Vegetarian, East Asian
Japanese style mushroom rice with miso soup
This Japanese style mushroom rice is a complete meal for 4 people, ready in 50 minutes, easy to make, for about €2.00 per person. Rice, mushrooms, carrot and tofu all steam together in one pot. The key to success is simple, never lift the lid while it cooks.
Tonight, rice cooked right with mushrooms, carrot and golden tofu, plus a little miso soup on the side.
- Total time
- 50 min
- Difficulty
- Easy
- Cost per person
- €2.00
- Calories per person
- 430 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Summer
This dish combines soft round rice, the earthy taste of shiitake mushrooms and firm golden tofu, all seasoned with soy sauce and mirin. The carrot adds a touch of sweetness and color, while the miso soup, served on the side, wakes everything up with its salty, savory depth. Nothing here is fried or fussy, just a steaming method that concentrates all the flavors.
This is the kind of weeknight dinner you can start without much thought, since the pot does most of the work while you handle something else. Mon Chou likes this dish because it's a nice change from regular fried rice, while staying simple and vegetarian. It works just as well for a solo dinner as for a shared meal, though younger kids sometimes prefer the mushrooms chopped very small.
The ingredients
Pantry
- Short grain or sushi rice 300 g
- Firm tofu 200 g
- Soy sauceoften in the pantry 3 tbsp
- Mirin or 1 tsp sugar 1 tbsp
- Vegetable broth 40 cl
- Miso paste 3 tbsp
- Neutral oiloften in the pantry 1 tbsp
Fruits and vegetables
- Shiitake mushrooms 150 g
- White button mushrooms 100 g
- Carrot 1
- Scallions 2
Allergens Soy, Gluten
The step by step recipe
-
Rinse the rice in cold water several times until the water runs clear, then let it drain. 10 min
Rub the rice between your hands to remove the surface starch.
-
Slice the mushrooms, cut the carrot into sticks and the tofu into small cubes, then brown the tofu in the oil. 8 min
The tofu cubes should be well browned.
-
Put the rice in a pot with the broth, soy sauce and mirin, then spread the mushrooms, carrot and tofu on top without stirring.
Don't stir, the ingredients on top cook in the steam.
-
Bring to a boil, cover, lower the heat to very low and let it cook, then let it rest for 10 minutes off the heat. 25 min
Keep the lid closed while it rests.
-
Dissolve the miso in hot water without boiling it, add the scallions, and serve alongside the rice once mixed. 3 min
Never boil the miso, it loses its aroma, just keep it hot.
Our tips to get it right
- Pick short grain or sushi rice, never long grain, since its starch is what binds the dish and gives it that slightly sticky texture.
- Brown the tofu well before adding it to the pot, otherwise it stays bland and soft once steamed with everything else.
- If your pot tends to stick at the bottom, lower the heat as soon as it starts boiling rather than partway through cooking.
The variations
- Swap the shiitake mushrooms for oyster mushrooms or white button mushrooms if you can't find any, the flavor will be milder but the dish still works.
- For a faster version, use already cooked rice and simply sauté the vegetables and tofu in a pan before mixing everything with a splash of broth.
- For kids, chop the mushrooms very finely and use a touch of sweet soy sauce instead of mirin, for a milder, more familiar taste.
What to serve it with
- A few fresh salad leaves
- Hot green tea
- Japanese pickled vegetables
Storage
This dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, rice and mushrooms included, except for the miso soup, which should be made fresh. Reheat the rice in a pan or microwave with a splash of water so it doesn't dry out.
Questions about this dish
Can you replace the tofu with meat or fish?
Yes, you can swap the tofu for sliced chicken or diced salmon, browned the same way before adding it to the pot. The steaming time stays the same.
Do you need a special type of rice for this recipe?
Short grain or sushi rice works best, since its starch gives the dish its signature slightly sticky texture. Long grain rice would turn out drier and less cohesive.
Can you make this dish ahead of time?
You can prepare the rice and vegetables ahead and reheat them together, but make the miso soup just before serving to keep its flavor. Miso loses its aroma if reheated more than once.
Why shouldn't you boil the miso?
Miso is a fermented paste whose aroma fades at high heat. Just stir it into hot, never boiling, water to keep all its flavor.
How long does it take to make a Japanese style mushroom rice with miso soup?
Count 50 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Japanese style mushroom rice with miso soup?
About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Japanese style mushroom rice with miso soup cost?
About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains soy, gluten. Always check the labels of the products you buy.
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