Super Speedy Miso Brothy Rice Bowl (10 minutes dinner)
Some days you want a meal that feels like a hug… but you’ve only got the time (and energy) for something that comes together at lightning speed.
This is that bowl.
Cosy, comforting, absolutely packed with plants, and loaded with rich umami flavours from miso, tamari, peanut butter and lime. It tastes like it’s been simmering away for hours. It hasn’t. Ten minutes. Promise.
It’s the kind of meal you make once and then find yourself craving on repeat. Midweek, post kids bedtime routine, slightly chilly, slightly tired, and in need of something deeply satisfying that still feels fresh and vibrant.
The magic is in the broth! This broth is doing all the heavy lifting. Nutty, salty, zingy, warming, and silky all at once.
Super Speedy Miso Brothy Rice Bowl: Serves 2
Ingredients:
For the broth:
1 tsp sesame oil
1 clove of garlic, crushed
1 tsp of ginger paste
1 tsp miso paste
1 tbsp peanut butter, smooth
1 tbsp tamari
2 tsp rice vinegar
Pinch of chilli flakes
Juice of 1 lime
1 tsp maple syrup
400ml of veg stock
Serving Recommendations:
Basmati rice, 1 cup dried
Smoked tofu, straight from the packet, cubed. No need to cook!
1/4 Red cabbage, thinly slice
1 Carrot, julienned
2 Spring onions, thinly sliced
6 tbsp Edamame beans, thawed if using frozen
1 tsp Sesame seeds
Fresh coriander
Chilli oil, if you want a kick
Method:
Start by getting your rice on the boil as this recipe comes together really fast. This recipe serves 2 people so we would recommend adding 1 cup of rice, 2 cups of water and a pinch of salt to a small saucepan and bring to the boil gently. Keep an eye on this as we progress to the next stage.
Next, get started on your broth. Grab a small saucepan and add coconut oil, garlic, ginger and chilli flakes and gently sauté until golden and aromatic.
Now add your veg stock along with miso, peanut butter, tamari. Whisk to combine and allow to come to a gently simmer.
Whilst your broth is warming through, get started on gathering the ingredients you'd like to add to your brothy bowl. I like to use all raw ingredients to make this a super quick meal. Cube the smoked tofu, slice the red cabbage and spring onions, grate or julienne the carrot, thaw your edamame beans, and your ready to assemble.
Your rice should be ready by now, turn off the heat and clamp on a lid to allow the rice to steam for extra fluffiness.
Going back to your broth, taste and season with rice vinegar, maple, lime.
Next, add your rice to the centre of a large shallow bowl, surround it with your prepared veggies and smoked tofu.
Pour over the hot broth, making sure to cover the tofu and veg to ensure it's warmed though by the piping hot broth.
Garnish with sesame seeds, fresh coriander and chilli oil if you want that extras kick!
Tuck in and enjoy!