Jul 14 2026
Restaurants›Cocha›Miso Bowl Recipe

Miso Bowl Recipe

Inspired by Cocha
Time1h
Serves2

Japanese Eggplant, Shitake Mushrooms, Baby Bok Choy, Green Beans, Fried Tofu, Coconut Rice, Honey Miso Drizzle

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Ingredients

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Vegetables

Tofu

Rice

Honey Miso Drizzle

Seasoning

Method

Preparation

  1. 1

    Prepare the Tofu

    Press the firm tofu to remove excess moisture. Cut into cubes.

  2. 2

    Prepare the Vegetables

    Slice the Japanese eggplant into rounds, trim the ends of the green beans, and chop the baby bok choy into halves.

  3. 3

    Prepare the Rice

    Rinse the jasmine rice under cold water until the water runs clear.

  4. 4

    Make the Honey Miso Drizzle

    In a small bowl, mix the miso paste, honey, soy sauce, and sesame oil until well combined.

Cooking

  1. 5

    Cook the Rice

    In a saucepan, combine the rinsed jasmine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is cooked and liquid is absorbed.

  2. 6

    Fry the Tofu

    Heat olive oil in a pan over medium heat. Add the cubed tofu and fry until golden brown on all sides. Remove from pan and set aside.

  3. 7

    Sauté the Vegetables

    In the same pan, add the Japanese eggplant and sauté for 3-4 minutes. Add shiitake mushrooms and green beans, cooking for an additional 5 minutes. Finally, add the baby bok choy and sauté until wilted, around 2-3 minutes. Season with salt and black pepper.

Assembly

  1. 8

    Assemble the Miso Bowl

    In a bowl, layer the coconut rice, followed by the sautéed vegetables and fried tofu. Drizzle with the honey miso mixture before serving.

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