Bibimbap

• 1 cup brown rice or wheat berries
• Sesame Miso Sauce (see Notes)
• 4 ounces shiitake mushrooms
• 2 large carrots
• 4 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 5 ounces baby spinach (about 8 cups, packed)
• 1 tablespoon sesame seeds
• 8 ounces firm tofu
• 4 large eggs
• 4 medium scallions
• Thai chili sauce or hot sauce of your choice
• Quick or Quicker Kimchior store-bought kimchi

1. Cook the rice or wheat berries in boiling salted water following the package directions (you should have about 3 cups).

2. Meanwhile, prepare the Sesame Miso Sauce (see Notes). Clean the shiitakes, remove and discard the stems, and slice the caps (about 1 1/3 cups). Coarsely grate the carrots, preferably using the shredding disc of a food processor (about ½ cups).

3. Preheat the oven to 300°F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the carrots, season them with salt and pepper to taste, and saute them for 2 minutes, or until they are just tender. Transfer them to a rimmed baking sheet.

4. Add another 1½ tablespoons vegetable oil to the skillet. Add the mushrooms and a pinch of salt; cook for 4 minutes, or just until tender. Add the spinach and another pinch of salt to the mushrooms and cook for 3 minutes, or just until wilted. Stir in the sesame seeds and transfer the mixture to the baking sheet with the carrots.

5. Cut the tofu into four 1/3-inch slices; cut the slices in half. Add ½ tablespoon vegetable oil to the pan; increase the heat to high. Add the tofu and cook for about 3 minutes per side, until golden brown; transfer the tofu to the baking sheet. Put the baking sheet in the oven to keep warm while you fry the eggs.

6. Add the remaining 1 tablespoon vegetable oil to the pan. Crack the eggs, one at a time, into a cup or ramekin and add quickly to 1 the pan. Fry until cooked to the desired degree of doneness. Trim and slice the scallions (about ½ cup).

7. To serve, mound ¾ cup hot rice in the center of each of 4 pasta bowls. Arrange 2 slices of the tofu on top along with 1 egg and one-quarter each of the carrots and the spinach mixture. Sprinkle the scallions over the top and drizzle with the Sesame Miso Sauce and Thai chili sauce. Top with a spoonful of kimchi, if desired.