This one-pot mushroom rice bowl is super healthy and delicious, and it comes together in under 30 minutes. If you’re a mushroom lover like me, you’ll love this recipe! 🙂
It’s the perfect weeknight meal with minimal cleanup needed, so it’s a win-win if you ask me. I have this recipe on rotation at least once a week in my home because it’s easy and just THAT good!
Why you’ll love this recipe
There’s just something about rice bowls that make them so delicious and satisfying to eat, and this miso mushroom rice bowl recipe is no exception! It’s made from simple and vegetarian-friendly ingredients and only takes 30 minutes to prepare. It’s ideal for when you’re not in the mood to spend hours in the kitchen but still want a deliciously filling meal.
The trick to speeding up the cooking process is to soak the rice in hot boiling water first. This will partially cook the rice while also allowing it to absorb some of the liquid before it goes on the stovetop. Typically you’d have to soak the rice in cold water for at least one hour so this trick will save you a significant amount of time!
For the recipe, you can use any type or assortment of mushrooms, such as oyster mushrooms, king oyster mushrooms, shimeji mushrooms, shiitake mushrooms, enoki mushrooms, beech mushrooms, seafood mushrooms, baby bella mushrooms, white button mushrooms, and more!
The miso adds a rich and funky flavor profile to the sauce, making it an extra comforting, hearty, and homey meal. I recommend using red miso since it has the strongest miso flavor compared to the white and yellow miso variations. The sweetness from the honey mellows out the savoriness and umami flavors resulting in a well-balanced meal.
How do I prepare Mushroom Rice Bowl?
If you’re craving something quick and delicious, this recipe is right up your alley. Just follow the steps below to get started:
Step 1: Prepare the rice
Wash the rice 5 to 6 times or until the water runs clear. Drain and transfer to a heatproof bowl. Pour hot boiling water until the rice is fully submerged. Set aside and soak for 10 minutes.
Step 2: Prepare the mushrooms
Gently wash or wipe away any dirt on your mushrooms. Then, slice them into strips or bite-sized pieces and set them aside.
Step 3: Set up the rice bowl
After 10 minutes, carefully drain the soaked rice. Transfer the rice to a heavy-duty pot like a clay pot or ceramic pot. Add 1 1/4 cups fresh hot water, neutral oil, and soy sauce, and mix together. Then, place the mushrooms on top of the rice.
Step 4: Cook the rice bowl
Cover the pot and cook it over the stovetop for 12 minutes. Bring it up to a boil over high heat, then reduce it to the lowest setting. After 12 minutes, turn off the heat and keep the pot covered for another 10 minutes.
Step 5: Make the miso sauce
In the meantime, make the miso sauce by combining red miso, soy sauce, sesame oil, honey, garlic cloves, and ground black pepper in a bowl. Stir to mix them together.
Step 6: Garnish and serve!
To serve, uncover the pot and pour the miso sauce directly on top. Garnish with scallions, mix, and enjoy!
Cooking Tips for Mushroom Rice Bowl
To make sure your mushroom rice bowl turns out delicious every time, here are a few tips and tricks you can keep in mind:
- I highly recommend using a heavy-duty pot like a clay pot or ceramic pot to maintain consistent heat throughout the pot. I used a ddukbaegi (Korean earthenware pot) for this.
- The miso is the main flavor driver in this recipe so I recommend using a high-quality red miso.
- While it may be tempting to open the lid after turning off the heat, don’t! The residual heat is necessary to finish cooking the rice. Opening the lid before 10 minutes will result in undercooked rice.
- Aside from scallions, you can also add toasted sesame seeds as a garnish.
Ingredients & Substitutions
Assorted mushrooms: mushrooms are the star of this dish, so feel free to add any combination you like. I’m shiitake, shimeji, enoki, and oyster mushrooms for this recipe.
Medium-grain rice: I used medium-grain rice for this recipe, but you can also use short-grain rice as well. I don’t recommend using long-grain rice like basmati or jasmine rice because they are not as sticky and starchy as short-grain or medium-grain.
Hot water: the hot water is used to soak the rice to speed up the cooking process as well as cook the rice.
Neutral oil: the neutral oil will prevent the rice from sticking together while cooking. It coats each grain of rice, making it a more pleasant experience after mixing in the miso sauce. You can use any neutral-tasting oil for this recipe, including vegetable, sunflower seed, peanut, corn, canola, avocado, or grapeseed oil.
Soy sauce: soy sauce will help flavor the rice and darken the color of the sauce. It also adds a smokiness to the rice while it cooks.
Scallion: scallion adds a subtle oniony taste and freshness to balance the rich and umami flavors.
Red miso: red miso is the most pungent and flavorful out of the other varieties (yellow and white). It’s ideal for this recipe because it’s funky and packed with umami flavors. While you can use yellow or white miso, it’ll alter the taste a bit.
Sesame oil: sesame oil will add a nutty taste and deepens the flavors of the rice bowl. It’s an essential ingredient!
Garlic: the garlic adds a garlicky aroma and taste to the miso sauce.
Black pepper: the ground black pepper typically complements mushrooms and this is no exception. It adds a subtle spiciness to the dish.
Frequently Asked Questions
What is the difference between various types of miso paste?
Miso is a type of paste that’s made from fermenting soybeans with a mold called koji. It has a salty and umami flavor that becomes more potent the longer you let it ferment. It’s available in light and dark-color varieties, with white, yellow, and red as the more commonly known miso pastes.
White miso or ‘shiro miso’ is pale yellow or light beige with a sweet and mild flavor profile. It has the shortest fermentation compared to the other varieties and is typically used for light soups (like miso soup), salad dressings, and mild sauces.
Yellow miso or ‘shinshu miso’ is yellow to brown in color with a relatively mild flavor. It sits right in the middle between white and red miso making it extremely versatile. It can be used in a variety of dishes.
Red miso or ‘aka miso’ is dark brown to red in color with a bold and salty flavor. It’s ideal for marinades, soups, stews, and sauces. Red miso is preferred for this recipe because it’s pungent and robust in flavor.
Where can you buy miso?
You can get miso at your local Asian supermarket or online. When purchasing miso, it’s important to select one from a reputable brand!
Can you add vegetables to the rice bowl?
For a more nutritious and colorful meal, you can add any combination of vegetables that you like! If you’re looking for suggestions, carrots, edamame, green beans, bell peppers, and peas will taste divine with the mushrooms!
Can you make this dish spicy?
If you want a bit of a kick, you can add chopped chili peppers to the miso sauce!
Can you store & reheat miso mushroom rice bowl?
Yes, absolutely! Just store the leftovers in an airtight container, and it will stay fresh for up to 4 days. You can then reheat it in the microwave until it’s hot.
Looking for more easy & delicious Japanese-inspired recipes?
1. Air Fryer Tonkatsu – if you love pork tonkatsu but hate the grease, here is a healthier alternative. It’s crunchy and juicy, and it tastes even better with my homemade tonkatsu sauce!
2. Uni Pasta – if you have a special date night coming up, you’ll want to serve this ultimate showstopper. The sauce is a unique balance of rich, salty, and sweet. It’s a restaurant-quality dish without the restaurant price tag!
3. Mentaiko Onigiri – this is a classic Japanese dish that you can eat on the go. The pollock roe has a deep, rich, umami flavor and just one bite of this onigiri will keep you coming back for me.
4. Miso Marinated Cod – here’s an easy and delicious miso cod that can be prepared in advance for a quick, delicious, and healthy meal any day of the week!
5. Japanese Egg Sandwich (Tamago Sando) – this creamy Japanese egg sandwich is perfect for a quick and easy lunch. The rich taste of the egg yolks combined with the mayo makes the filling creamy and bursting with flavor.
6. Spicy Salmon Poke Bowl – if you’re looking for another rice bowl recipe, this spicy dish is a must-try! It’s served with salmon sashimi and fish roe that‘s coated in a dangerously delicious spicy mayo sauce.
One Pot Miso Mushroom Rice Bowl
- 2 1/2 cups assorted mushrooms your choice of mushrooms
- 1 1/2 cups short grain rice
- 1 cup hot water
- 1/2 tsp neutral oil
- 1 tbsp soy sauce
- 1 scallion chopped
- 1 1/2 tbsp miso preferably red
- 1 1/2 tbsp soy sauce
- 1/2 tsp sesame oil
- 1 1/2 tbsp honey
- 2 garlic cloves grated
- 1/8 tsp ground black pepper
- Wash the rice 5-6 times or until the water runs clear. Drain and transfer to a heatproof bowl. Pour hot boiling water until the rice is fully submerged. Set aside and soak for 10 minutes.
- Gently wash or wipe away any dirt on your mushrooms. Slice them up into strips or bite sized pieces. Set aside.
- After 10 minutes has passed, carefully drain the soaked rice. Transfer the rice to a heavy duty pot like a clay pot or ceramic pot. Add 1 1/4 cup fresh hot water, neutral oil, soy sauce and give it a mix. Place the mushrooms on top of the rice.
- Cover the pot and cook it over the stove top for 12 minutes. Bring it up to a boil over high heat first, then reduce the heat to the lowest setting. After 12 minutes, turn off the heat and keep the pot covered for another 10 minutes.
- In the meantime, make the miso sauce by combining miso, soy sauce, sesame oil, honey, garlic cloves, and ground black pepper in a bowl. Stir and mix together well.
- To serve, uncover the pot and pour the miso sauce directly on top. Garnish with scallions, mix, and enjoy!
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