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Shiitake and tempeh brothy rice bowl

Lush, savory broth rice topped with tender shiitake and tempeh
Warm ginger-garlic heat, miso depth, and a bright lime snap
Comforting, spoonable, and smoky with chili oil finish

soup ⏱ 40 min 550 kcal / portion 85.0 g carbs / portion (estimated) vegan glutensesamesoy 🔗 Original source

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Shiitake and tempeh brothy rice bowl
v2 · rb0e705f985 20260727Z1751 70 g ginger 5 pieces garlic 4 pieces spring onion 200 g shiitake mushroom 1½ tbsp white miso 2 tbsp sunflower oil ½ tbsp cumin seed 200 g cooked jasmine rice 🔪 roughly chop ginger 🔪 bash and mince garlic 🔪 cut spring onions into thirds 🔪 remove shiitake stems and finely chop shiitake tops 🍳 ⏱ 30 min simmer broth with ginger garlic spring onions and shiitake stems 🌀 whisk in white miso to the hot broth 🍳 warm sunflower oil in a pan 🍳 ⏱ 2-3 min cook spring onion whites and cumin until fragrant 🍳 ⏱ 10-15 min crumble and saute tempeh and chopped shiitake until charred and caramelised 🍳 ⏱ 2-3 min stir sauce mixture then saute to coat tempeh 🔪 salsa dice avocado and mix with lime juice red chili and Thai basil 🍽 assemble bowls with rice and ladle in broth 🔪 top bowls with tempeh mince and avocado salsa 🔪 garnish bowls with lime zest and drizzle sesame oil Shiitake Tempeh Brothy Rice Bowl 🎉 200 g tempeh flaked sea salt to taste 1½ tsp chili oil 2 tbsp soy sauce 1 tsp smoked paprika 2 tbsp lime juice 3 pieces lime 1 piece avocado 1 piece red chili 10 g thai basil 1 tsp lime zest sesame oil to taste white miso tempeh, flaked sea salt ginger garlic chili oil, soy sauce, smoked paprika, lime juice lime, avocado, red chili, thai basil cooked jasmine rice lime zest, sesame oil
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Preparation steps

  1. roughly chop ginger
  2. bash and mince garlic
  3. cut spring onions into thirds
  4. remove shiitake stems and finely chop shiitake tops
  5. simmer broth 30 min with ginger garlic spring onions and shiitake stems
  6. whisk in white miso to the hot broth
  7. warm sunflower oil in a pan
  8. cook spring onion whites and cumin 2-3 min until fragrant
  9. crumble and saute tempeh and chopped shiitake 10-15 min until charred and caramelised
  10. stir sauce mixture then saute 2-3 min to coat tempeh
  11. salsa dice avocado and mix with lime juice red chili and Thai basil
  12. assemble bowls with rice and ladle in broth
  13. top bowls with tempeh mince and avocado salsa
  14. garnish bowls with lime zest and drizzle sesame oil

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