Preheat the oven to 400°F.

Toss mushrooms and tofu together on a parchment lined baking sheet.

Whisk together 1 tablespoon sesame oil, soy sauce, mirin, 1 tablespoon rice vinegar, and ginger.

Pour sauce over mushrooms and tofu, toss to coat. 5. Roast at 400°F for about 20 minutes or until just browned and lightly crisp.

Mix carrots and bean sprouts in a bowl with 1 tablespoon sesame oil, remaining 2 tablespoons rice vinegar, scallions, and sesame seeds. Set aside.

Prepare homemade gochujang sauce: Whisk together miso and chili garlic sauce until well blended. Set aside.

Heat 1 teaspoon sesame oil in a large sauté pan over medium-high heat. Add minced garlic and cook until just fragrant. Add spinach and sauté, tossing frequently, until just wilted. Remove to a bowl and set aside.

Heat remaining 2 teaspoons sesame oil in the large sauté pan over medium-high heat. Fry eggs until whites are just set and yolks are still runny.

Assemble rice bowls: Divide warm rice among 6 bowls and top each with tofu, mushrooms, carrot bean sprout salad, wilted spinach, and fried eggs.

Serve with the homemade gochujang sauce and sriracha, if desired. 12. Serve lychee for dessert.

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD