A miso-scented mushroom soboro stir-fry, cooked until rich and savory.
This easy mushroom recipe is seasoned a little more than usual, so it blends naturally with rice and other fillings in vegan futomaki sushi.
🧺 Recipe Features
- Plant-based: Made entirely from plants, designed as a filling for vegan futomaki sushi
- Easy: Prepared as a simple mushroom stir-fry, cooked gently until fragrant
- For Sushi: Seasoned slightly more boldly to stay balanced with other sushi ingredients
🍊 Ingredients
Two types of miso are used in small amounts, along with soy sauce and mirin, to bring a balance of sweetness and umami.
- Mushrooms (shimeji, shiitake, maitake, etc. - Maitake has a strong aroma, so adjust the amount to your preference)
- Soy sauce & Mirin (can be substituted with soy sauce koji)
- White miso (Saikyo White Miso)
- Barley miso (Masuya Miso Barley Miso)
- Powdered kokuto (Okinawan black sugar; brown sugar can be used as a substitute)
- Sesame oil
- Toasted sesame seeds
👇 Full measurements in the recipe card at the bottom
🥣 Tools
- Cutting board and knife
- Frying pan
- Bowl and spoon
- Wooden spatula
📖 Instructions
- Chop
- Coarsely chop the mushrooms
- Mix the seasonings
- Combine all seasonings in advance, except for the sesame oil
- Stir-fry
- Heat the sesame oil in a frying pan
- Add the mushrooms and stir-fry gently, allowing the moisture to evaporate
- Once the mushrooms have released their moisture and softened, add the seasoning mixture and stir quickly to prevent burning
🌿 For an oil-free option:
Add a small amount of water, cover with a lid, and steam-fry instead.
- Finish
- Adjust the seasoning to taste with sugar or other seasonings
- Finish with toasted sesame seeds, and set aside for vegan futomaki sushi
🫙 Storage & Shelf Life
- Store in an airtight container in the refrigerator for up to several days
- For vegan futomaki sushi: Prepare a day ahead and keep refrigerated
📘 Kitchen Notes | Seasoning & Mushrooms
▶︎ About the Seasoning
This mushroom soboro stir-fry is prepared with futomaki sushi in mind.
On its own, the flavor may feel slightly pronounced, with the depth of miso coming forward.
Once layered with sushi rice and other vegan sushi ingredients, the seasoning softens and settles into the whole.
In a thick sushi roll, the mushrooms add depth and umami, gently supporting the sweetness of vegetables and the mild acidity of pickles.
Other fillings layered in the roll:
- Butternut Squash Kinpira
- Sweet Pickled Onions
- Vegan Kinshi Tamago (shredded egg-style topping)
- Boiled spinach
The sweetness of squash, the quiet sharpness of pickled onions, and the umami of mushrooms come together naturally inside the roll.
▶︎ About Mushroom Types and Aroma
The aroma of this soboro stir-fry varies greatly depending on the types and freshness of the mushrooms used.
Maitake, in particular, has a strong aroma.
Use just a little, or skip it if you like.
📚 FAQ
If you plan to enjoy this as a side dish rather than a futomaki filling, using one or two types of mushrooms works well.
Shiitake alone, or a combination of shiitake and shimeji, keeps the aroma balanced.
Maitake has a very strong aroma.
If you choose to use it, use a small amount, or consider using maitake on its own rather than mixing it with other mushrooms.
Yes. It works well as a rice accompaniment or a bento side dish.
Keep in mind that this recipe is seasoned slightly more firmly for use as a futomaki filling.
When serving it as a side dish, you may wish to reduce the amount of miso or add a little more sugar.
When eaten with rice or vegetables, the seasoning often feels just right.
If it still tastes too strong, reduce the miso slightly the next time you make it.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
🛷 Recipe ❶ Using Leftover Shimeji
Vegan recipes using shimeji mushrooms:
🧣 Recipe ❷ Japanese-Style Side Dishes
More vegan side dish recipes:
🐕 Recipe ❸ Futomaki Fillings
Other vegan futomaki filling recipes:
✏️ Recipe Card | Summary
Miso Mushroom Soboro Stir-Fry (Vegan Futomaki Filling)
Equipment
- Cutting board and knife
- frying pan
- Bowl and spoon
- wooden spatula
Ingredients
Mushrooms (total 120g) : Use any combination of mushrooms you like
- Shimeji mushrooms
- Shiitake mushrooms
- Maitake mushrooms (use sparingly, optional)
Seasonings
- 2 teaspoon soy sauce
- 2 teaspoon mirin
- 2 teaspoon white miso
- 1 teaspoon barley miso
- 1 teaspoon powdered kokuto（Okinawan black sugar) (or brown sugar)
- ½–1 teaspoon toasted (dark) sesame oil
Finish
- toasted sesame seeds (to taste)
Instructions
- Coarsely chop the mushrooms.Shimeji mushroomsShiitake mushroomsMaitake mushrooms
- In a small bowl, mix all seasonings except the sesame oil.2 teaspoon soy sauce2 teaspoon mirin2 teaspoon white miso1 teaspoon barley miso1 teaspoon powdered kokuto（Okinawan black sugar)
- Heat the sesame oil in a frying pan over medium heat.Oil-free option: In the next step, add a small amount of water, cover with a lid, and steam-fry instead of using oil.½–1 teaspoon toasted (dark) sesame oil
- Add the mushrooms and stir-fry gently until their moisture evaporates.
- Once softened and cooked through, add the seasoning mixture and stir quickly to prevent burning.
- Adjust the seasoning with sugar or other seasonings, if needed.
- Finish with toasted sesame seeds. Use as a filling for vegan futomaki sushi.toasted sesame seeds
Notes
- This recipe is seasoned slightly more strongly for use as a futomaki filling.
- When served as a side dish, reduce the miso or add a little more sugar to adjust the balance.
- Maitake has a strong aroma; use a small amount or omit if preferred.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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