Delightful Vegan Japanese Dinner: Miso Soup & Sushi Bowl
Discover a delightful and easy-to-follow vegan Japanese dinner featuring miso soup and sushi bowls with a perfect balance of flavors, textures, and nutrition. Immerse yourself in the cinematic and sensory experience of this mouthwatering meal.
Allergens
Soy (miso paste, edamame)
Ingredients
- 1. 4 cups vegetable broth 2. 1/4 cup miso paste (white or yellow) 3. 1/2 cup firm tofu, diced 4. 2 cups shiitake mushrooms, sliced 5. 1/2 cup green onions, chopped 6. 1/2 cup bamboo shoots, thinly sliced 7. 1 pack sushi rice 8. 1 avocado, thinly sliced 9. 1 cucumber, julienned 10. 1/2 cup edamame, shelled and steamed 11. 1/2 cup carrots, julienned 12. 1/4 cup pickled red cabbage 13. 2 sheets nori, cut into strips 14. 1 tbsp sesame seeds, toasted
Instructions
- In a large pot, heat the vegetable broth over medium high heat. Add miso paste and whisk until fully dissolved. Bring to a simmer and add tofu, shiitake mushrooms, and green onions. Cook for 5 minutes, then remove from heat.
- Prepare sushi rice according to package instructions.
- Assemble the sushi bowl by placing a base of sushi rice in a serving bowl. Layer avocado slices, cucumber, edamame, carrots, and pickled red cabbage on top.
- Drizzle miso soup over the rice and toppings, garnish with nori strips and sesame seeds, then serve immediately.
Chef’s Insight
The combination of flavors and textures in this vegan Japanese dinner is both satisfying and sensory, making it perfect for any occasion.
Notes
Feel free to customize the sushi bowl with your favorite vegetables or proteins.