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Updated: Apr 21, 2022




<Yield> 2 serving

<Prep time> 2 mins

<Cook time> 8 mins ( This doesn't include the time for cooking rice)


½ cup, minced (100g) onion

1 cup, minced (100g) carrot

2 shiitake mushrooms

1 tbsp olive oil

1cup (300g) cooked rice

1 ½ cup ( 300ml) water


1 tbsp salted rice malt / ¼ tsp salt

1cup ( 200ml) unsweetned soymilk

½ tsp any stock powder/ bouillon cube


1 tbsp, chopped spring onion

½ sheet, shredded nori seaweed,


1; Mince onion, carrot and shiitake mushrooms. Cook rice if you don’t have leftover rice.

2; Heat olive oil over medium heat. Add onion, carrot and shitake mushroom. Season it with salted rice malt OR salt. Cook it for 3-4 mins until it softens.

3; Add water , soup stock powder and cooked rice. Once it comes to a boil, add soymilk. When it’s warm, dissolve the miso paste. Off the heat immediately. Transfer to the bowl. Garnish some chopped spring onion along with toasted sesame seeds and nori seaweed.

<Miwa’s tips> ※Watch more on YouTube!

1; The smaller you cut the vegetables, the faster it’s cooked.

2; Adding dried unsalted wakame seaweed on step 3 is another great option.

3; Use any type of milk and rice you want!

4; I use Japanese kombu stock powder, but feel free to sub for any soup stock you have.

<Storage time>

Keep in an air-tight container in the fridge for 5 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/04/16 MIWA

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