Asian grain bowl with roasted shiitakes, tofu, Brussels sprouts, and miso dressing from Dinner: Changing the Game (page 279) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jessro on February 13, 2026

    I love this dressing - have made it as a stand-alone dressing for a green salad with carrots to go with sushi

  • Delys77 on April 16, 2025

    This was most popular with my son. The dressing was nice but I feel like it is a slight mismatch with the salad and grains. I’m on the fence for this one and would consider repeating with more heat and more mushroom but less sprouts. Also id likely cut the honey and increase the miso. Lastly I didn’t love the large triangular pieces of tofu so I’d likely do a smaller domino style.

  • katiesue28 on April 07, 2025

    A bowl of goodness! While there are a lot of components to this dish, it’s all quite easy to prepare. A very satisfying meal that would be great for meal prepping.

  • bernalgirl on June 10, 2023

    I mean to make this whole recipe but I made the dressing and it’s very balanced, I’ll make it again.

  • jenburkholder on April 21, 2023

    This was good. I added some thin sliced serranos to the pickled carrots and it was probably my favorite part! REALLY needed that brightness, the rest of it was definitely on the heavier side. Would reduce the oil in the miso dressing - it was tasty, but again felt a little heavy.

  • MollyB on February 21, 2021

    Great recipe (but a lot of work). I used einkorn for the grain and oyster mushrooms instead of shiitake, and we loved it. Don't skip the pickled carrots - I thought the sweetness of the carrot pickle really enhanced the dish.

  • stockholm28 on April 21, 2019

    Excellent bowl, but there are a lot of components.

  • meduff on March 28, 2019

    I agree with clcorbi there are a lot of components to this dish so I prepped as much as I could the night before, including the dressing. Everything held up really well. While the grain bowl is good the star of this dish is the miso dressing. Without it this dish would be fine, plain, but fine. The dressing is really the star. I would use this dressing on many salads, veggies, chicken and fish. Total deliciousness.

  • Frogcake on June 24, 2017

    A really great make-ahead dish. I didn't bother pickling the carrot. I had a few left over roasted heritage carrots that I threw into the food processor with the other dressing ingredients, adding a pinch of sugar and an extra squirt of lime juice. This made a very yummy miso dressing. My husband bbq'd carrots, brown mushrooms, eggplant and red peppers, all tossed in sesame and peanut oil as directed. I also fried the tofu in advance according to the recipe. I served this family style on a giant platter, at room temperature with BBQ'd salmon fillet. Our guests raved about it!

  • clcorbi on April 15, 2017

    There are a lot of steps and ingredients to this one, but the result is really delicious, so I'd say it's worth it. For the grain base we used a mix of quinoa and white rice (which was already cooked, so we just mixed it in with the quinoa before serving). The dressing is really delicious. I had leftovers of both the miso dressing and pickled carrots, and I used them on fried egg tacos for my breakfasts the last few days, which was absolutely delicious. This would definitely be repeated.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.