Japanese Mushroom & Tofu Clear Broth Rice Bowl

This soothing vegan rice bowl is built on a quick kombu and dried shiitake dashi, a naturally savory broth that needs no animal products to taste deeply umami. Fresh shiitake and delicate enoki mushrooms simmer gently in the broth alongside pillowy cubes of soft tofu, while a touch of soy sauce and mirin round out the seasoning with gentle sweetness and salt. Ladled over a mound of warm steamed short-grain rice, it becomes a comforting, restorative meal that comes together in about 30 minutes. Perfect for a light weeknight dinner, this bowl is naturally low in fat, high in plant protein from the tofu, and packed with the immune-supporting compounds found in mushrooms. A scattering of sliced scallions and a few drops of sesame oil at the end add freshness and aromatic depth. It's an ideal dish for anyone following a vegan diet who wants something warming, nourishing, and easy on the stomach, yet still deeply satisfying.

Ingredients

• 2 cupsshort-grain rice, uncooked, rinsed
• 7 cupswater, divided, for rice and broth
• 1 pieceKombu (dried kelp), about 4-inch square
• 3 piecesDried shiitake mushrooms, or substitute 1 extra cup fresh shiitake
• 1.5 cupsFresh shiitake mushrooms, stemmed and sliced
• 1 bunchEnoki mushrooms, root end trimmed, separated into small clumps
• 14 ozSoft tofu, cut into 3/4-inch cubes
• 3 tbspsoy sauce, use tamari for gluten-free
• 2 tbspMirin
• 1 tsprice vinegar, optional, for brightness
• 2 stalksscallions, thinly sliced
• 1 tsptoasted sesame oil, for finishing
• 0.5 tspsalt, to taste

Method

1. Rinse the short-grain rice in cold water until the water runs mostly clear, then combine with 3 cups water in a rice cooker or saucepan. Cook according to package directions, or bring to a boil, cover, reduce heat to low, and simmer until tender. 20:00
2. While the rice cooks, combine the remaining 4 cups water, kombu, and dried shiitake mushrooms in a large pot. Let soak for 10 minutes to soften. 10:00
3. Set the pot over medium heat and warm gently until small bubbles form around the edges, just before boiling. Remove the kombu before the broth boils to avoid bitterness. 7:00
4. Simmer the broth gently for 5 minutes to let the dried shiitake continue to infuse their flavor, then remove the rehydrated shiitake, slice thinly, and return to the pot. 5:00
5. While the broth simmers, trim and slice the fresh shiitake mushrooms and trim the root end from the enoki bunch, separating it into small clumps.
6. Add the fresh shiitake to the broth and simmer until just tender. 4:00
7. Stir in the soy sauce, mirin, rice vinegar, and salt, tasting and adjusting the seasoning as needed.
8. Gently add the soft tofu cubes and enoki mushrooms to the broth, being careful not to break up the tofu, and simmer until heated through. 3:00
9. Spoon warm steamed rice into individual serving bowls, then ladle the hot mushroom and tofu broth generously over the rice.
10. Garnish each bowl with sliced scallions and a few drops of toasted sesame oil, then serve immediately while hot.