It’s been a while.
Why? A combination of sickness, being out of town, and general school/dance/more school/more dance business.
But I’m back, and I couldn’t be more excited, for a number of reasons. One of which is the return of this bowl.
I still can’t tell you where it’s from, but all I can say is it’s totally fabulous and makes me excited to cook. Just thinking about all the things that I can photograph in this bowl is enough to make me want to run to the kitchen.
So what did I put in it this time? Only the easiest one-person meal of ALL time.
Throw together a 30-second miso broth. Cook down some white beans and add a splash of soy sauce for good measure. Mix up some rice, nori, sesame, and salt. Put it all in a pretty bowl.
(That’s basically it!)
This quick, comforting, Asian-fusion fall meal is vegan and gluten free, and seriously filling. The white beans are a perfect vessel for the lovely soothing miso flavors and the rice + nori combination cannot be beat!
- 1 cup cooked brown jasmine rice, warm
- ½ cup shredded nori (dried seaweed)
- 1 tsp sesame seed or canola oil
- 1 tbsp toasted sesame seeds
- 5 oz canned white beans (cannellini)
- 1 cup water
- 2 tbsp miso paste
- 1 tbsp soy sauce
- Combine the warm rice and nori with a fork, to avoid clumping.
- Add oil and sesame seeds and toss in a skillet over low heat.
- Remove from heat and set aside.
- Bring water to a rolling boil and add miso.
- Reduce heat to low and stir until the miso is fully dissolved.
- Add soy sauce and stir until well combined.
- Add white beans and cover pot, allowing to simmer for about 5-10 minutes.
- Remove from heat and serve over rice.