Vegan Shiitake Miso Cream Rice Bowl

This nourishing rice bowl is one of my favorite ways to enjoy shiitake mushrooms—a staple in my kitchen for their deep, earthy umami flavor. Paired with a creamy miso-infused sauce made from soy milk and kombu dashi, this dish is both comforting and plant-based, full of nutrients, and simple enough for a weeknight dinner.

The creamy sauce is gently thickened with flour and enriched with white miso for a savory depth that coats the mushrooms beautifully. Served over warm white, brown, or multi-grain rice, it’s a wholesome meal that feels both familiar and special.

If you love Japanese flavors and creamy textures but want something vegan and easy to digest, this rice bowl will become a favorite.

vegan shiitake miso cream rice bowl

Ingredients:

<Serves: 4>

Vegan cream sauce:

200ml vegetable stock or kombu kelp dashi

250ml soy milk or almond milk

1/4 cup (35g) all-purpose flour

2 tsp white miso

Black pepper, to taste

Sautéed shiitake mushrooms:

15 shiitake mushrooms or 4-5 cups of sliced

3 tbsp olive oil

1 cup green onions, chopped

Sea salt and black pepper, to taste

For serving: steamed white rice, brown rice, or multi-grain rice

Instructions:

1. Gently wipe the shiitake mushrooms clean with a paper towel or cloth. Trim off the stems and slice the caps into ¼-inch pieces. Chop the green onions and set aside.

   
   

2. In a bowl, whisk together the vegetable or kombu stock, soy (or almond) milk, flour, white miso, and black pepper until smooth. Pour the mixture into a saucepan and heat over medium, stirring constantly until the sauce thickens (about 4–5 minutes). Turn off the heat and set aside.

   
   

3. Heat olive oil in a large skillet over medium heat and add shiitake mushrooms. Sautéed the mushrooms for 3-4 minutes and salt and pepper. Add scallions and cook for 20-30 seconds when the mushrooms let off moisture.

   
   

4. Pour the prepared cream sauce into the skillet with the mushrooms. Stir gently and simmer for another 4–5 minutes, allowing the flavors to meld and the sauce to coat the mushrooms.

vegan shiitake miso cream rice bowl

5. Spoon the creamy mushroom mixture over bowls of freshly steamed rice and serve warm.

   
   

   Tips:

   For extra flavor, add a splash of sake or a few drops of toasted sesame oil to the mushrooms while sautéing. Try adding seasonal greens like spinach or bok choy for extra color and nutrition.

Posted on October 29th, 2019