• 1.5 cup frozen shelled edamame thawed

Optional for roasted edamame:

• Splash of tamari or soy sauce or coconut aminos (preferably low sodium)
• Dash of paprika
• Dash of garlic powder
• Drizzle of olive oil or avocado oil (optional)

For the bowl:

• 16 ounces mushrooms cleaned, trimmed, and sliced
• 3 tablespoons tamari or soy sauce or coconut aminos (preferably low sodium)
• 1.5 tablespoons date syrup or maple syrup, or agave
• 1 tablespoon water
• 2 cloves garlic minced
• 3 Calabrian chili peppers or red chili pepper, minced (optional)
• 1 green onion thinly sliced (green and white parts)

For the optional green miso sauce:

• 1 cup raw walnuts or raw cashews, or sunflower seeds
• 2 cups kale leaves or baby spinach or arugula
• 2 cups fresh basil leaves
• 1 ½ tablespoons mellow miso (white miso)
• 2 large cloves garlic
• ½ teaspoon mustard powder optional
• 2 small lemons juice
• ¾ cup water
• 1 to 2 Medjool dates pitted

For serving:

• 1 cup cooked barley or quinoa, farro, or rice
• Dash of sesame seeds for garnish