BODY & SOUL

“THIS IS THE KIND OF BROWN RICE BOWL THAT WE FIND ACCEPTABLE… ONE OF THOSE CLASSIC VEGAN DISHES TO WHICH YOU CAN ADD A POACHED EGG”
~ BRYONY & HARRY LANCASTER, EGG OF THE UNIVERSE

YOGI MISO BOWL

Serves 4 (see opposite)

1⅔ cups (400g) brown rice, soaked, drained (see tip)
2 tbsp sushi vinegar or rice wine vinegar
1 tbsp peanut oil
1 tsp sesame oil
2 cups (150g) fresh shiitake or oyster mushrooms
4 tbsp unpasteurised white miso paste (see tip)
½ daikon, spiralised to form noodles or grated
1 small Lebanese cucumber, shaved into ribbons with a peeler, mandolin or spiraliser
2 colourful radishes (red, rainbow or black), thinly sliced on a mandolin
50g dried wakame, soaked, drained (see tip)
 1 tbsp kimchi
2 spring onions, cut into matchsticks
1 handful coriander leaves
1 tsp dried dulse flakes (see tip)
1 sheet nori, coarsely torn
1 handful snow pea shoots
1 tbsp toasted white sesame seeds
1 tbsp toasted black sesame seeds

Dressing

2 tbsp olive oil1 tsp sesame oil1 tbsp tamari2 tsp mirinJuice of ½ lime½ garlic clove, minced½ tsp minced ginger