Preheat oven to 200°C (180°C fan). In a small bowl, whisk together miso paste, 1 tablespoon sesame oil, soy sauce, rice vinegar, and honey until smooth.

Arrange mushrooms on a lined baking tray in a single layer. Pour the miso glaze over and toss to coat evenly. Roast for 20-25 minutes until caramelised and tender, stirring halfway through.

Meanwhile, cook jasmine rice according to package instructions. Once cooked, fluff with a fork and stir through remaining sesame oil and sesame seeds.

Heat vegetable oil in a wok or large frying pan over high heat. Add sugar snap peas and stir-fry for 2-3 minutes until bright green and slightly charred but still crisp.

Prepare the ginger dressing by combining grated ginger, minced garlic, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil in a small jar. Shake well to combine.

To assemble bowls, divide sesame rice between 4 serving bowls. Arrange roasted mushrooms, stir-fried sugar snap peas, sliced radishes, and fresh baby spinach on top.

Drizzle with ginger dressing, scatter over spring onions and fresh coriander. Add a halved soft-boiled egg if desired, and serve immediately.