I had a tub of chickpea miso sitting in the back of my fridge for years.  I had no idea what it was or how to use it, and I definitely didn’t realize what a powerhouse food it is!  Miso helps stimulate the secretion of digestive fluids (meaning you absorb more goodness from the food you eat!), contains beneficial probiotics, and it contains all essential amino acids, making it a complete protein.  Sooooo.. let’s all eat more miso!

I started experimenting with miso recipes last week, and decided to share this ‘Mushroom Medley Miso Bowl’.  A beautiful, delicious blend of vegetables and miso sauce, this is a quick, complete meal that’s guaranteed to impress the toughest food critics.

Feel free to experiment with different vegetables and wild mushrooms… unleash your inner chef!  Comment below if you’d like to share your creation 🙂


  • 1 cup shitake mushrooms, chopped
  • 1 cup oyster mushrooms, chopped
  • 1/2 cup crimini mushrooms, chopped
  • 1 yellow onion, chopped
  • 1 bunch of broccolini
  • 2 large tomatoes
  • 2 – 3 tbsp unpasteurized chickpea miso
  • 1 can coconut milk (400 ml)
  • 1 tbsp coconut oil (for sautéing)
  • 4 cups cooked rice or quinoa


  • In a large wok, sauté onion in coconut oil over medium heat until caramelized.
  • Add broccolini.  Continue cooking until the broccolini is soft.
  • Add mushrooms, turn heat down and continue cooking until mushrooms are tender.
  • Add 1/3 cup water, coconut milk, and tomatoes.  Simmer for 5 – 10 minutes or until flavors are infused.
  • Turn off heat, then add chickpea miso (it’s important to turn off heat before adding chickpea miso to avoid killing beneficial probiotics).
  • Serve in a bowl over rice or quinoa.
Ryan Vrba