Asian Shiitake, Kale, and Rice Bowl

I wouldn’t say this lightly but…this tastes like something my mom would make (in a really, really good way).  If you’re apprehensive about cooking home-style Asian food, this is the perfect recipe for you to start with.


Quantity Unit Name Link Alternatives
4 cups brown rice, cooked
2 tablespoon extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon sesame seeds
2 tablespoons low sodium soy sauce
½ teaspoon wasabi paste, optional
½ teaspoon red pepper flakes
1 cup shiitake mushrooms, sliced
½ (16-ounces) firm tofu (about ½ a 16-ounce package), drained and cubed
cup water
4 cups packed kale, ribs removed and chopped (about 1 bunch)


  1. Cook the rice according to package directions.
  2. While the rice is cooking, prepare the rest of the ingredients by first heating olive oil in a deep pan or wok. Add the onion and garlic and sauté for 3 minutes. Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes. Then, stir in ⅓ cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes.
  3. Portion the rice into 2-4 bowls and top with the kale mixture.

Prep Time: 45 minutes
Serving Size: 4-6 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

1 Comment
  1. Tried for the first time. Needed to substitute Spinach and Maple Syrup for Kale and Brown Sugar; did not use wasabi. My husband and I both loved it as our single entree! And he, the meat-eater, was satisfied (with two servings).

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