Miso Brown Rice Bowl with Ferment Blue & Poached Egg

Miso Brown Rice Bowl with Ferment Blue & Poached Egg
Ferment Blue ·Bowl ·30 min ·Serves 2

Miso Brown Rice Bowl
with Ferment Blue & Poached Egg

A quiet, restorative bowl — warm miso-glazed sweet potato and mushrooms over nutty brown rice, with a soft poached egg and the unexpected brightness of Ferment Blue draped over the top. The kind of meal that makes you feel looked after.

30
Minutes
2
Servings
£5
Per Serve

Ingredients

200g brown rice
1 sweet potato, cubed
150g chestnut mushrooms
2 tbsp white miso paste
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp rice vinegar
1 garlic clove, minced
2 eggs
Spring onions, sesame seeds
Spinach or nori (optional)
4 tbsp Ferment Blue

Method

1Cook the brown rice according to the packet — usually 25 minutes. Keep warm with the lid on.
2Roast sweet potato cubes at 200°C with olive oil and salt for 20–25 minutes, until caramelised at the edges.
3Make the miso glaze: whisk miso, sesame oil, soy sauce, rice vinegar, and minced garlic with a splash of water. Toss mushrooms in half the glaze and pan-fry 4–5 minutes until golden. Toss sweet potato in the remaining glaze off the heat.
4Poach the eggs in gently simmering, lightly vinegared water for 3 minutes — whites set, yolk still runny.
5Build: rice base, glazed mushrooms and sweet potato, poached egg on top. Spoon Ferment Blue alongside — cold, never heated. Finish with spring onions, sesame seeds, and a few drops of sesame oil.

Why Ferment Blue works here

Ferment Blue is fermented white cabbage with blueberries and fresh mint — the result is fruity, floral, gently tart, and deeply savoury all at once. Placed cold over warm, earthy miso and mushroom, it lifts everything the way a good pickled element does in Japanese or Korean cooking. The colour alone transforms the bowl. Find it at thecanbo.com.

Make it vegan

Skip the egg and add roasted edamame or marinated tofu. The miso glaze works beautifully on firm tofu — cube it, coat it, pan-fry on all sides until crispy. Ferment Blue is already vegan and adds the complexity you'd otherwise lose without the egg yolk.

Want to know more about how we ferment fruit? Read what pasteurisation kills, or get in touch — we love talking fermentation.

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