Savory porridge with mushroom bacon

White miso gives this dish its umami flavor.

“This recipe swaps out traditional rice for cauliflower rice, adding in extra fiber and vitamin C and K,” says Lisa Hayim, R.D., a New York City-based nutritionist and founder of The Well Necessities. For extra protein, she suggests topping the dish with a poached egg.

This recipe is part of our meal prep series. Click here to view the full plan.


1 cup mushroom broth
2 teaspoons white miso
2 cups cauliflower rice
½ teaspoon garlic powder


Place the broth in a medium-size pan and bring to a boil.
Reduce the heat to medium-low and add in the miso and garlic, stirring constantly.

Add in the cauliflower rice and bring the heat back up to a boil until almost all of the water has evaporated, about 10 minutes.
Toss in the mushroom bacon and cook for an additional two minutes.
Remove from heat, allow to cool, and store in an airtight container in the fridge until ready to eat.


Warm in the microwave for one minute, adding an additional 30 seconds as needed until desired temperature is achieved. Top with a poached egg if you choose.