Japanese Miso-Glazed Eggplant & Mushroom Orzo Bowl
A savory, umami-packed vegan bowl featuring miso-glazed eggplant and mushrooms over garlicky orzo, with wilted spinach and crisp cabbage.
Cuisine: Japanese
Cooking time: 30 minutes
Serves: 2
Ingredients
- 1 medium (about 12 oz) eggplant
- 8 ounces mushrooms
- 3/4 cup orzo (vegan, semolina-based)
- 2 cups, shredded cabbage
- 3 cups, loosely packed spinach
- 2 tablespoons miso paste (white or yellow)
- 3 cloves, minced garlic
- 1 1/2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons chili garlic sauce (or sriracha)
- 2 tablespoons, sliced scallion (optional)
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- 1. Cook orzo according to package directions. Drain and set aside.
- 2. While orzo cooks, cut eggplant into 1-inch cubes and slice mushrooms. Heat 2 tsp oil in a large skillet over medium-high.
- 3. Add eggplant and mushrooms to skillet. Sauté until browned and softened, 7-8 minutes. Stir occasionally.
- 4. In a bowl, whisk miso, soy sauce, rice vinegar, chili garlic sauce, and 2 tbsp water. Pour over veggies; toss to coat. Cook 2-3 minutes.
- 5. Push veggies to one side. Add garlic, shredded cabbage, and spinach. Sauté until wilted, about 2 minutes.
- 6. Add cooked orzo to skillet. Drizzle with sesame oil. Toss everything together and heat through, 2 minutes.
- 7. Serve in bowls. Garnish with sliced scallion and sesame seeds if using.
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