Brothy Rice Bowl

This Brothy Rice Bowl is a warming and delicious way to eat rice like soup. I like to flavor the broth with Asian ingredients like garlic, miso, and gochujang. Top the bowl with your favorite protein like salmon or tofu.

When the cold weather comes around, something warm and comforting plus easy to make is my go-to recipe. I’ve been making this Brothy Rice Bowl on repeat, it’s filled with Asian-inspired flavors and I pack it with vegetables for a hearty spoonful every time. Usually I serve it with a piece of roasted salmon or diced and seared tofu for added protein.

The best part is it takes about 30 minutes to make. You can also customize it with your favorite veggies and proteins. I can’t wait for you to try it! 

Why You’ll Love this Recipe

• A fun recipe for a crowd. You can let everyone build their own bowl with all different toppings and ingredients. 
• Customize to your liking. Add any veggies you have leftover in the fridge or buy your favorites to add to this Brothy rice. 
• Pair with any protein. It’s versatile in so many ways or you can just keep it vegan too with lots of veggies. 

Ingredients

Broth: 

• Toasted sesame oil: Adds rich flavor to the base of the soup for sauteeing the vegetables. 
• Scallions: Infuses each bite with fresh onion flavor. 
• Garlic cloves: Adds the garlic flavor we all love. 
• Shiitake mushrooms sliced (4 ounces): Gives a richness to every bite. Make sure you remove the stems before slicing.
• Gochujang: This is a Korean fermented soybean chili paste and adds a little heat plus lots of umami. 
• Miso paste: This is a Japanese fermented soybean chili paste that is salty and also gives another layer of umami.
• Dash of coconut aminos: Similar in flavor to soy sauce. 
• Light coconut milk: Adds creaminess to the soup.
• Vegetable broth: The Brothy base, be sure to use a high quality broth. 

Salmon or Tofu:

• Coconut aminos: Seasons the fish or tofu. 
• Rice wine vinegar: Adds a little acid and a hint of sweetness.
• Miso paste: Adds richness in flavor to the salmon. 
• Honey: Gives a hint of sweetness. 
• Toasted sesame seeds: Adds some crunch.
• Splash of toasted sesame oil: Gives warmth and nuttiness to the protein. 
• Sriracha to taste: Adds spice, use as much as desired. 

Greens:

• Baby bok choy: Adds a refreshing flavor and crunch. 
• Rice:
• Brown or long grain white rice: The star ingredient of the recipe. 

To Assemble:

• Shredded carrots: Fresh sweet vegetable flavor. 
• Sliced radish: Adds more crunch and texture. 
• Scallions: Gives that delicious onion flavor we all love. 
• Cilantro: Adds brightness to every bite. 
• Lime wedge: Squeeze in right before serving to bring out all of the flavors even more.
• Chili oil: Gives nice heat and spice to every bite. 

How to Make Brothy Rice Bowl

For the Broth:

1. Heat toasted sesame oil in a pot over medium heat.
2. Add scallions and garlic. Sauté for about 5 minutes until fragrant.
3. Add mushrooms and cook for another 5 minutes until softened.
4. Stir in gochujang and miso. Cook for 2–3 minutes to deepen the flavor.
5. Add coconut milk, vegetable broth, and a splash of coconut aminos.
6. Bring to a boil, then lower heat and simmer 15–20 minutes (or longer for a richer broth)

For the Salmon or Tofu:

1. Mix coconut aminos, miso, honey, sesame oil, and Sriracha into a quick marinade/glaze.
2. Brush over salmon or tofu.
3. Cook as preferred (pan-sear, roast, or air-fry) while the broth simmers.

For the Greens:

1. Grill or pan-sear bok choy until lightly charred and tender a few min per side.

For the Rice:

1. Cook white or brown rice separately.

To Assemble:

1. Add rice to a bowl.
2. Ladle hot broth over the rice.
3. Add cooked salmon or tofu.
4. Top with shredded carrots, sliced radish, scallions, cilantro, lime wedge, and chili oil.

Expert Tips

• Cook the rice and protein separately. This way you can make sure they are cooked perfectly before adding into the broth. 
• Cut the vegetables a similar size. This will help them to simmer in the broth and cook to the correct texture all at the same time. 
• Great recipe for leftover rice. If you already have rice cooked from the day before, this is an easy way to reuse it with new flavor. 
• Make the broth in advance. You can make batches of the broth and store in the fridge for easy weeknight meal prep. 

Storage

Store the broth rice in an airtight container in the fridge for up to 1 day. It’s best to store the protein separately from the brothy rice. You can reheat on the stovetop for a few minutes until warmed through

More Easy Dinner Recipes

• Red Pepper Tomato Protein Pasta
• Herby Citrus Salmon
• White Beans and Greens with Mushrooms
• Miso Ginger Soup