This Miso Kale Power Bowl is packed with leafy kale, crunchy scallions, creamy yogurt and zesty red miso paste.
Prepare rice according to package directions.
Using a rubber spatula, fold the miso paste into the hot rice. Add hot water, if necessary, to achieve a creamy consistency. Cover and keep warm.
Meanwhile, boil or steam the eggs for 6 minutes. Yolk will be bright orange and a bit runny. Peel the eggs.
Heat the oil in a large pan. Add garlic and cook briefly. Add kale and sauté until tender, about 10 minutes.
To serve, place miso rice in a bowl and top with kale.
Cut the egg in half and place on top of the kale.
Drizzle with yogurt and sesame oil.
Sprinkle with scallions and togarashi seasoning.