Japanese Miso Mushroom Bowl

Japanese Miso Mushroom Bowl

with Pickled Cucumber, Radish & Wasabi Mayo

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Miso is an all-star ingredient, and once you get a taste you’ll want to add it to everything. The Japanese paste is made from fermented soy beans, and is salty, savoury and full of flavoursome umami, making it a great addition to vegetarian meals. Taste the way it transforms these sauteed mushrooms into a hearty topping for this colourful bowl and you too will be looking for all the ways to use miso in your cooking!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet

jasmine rice

1 unit


1 bunch

Asian greens

2 clove


1 bunch

spring onions

1 bunch


1 unit

long red chilli

1 bunch


1 tub

miso paste

1 punnet

sliced mushrooms

½ sachet

black sesame seeds


1 tub

wasabi mayo

(ContainsEgg, SulphitesMay be presentTree Nuts)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

rice wine vinegar (or white wine vinegar)

¼ cup

water (for the pickle)

1 tsp


1 tsp


2 tsp

water (for the sauce)

20 g



2 unit


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2830 kJ
Fat32.9 g
of which saturates8.6 g
Carbohydrate71 g
of which sugars7 g
Protein20.9 g
Sodium1290 mg
The average adult daily energy intake is 8700 kJ
Medium Pan
Chopping board
Medium Bowl
Small Bowl
Medium Non-Stick Pan

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, very thinly slice the cucumber. In a medium bowl, combine the rice wine vinegar, water (for the pickle), sugar and salt until dissolved. Add the cucumber. Toss to coat, then set aside, tossing occasionally to coat in the pickling liquid. TIP: Slicing the cucumber thinly ensures it has enough time to pickle before serving.


While the cucumber is pickling, roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Very thinly slice the radish. Thinly slice the long red chilli (if using). Roughly chop the coriander. In a small bowl, combine the miso paste and the water (for the sauce).


Melt the butter in a medium frying pan over a high heat with a drizzle of olive oil (to stop the butter from burning!). Add the sliced mushrooms and cook, stirring regularly, for 3-4 minutes, or until browned. Add the garlic and cook for 1 minute, or until fragrant. Add the miso mixture and Asian greens and cook, stirring, for 1-2 minutes or until the Asian greens have wilted slightly. Transfer to a bowl and cover to keep warm.


Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and cook for 4-5 minutes, or until the egg white is cooked and the yolk is just firm.


Reserve some pickling liquid (2 tbs for 2 people / 1/3 cup for 4 people) then drain the cucumber. Stir the reserved pickling liquid, black sesame seeds (see ingredients list) and spring onion through the rice and divide between bowls. Top with the miso mushrooms and greens, pickled cucumber, radish and the fried egg. Garnish with coriander and long red chilli (if using). Serve with wasabi mayonnaise (if using). TIP: If you find the wasabi mayo too spicy, mix it with some plain mayonnaise.