Recipe description
June 15, 2026
Miso Mushroom Egg Bowl
A comforting miso mushroom egg bowl for gentle gut-friendly nourishment.
High Protein
Protein Rich
86%
General Gut Health Match
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Overall
You indicated the following dietary preferences:
This recipe supports the following dietary preferences:
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We found the following allergens in the recipe ingredients: wheat, egg, tree_nut, soy, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Fermented miso adds digestive-friendly flavor and potential probiotic benefits.
- Fiber-rich vegetables and mushrooms provide plant-based variety.
- Balanced with protein from eggs and moderate carbs for steady meals.
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.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Miso
1.5
tablespoon
Shiitake
1
cup
Egg
2
piece
Rice
1
cup
Oil, sesame
1
tablespoon
Instructions
1
In a skillet, heat the olive oil over medium heat.
2
Add the mushrooms and sauté for about 5 minutes until they are tender.
3
Stir in the spinach and cook until wilted.
4
Add the miso and mix well until combined.
5
In a separate pan, fry the eggs to your liking.
6
To serve, place the vegetable mixture in a bowl and top with the fried eggs.
More Recipes For Your Gut
Nutrition
360 kcal
Calories
14 g
Protein
18 g
Carbohydrates
3 g
Fiber
2 g
Sugar
12 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
Is this dish vegan?
No, it contains eggs. To make it vegan, substitute the eggs with firm tofu or a vegan egg substitute.
Is it gluten-free?
Yes, if you use gluten-free miso and check other ingredients; some miso varieties contain gluten.
What mushrooms work best?
Cremini, shiitake, or button mushrooms are great; sauté until browned.
How should the eggs be cooked?
Add the eggs and cook to your preferred doneness—soft-poached, jammy, or lightly scrambled in the miso broth.
How can I reduce the sodium?
Use less miso or choose a lower-sodium miso; balance with extra greens and vegetables.
How long do leftovers keep?
Store in the fridge for 2–3 days; reheat gently.
Can I meal-prep this?
Yes, prepare the mushroom mixture ahead; reheat and add eggs when serving.
What about protein and fiber?
Miso and eggs provide protein; mushrooms and greens provide fiber; amounts vary by portion.
What if I can’t have miso?
Try tamari or soy sauce with a splash of rice vinegar for tang; flavor will be different.
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