Miso Bowl

29 Aug Miso Bowl

Serves 3 (great pre-made lunch option)
Calories per serve: 290cals
Time: 10min Meal

INGREDIENTS
1 bunch broccolini, trimmed
½ tablespoon coconut oil
1 garlic clove, thinly sliced
1/8 teaspoon dried chilli flakes (optional spice)
1 spring onion, thinly sliced
75g oyster mushrooms (optional, can substitute for another veg)
½ teaspoon soy sauce
2 eggs, whisked
220g microwave brown rice, cooked
Sesame seeds, to serve

Dressing:
½ tablespoon white miso paste (supermarket international section)
1 tablespoon mirin seasoning
¾ teaspoon fresh ginger, finely grated
½ teaspoon soy sauce
½ teaspoon sesame oil

DIRECTIONS

1. For the dressing, whisk together all of the ingredients and set aside.
2. Place broccolini in a microwave safe bowl with a splash of water and cover. Microwave on high for 2mins or until just tender. Heat ½ the coconut oil in a large frying pan over medium high heat. Add garlic, chilli and white part of spring onion. Cook, stirring, for 30seconds. Add the mushrooms and cook for another 1min. Add broccolini and soy sauce and cook for 1min. Transfer to a bowl and keep warm.
3. Heat the other half of the oil in a pan over medium heat and add eggs, swirl pan creating a thin omelette. Cook for 2 mins or until just set. Remove from heat onto plate, roll into a log shape and thinly slice.
4. Heat rice and divide among 3 containers/bowls. Top with vegetable mixture and eggs. Drizzle with dressing and sprinkle sesame seeds and remaining spring onion over it.
5. Eat immediately or store in airtight container in the fridge for up to 2 days.
6. Enjoy!