Miso-Ginger Rice Bowls

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of salted water is boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Roughly chop the mushrooms. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the cucumbers into rounds. Peel the radish; quarter lengthwise, then thinly slice crosswise. In a medium bowl, combine the vinegar and sesame oil. Add the sliced cucumbers and sliced radish; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). In a separate bowl, whisk together the grated ginger, miso paste, honey (kneading the packet before opening), and 2 teaspoons of  warm water. Season with salt and pepper. 

Meanwhile, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the soy sauce and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

To the pot of cooked rice, add the dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed rice topped with the cooked mushrooms and kale, cooked eggs, and marinated cucumbers and radish (discarding any liquid).Garnish with the sesame seeds. Enjoy!