is something with the combination of eggs and brown rice that just satisfies so completely.
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Why make this Miso Veggie and Rice bowl?
There are a few reasons; first or all, it’s super satisfying. I hate it when I make a whole dinner and I’m still hungry at the end of the meal. That will not be the case here! Secondly, it’s pretty good for you! The Miso Veggie and Rice bowl is filled with protein and iron, two things that are commonly lacking in vegetarian cooking. Also, this recipe is super cheap! It’s the perfect “Thursday Night Meal”. (If payday is Friday, people tend to be the poorest on Thursdays, lol).
This Miso Veggie and Rice bowl is anti-inflammatory. If you’re on a diet that is TQI or another ant-iinflammatory, you should have no trouble with this meal.
What is Miso Paste?
I only recently started cooking with Miso paste, but I wish that I had discovered it a lot sooner. It adds so much flavor, but very few calories. In this Miso Veggie and Rice recipe, the paste is sauteed with the mushrooms. Miso adds a salty/sweet richness to the dish that tastes amazing.
The Spruce Eats provides a good description of what Miso paste actually is: “similar in texture to peanut butter, is typically a cultured mixture of soybeans, a grain (like rice or barley), salt, and koji (a mold). Depending on the variety, miso can be smooth or chunky and is fermented anywhere from a few weeks to several years.”
While there are 1000’s of varieties of Miso paste, I used Light (or Sweet) Miso paste for this Miso Veggie and Rice bowl. I purchased mine at the little Korean Market down the street, but it can also be found on Amazon. One 14 oz tub can last 1 year in the refrigerator, maybe even longer.
What is Gochujang sauce?
Gochujang is a spicy Korean chili paste. I found a really good article with a good explanation on Simply Recipes, he defines it as “Gochujang is made with Korean red chili peppers that have been ripened on the plant until glossy and cardinal red. The peppers are sun-dried, crushed, and fermented with sugar, salt, soybeans, and glutinous rice (a sticky sweet rice).”
While Gochujang is a delicious addition on its own, the sauce I use in this recipe is Sir Kensington’s Gochujang Everything Sauce. I love Sir Kensington’s. They make a good, clean product, all of which is keto, paleo, and dairy free. This means that there is no sugar added, which is always a bonus!
I purchased mine at the Safeway over here. I have seen it all over the place, but Amazon can deliver it to you tomorrow if need be.
Go ahead and give it a go… drop a comment and tell me how you liked it!
Check out my other healthy dunner recipes here.
Miso Veggie and Rice Bowls
Ingredients
- ½ cup brown rice
- olive oil cooking spray may substitute with other cooking spray
- ½ lb mushrooms
- 1 Tbsp Light (sweet) Miso Paste
- 10 oz baby bok choy
- 1 clove garlic
- 1 tsp sesame oil
- 2 eggs
- 1 drizzle SIr Kensington's Gochujang Everything sauce
Instructions
- Wash the brown rice, then cook according to instructions on the package.
- While the rice is cooking, cook the mushrooms:Wash and de-stem the mushrooms. Cut them in half. Warm a frying pan to medium heat, spray the pan with a light layer of cooking spray. Add the mushrooms and saute for about 5 min. Add the Miso Paste to the frying pan, stir to coat completely. Cook an additional 1 minute. Transfer to a bowl and set aside.
- In the same frying pan, cook the bok choy and garlic: Clean and chop the bok choy, separating the white stems from the green leaves. Peel and mince the garlic clove. Warm the frying containing the flavors from the miso and mushrooms, spray with a light layer of cooking oil. Add the white stems of the bok choy; stir and cook for about 2 min. Add to the frying pan the green leaves of the bok choy and the chopped garlic. Season with a pinch of salt. Cook until the leaves are wilted. Transfer to a bowl and set aside.
- Wipe the frying pan clean and cook the eggs:Warm the frying pan to medium heat. Add the sesame oil. Crack the eggs into the pan and cook over easy or over medium, depending on how runny you like the yolks. Remove from heat.
- Assemble the rice bowls into two portions. Place half of the cooked rice into each bowl, divide the mushrooms into each, then the bok choy, top each with one egg. Drizzle with Gochujang. Enjoy.
