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Vegan Shiitake Miso Cream Rice Bowl

Enjoy my favorite shiitake mushroom recipe and vegan cream sauce!


<Serving: 4>

Vegan cream sauce

200ml Vegetable stock or Kombu kelp dashi stock

250ml Soy milk or almond milk

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

2 tsp White miso

Black pepper

Sautéed shiitake mushrooms

15 Shiitake mushrooms or 4-5 cups of sliced shiitake mushrooms

3 tbsp Olive oil

1 cup green onions, chopped

Salt and black pepper

For serving: White rice, brown rice, or multi-grain rice


1. Wipe dirt off the shiitake mushrooms with a paper towel or a cloth. Remove the bottom of the stems and slice about 1/4 inch thick. Chopped scallions.

2. Mix well in a large bowl of vegetable or kombu kelp stock, soy or almond milk, flour, miso, and black pepper. Add the cream ingredients to a pot. Heat the pot over medium heat and mix until the sauce thickens. 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. Add the cream sauce (2) into the mushrooms (3) and cook, stirring for 4-5 minutes.

5. Serve the mushroom sauce with rice and garnish with scallions.

Posted on October 29th, 2019

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