Miso Brothy Rice with Tofu, Mushroom & Aubergine

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Jasmine

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I’m writing this in the depths of the cold and dark of winter, so it seemed the perfect time to share something warm and comforting. For the next instalment of my plant-based January series, we’re making a brothy rice dish with tofu, aubergine and mushrooms.

INGREDIENTS

Brothy rice:

Jasmine rice

Edamame beans

Pak Choi

Miso paste

Sauce:

Soy sauce (I used tamari, coconut aminos will also work)

Rice vinegar

Maple syrup

Toppings:

Extra-firm tofu

Cornflour (for the tofu)

Mixed mushrooms

Aubergine

Chilli flakes

Toasted sesame seeds

Shallot (you can also use pre-made crispy onions)

TIPS & NOTES

There are a few different elements with this recipe, and I’ve tried a bunch of different iterations of it; the one I’m sharing here is as simple and hands off as possible. Though you can still take some shortcuts, like using pre-made crispy onions rather than making the crispy shallots as detailed below. Oven-baking the tofu is also one of the easiest ways to get the result I like.

For the mushrooms – make sure they’re dry when they go into the pan so they don’t end up rubbery and unpleasant. The reason I mix the miso in warm water and add it to the rice cooker once the broth has cooled a little is to preserve its gut benefits. You don’t have to do that; you’ll still get the same flavour, it’s just a health hack I like to use. You can use fresh or frozen edamame – I used frozen and so added them to the rice cooker at the start, whereas if you’re using fresh, you will want to add them at the end.

You can prep this ahead of time and store the two main elements separately. The rice definitely gets a bit more like a congee over time though so if that’s not your preference and you know you want to meal prep this; just cook it 1.5 parts water to 1 part rice then keep the rest of water for the miso broth and store separately.

This recipe also contains approximately 31g of protein and 11g of fibre and its low in saturated fat, so a perfect soupy option that’s still nutrient-dense.

Miso Brothy Rice with Tofu, Mushrooms & Aubergine

  • Servings: 3
  • Difficulty: Easy
  • Print

A plant/based take on warming, hearty brothy rice

No special equipment or advance prep needed


Ingredients

  • 280g of extra-firm tofu (cubed)
  • 150g of Jasmine rice (rinsed)
  • 150g of edamame beans
  • 150g of mixed mushrooms (roughly chopped / torn)
  • 1 shallot (very finely sliced into rounds)
  • 3 pak choi (chopped)
  • 1 aubergine (cut into bitesized chunks)
  • 1 tsp of cornflour
  • 10ml of rice vinegar
  • 15g of soy sauce
  • 25g of maple syrup
  • 30g of miso paste
  • 1g of toasted sesame seeds
  • A few pinches of chilli flakes
  • A few pinches of salt
  • 1 tbsp of avocado oil (or any neutral vegetable oil) + a little extra for cooking
  • White pepper to taste


Directions

  1. Preheat the oven to 200C
  2. Line a large flat baking sheet with greaseproof paper
  3. Combine the tbsp of avocado oil with the soy sauce, rice vinegar and maple syrup
  4. Set aside 1 tbsp of the sauce for the mushrooms later and then the aubergine in the sauce before spreading it evenly on half of the baking sheet
  5. Add the tofu to the sauce and sprinkle on the cornstarch (I use a small sieve to coat it evenly, you can also use your hands or a spatuala)
  6. Spread the tofu on the other half of the baking sheet
  7. Add the baking sheet to the oven for 25 mins, turning over the tofu and aubergine halfway through
  8. Add a generous drizzle of avocado oil to a small frying pan over a low-to-medium heat, add the shallot rounds so they’re flat on the pan’s surface and salt generously – allow to crisp over c. 15-20 mins, stirring occasionally to prevent burning, before spreading an a piece of kitchen towel to allow them to crisp up
  9. Add the rice to a lidded saucepan or rice cooker with 600ml of water, the pak choi, frozen edamame (if using fresh – add towardd the end of the cooking time) and a pinch of salt and white pepper – if using a saucepan, bring to the boil before reducing to a simmer, this should take c. 15 mins
  10. In a wide frying pan over a medium heat, add the mushrooms with no oil, spread over its surface as evenly as possible – allow the moisture to evaporate off for c. 10 mins before adding the reserved tbsp of the sauce
  11. Mix the miso paste into 150ml of room temperature water – add this to the rice broth once it has cooled a little
  12. Add the miso brothy rice to a dish, top with the aubergine and tofu, crispy shallots, toasted sesame seeds and a pinch of chilli flakes

Let me know if you try this miso brothy rice!

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