Shiitake mushroom bowls with skillet of creamy miso sauce and cream napkin.

Shiitake Mushroom Bowls with Creamy Miso Sauce

Shiitake mushrooms, hearty greens, and protein-packed chickpeas are simmered in a creamy, plant-based miso sauce.
Course dinner, lunch
Cuisine vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Author Stephanie McKercher, RDN



  • 2 tablespoons grapeseed oil or oil of choice
  • ½ cup sliced red onion
  • 4 cloves garlic, chopped
  • 5 ounces sliced shiitake mushrooms (2 cups)
  • 1 pound kale, chopped, or greens of choice (6 cups)
  • 1 cup cooked chickpeas (drain and rinse if canned)
  • 3 cups plain Silk Oat Yeah Oatmilk
  • ½ teaspoon crushed red pepper (omit or reduce for a milder flavor)
  • 2 tablespoons miso paste

Optional for serving:

  • Cooked farro or grain of choice
  • Fresh basil leaves
  • Sesame seeds (black and white)


  1. Add grapeseed oil to a large, preheated skillet over medium-high heat. Stir in sliced onion and cook 5 minutes, or until translucent. Stir in garlic, shiitake mushrooms and kale, and cook 5 minutes, or until the mushrooms turn brown and the kale is wilted.
  2. Stir in chickpeas, Oatmilk, and crushed red pepper. Reduce heat to low and cook, stirring occasionally, 15 minutes, or until sauce is reduced.
  3. Turn off heat. Ladle ¼ cup of sauce liquid into a bowl. Whisk with miso paste and pour the mixture back into the skillet and stir.
  4. Serve with cooked farro (or grain of choice), fresh basil, and sesame seeds if desired.