Brothy Miso Rice with Mushrooms

• Steamed Rice(280 g)
• Tofu(300 g)
• Mushroom(300 g)
• Shiitake Mushroom(150 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Miso paste(3 tbsp)
• Soy sauce(1 tbsp)
• Sesame oil(1½ tbsp)
• Vegetable Broth(1.2 L)
• Spinach(120 g)
• Green Onions(3)
• Lime(1)optional
• Sesame seeds(2 tsp)optional
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, grate {Ginger}, slice {Scallions}, and cut {Tofu} into small irregular bite-size pieces. Thickly slice {Mushroom} and remove stems from {Shiitake Mushroom} before slicing.

   ~12 min

2. 2

   Heat {Sesame oil} in a large pot over medium heat. Add {Onion}, {Mushroom}, and {Shiitake Mushroom}. Cook, stirring often, until the mushrooms soften and turn lightly golden at the edges. Stir in {Garlic}, {Ginger}, and {Black pepper} for the last minute.

   ~8 min

3. 3

   Add {White rice} and stir for 1 minute to coat it in the mushroom mixture. Pour in {Vegetable Broth} and bring to a gentle boil. Reduce the heat to maintain a steady simmer.

   ~3 min

4. 4

   Stir in {Tofu} and simmer gently until the rice is tender and the broth turns slightly creamy from the starch, stirring once or twice so nothing catches on the bottom.

   ~15 min

5. 5

   Ladle a little hot broth into a bowl and whisk with {Miso paste} and {Soy sauce} until smooth. Stir the miso mixture back into the pot with {Spinach} and cook just until the spinach wilts and the broth tastes savory and rounded. Squeeze in {Lime} if using.

   ~4 min

6. 6

   Serve in bowls topped with {Scallions} and {Sesame seeds}.

   ~1 min