Umami Buckwheat Bowl with Grilled Mushrooms & Spring Onion Bliss
Course: MainCuisine: Fusion CuisineDifficulty: Easy2
servings15
minutes40
minutesThis vibrant and earthy salad brings together the nutty goodness of buckwheat with the smoky depth of grilled portobello mushrooms and the delicate sweetness of spring onions. Infused with a touch of red miso for a subtle umami kick, this dish is balanced with the freshness of coriander and the gentle heat of chili. Finished with a drizzle of light soy sauce and garnished with juicy cherry tomatoes, this hearty vegan salad is perfect for a light lunch or a satisfying dinner. It’s packed with flavor, nutrients, and just the right amount of crunch—an ideal dish for those seeking a healthy and flavorful meal.
Ingredients
100g buckwheat, rinsed
400ml water
1 tbsp red miso paste
2 portobello mushrooms, peeled
50g spring onion, chopped
1 red chili
2 garlic cloves, halved
Rapeseed oil (for frying)
Ground rock salt, to taste
Ground black pepper, to taste
Handful of fresh coriander, finely chopped
2 tsp light soy sauce
4 cherry tomatoes, quartered (for garnish)
Directions
- Cook the Buckwheat:
🔹Boil the buckwheat in 400ml water.
🔹Stir in 1 tbsp red miso paste until dissolved.
🔹Reduce heat and simmer for 30 minutes. Once cooked, remove from heat and let it cool. - Grill the Vegetables:
🔹Heat rapeseed oil in a pan over medium heat.
🔹Add the portobello mushrooms and spring onions. Cook until tender and fragrant. - Fry Garlic and Chili:
🔹Move the mushrooms and onions to the side of the pan.
🔹Add garlic and chili with a little more oil, and fry until fragrant.
🔹Remove the garlic and chili from the pan once done. - Combine Ingredients:
🔹Add the cooled buckwheat to the same pan, add the chopped coriander, soy sauce and mix with the chilli and garlic oil together. season with black pepper. - Assemble the Salad:
🔹Transfer the buckwheat mixture to a serving bowl.
🔹Top with the grilled mushrooms and spring onions.
🔹Garnish with quartered cherry tomatoes and extra chopped coriander.
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