Miso and Mixed Grains Bowls


Transform your veggie leftovers by adding them to an easy-to-make homemade miso soup. You can also fill out this recipe by adding diced tofu or more vegetables.

  • 4Servings


  • 1/2 cup dried shiitake mushrooms
  • 2 pieces kombu
  • 2 to 4 Tbs. miso paste
  • 1 cup cooked black or forbidden rice
  • 1 cup cooked wheat berries or spelt
  • 1 cup cooked adzuki beans
  • 1 cup grated carrots
  • 1 cup grated daikon radish or radishes
  • 1 cup thinly sliced kale leaves
  • Toasted sesame oil, for garnish, optional.


1 Bring mushrooms, kombu, and 7 cups water to a boil, then remove from heat. Cover, and let steep 15 minutes or up to 12 hours. Strain, and reserve.

2 Bring broth back to a boil in saucepan. Remove from heat, and stir in miso paste until miso blooms and small particles begin to turn pale and swirl in broth.

3 Warm rice, wheat berries, and adzuki beans in steamer or microwave.

4 Spoon 1/4 cup each of rice, wheat berries, and adzuki beans among four bowls. Ladle 1 1/2 cups broth over each serving. Top with carrots, radish, and kale, and drizzle with sesame oil, if using.

Nutrition Information

  • Calories: 226
  • Carbohydrate Content: 47 g
  • Fat Content: 1 g
  • Fiber Content: 10 g
  • Protein Content: 11 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 439 mg
  • Sugar Content: 4 g