Miso aubergine & shiitake mushroom rice bowls

Name: Miso aubergine & shiitake mushroom rice bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 tbsp Clearspring Organic Japanese Brown Rice Miso; 1 tbsp clear honey; ½ tbsp toasted sesame oil; 1 large aubergine, cut into wedges; 100 g wholegrain rice; 100 g frozen edamame beans; 1 tbsp unsalted butter (or a plant-based alternative); 150 g pack shiitake mushrooms; 2 tsp Kikkoman Organic Soy Sauce; 2 salad onions, finely sliced; Sesame seeds, toasted, to serve (optional)

Roasted miso aubergine and soy-butter mushrooms add plenty of punchy flavour to these vegetarian rice bowls

4 out of 5 stars(1) Rate this recipe

Source of protein

Serves2
CourseLunch
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 tbsp Clearspring Organic Japanese Brown Rice Miso
1 tbsp clear honey
½ tbsp toasted sesame oil
1 large aubergine, cut into wedges
100g wholegrain rice
100g frozen edamame beans
1 tbsp unsalted butter (or a plant-based alternative)
150g pack shiitake mushrooms
2 tsp Kikkoman Organic Soy Sauce
2 salad onions, finely sliced
Sesame seeds, toasted, to serve (optional)

Method

Preheat the oven to 200ºC, gas mark 6. In a large mixing bowl, whisk together the miso, honey, sesame oil and 2 tbsp water. Add the aubergine and toss in the mixture. Spread over a foil-lined roasting tray and roast for 30 minutes, turning halfway through.
Meanwhile, put the rice in a large saucepan and cover with plenty of cold water. Bring to the boil, then simmer for about 25 minutes, or until tender, topping up with extra water if necessary. Add the edamame beans 9 minutes before the end of cooking. Drain and set aside.
For the mushrooms, heat the butter and 1 tbsp water in a frying pan over a high heat. Once the butter has melted, swirl to combine with the water, then add the mushrooms. Cook for about 2 minutes on each side until golden, then add the soy sauce and a grind of black pepper. Turn the mushrooms to coat, then take off the heat and set aside.
Divide the rice and edamame beans between bowls. Top with the aubergine and mushrooms, then scatter over the salad onions and sesame seeds (if using) before serving.

Cook’s tip

Try swapping the wholegrain rice for quinoa or buckwheat noodles, cooking them according to pack instructions. A soft-boiled egg would go nicely on top too