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Sticky Miso Mushroom Egg Breakfast Rice Bowls with Sesame
Japanese-inspired breakfast bowls with glossy miso mushrooms, spinach, warm rice, jammy eggs, spring onions, and sesame.
35 min465 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
465 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 465 kcal |
| Protein | 22g |
| Carbohydrate | 52.3g |
| of which sugars | 9.4g |
| Fat | 16.5g |
| of which saturates | 4.6g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the vegetables and sauce
Thickly slice the chestnut mushrooms, finely slice the spring onions, and cut the lime into wedges. Stir the white miso paste, soy sauce, juice from half the lime, and 3 tbsp water in a small bowl until smooth. Hold back extra salt and black pepper until the final taste check.
Timer: 10 min