One Pot Miso Mushroom Rice Bowl

This one pot mushroom rice bowl is super healthy, delicious and comes together in under 30 minutes! If you’re a mushroom lover like me, you’re going to love this recipe 🙂

It’s the perfect weeknight meal with minimal clean up needed. So if you ask me, it sounds like a win-win!

The trick to speeding up the cooking process is to soak the rice in boiling water first. This is going to partially cook the rice while also allowing the rice to absorb some of the liquid before it goes on the stove top. This is going to save you a lot of time so don’t skip this step!

You can use any type of mushroom for this recipe including 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 this dish, making it an extra comforting, hearty and homey meal. I recommend using red miso, which is has the strongest miso flavor compared to white miso and yellow miso.

I have this recipe on rotation at least once a week in my home because it’s easy and just THAT good!

One Pot Miso Mushroom Rice Bowl

This one pot mushroom rice bowl is super healthy, delicious and comes together in under 30 minutes! If you're a mushroom lover like me, you're going to love this recipe 🙂
Servings 2 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 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

Miso Sauce

  • 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 5 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!
Course: Dinner, Lunch, Main Course
Cuisine: Japanese, Korean

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