Recipe description
Published on: June 9, 2026
High Fiber
Plant Based
Fermented Foods
Why this recipe fits you
- Rich in fiber from whole grains, vegetables, and mushrooms.
- Includes miso (fermented) and colorful plant ingredients to support gut microbes.
- Balanced with protein, fiber, and slow carbs for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Ingredients
Miso
1.5
tablespoon
Mushroom
8
piece
Rice, brown
1
cup
Instructions
1
Cook the brown rice according to package instructions.
2
In a pan, heat the olive oil over medium heat.
3
Add sliced mushrooms and sauté until golden brown.
4
Stir in miso until well combined.
5
Add spinach and cook until wilted.
6
Serve the rice topped with the mushroom and spinach mixture.
7
Garnish with chopped green onions and sesame seeds.
Nutrition
420 kcal
Calories
15 g
Protein
52 g
Carbohydrates
11 g
Fiber
6 g
Sugar
9 g
Fat
2 g
Saturated fat
1.2 g
Salt
FAQ
What makes this Miso Mushroom Brown Rice Bowl nutritious?
It blends fiber-rich brown rice with mushrooms and miso, providing varied plant fibers (including prebiotic fiber) to support gentle digestion and gut health.
Is this recipe vegan/vegetarian?
Yes, it's plant-based. Check the miso and other ingredients if you have gluten or soy restrictions.
How can I customize with vegetables to boost polyphenols and color?
Add quick vegetables like spinach, bell peppers, broccoli, carrots, snap peas, or kale; sauté or steam briefly for a colorful mix.
Is there a gluten-free version?
Yes. Use gluten-free miso and check any sauces; brown rice and mushrooms are naturally gluten-free.
How should I store and reheat leftovers?
Store in a sealed container in the fridge for 3–4 days; reheat on the stove or in the microwave, adding a splash of water if needed.
What protein options can I add for more protein?
Add cubed tofu, tempeh, or edamame; adjust cooking times accordingly.
How salty is this dish, and how can I manage sodium?
Miso adds salt; you can use a lower-sodium miso or reduce added salt and taste as you go.
Is this dish kid-friendly or suitable for picky eaters?
Yes, it's mild and adjustable; tailor the miso amount or vegetables to suit picky palates.
Can I make this ahead for meal prep, and how long does it keep?
Yes—cook the rice in advance and store; leftovers keep 3–4 days in the fridge.
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