Miso Mushroom Poke Bowl

Name: Miso Mushroom Poke Bowl
Ingredients: 200g Long Grain Brown Rice, cooked and kept warm; 250g Edamame Beans, steamed for 5 minutes; 2tsp Miso Dashi Soup Paste; 4tbsps Poke Sauce; 9 or 10 sliced Radishes; 1tbsp Wakame Seaweed, soaked in plenty of cold water for 10 minutes; 2 Large Fresh Beetroots, peeled and chopped into thin match sticks; 1 Red Pepper, thinly sliced; 1/2 Cucumber, seeds removed and diced into small chunks; 1 Red Chilli, thinly sliced; 2 or 3 Spring Onions, sliced thinly; 1 Ripe Avocado, peeled and sliced; 100g Kale, steamed for 5 minutes until tender; 150g Bean Sprouts, steamed for 1 minute; 120g Shiitake Mushrooms; 300g Chestnut Mushrooms, cut into quarters; 2tsp Sesame Seeds, toasted; A drizzle of Cold Pressed Rapeseed Oil

somersetfoodie.com

You could easily be mistaken for thinking that a Poke bowl is a Japanese invention, but actually it's one of the national dishes of Hawaii. Slap bang in the middle of the Pacific Ocean, Hawaiian...

View full recipe on somersetfoodie.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somersetfoodie.com.

Share this recipe:

Cooking tools: