Mushroom Miso Cleanse Bowl

Savory, satisfying, and packed with umami — no meat required.

Why It Works

• Miso supports gut health

• Mushrooms provide minerals and depth

• Ginger and scallions keep flavors clean and bright

Chef’s Tip
Never boil miso. Stir it in at the end to preserve flavor and probiotics.

Budget Hack

• Buy miso paste once — it lasts months

• Use baby bella mushrooms instead of pricier varieties

• Skip the egg if needed — still hearty without it

Optional Toppings
Toasted sesame seeds, nori strips, soft-boiled egg, or sautéed bok choy.

Serves: 3
Cost per serving: ~$2.00

Ingredients

• 1 tbsp olive oil

• 8 oz mushrooms, sliced

• 1 clove garlic, minced

• 1 tsp grated ginger

• 3 cups vegetable broth

• 2 tbsp white miso paste

• 2 cups cooked rice

• Sliced scallions or sesame seeds (optional)

Instructions

1. Heat olive oil in a pot over medium heat.

2. Sauté mushrooms until golden, about 5 minutes.

3. Add garlic and ginger; cook 30 seconds.

4. Add broth and bring to a gentle simmer.

5. Turn off heat. Stir miso with a ladle of broth, then return to pot.

6. Serve over rice with optional toppings.

Chef’s Tip

Never boil miso — heat kills its gut-friendly benefits and dulls flavor.

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