Asian Greens drowned in Miso, Ginger and Garlic Sauce

These umami packed greens are a nourishing side for a big bowl of hot plain rice. Choose between pak choi, mizuna, tatzoi or wasabina, blanch and mix them in on the stove with a quick velvety miso sauce. Ready in no time.

Asian Greens drowned in Miso, Ginger and Garlic Sauce

Vegan, Nut-free, Gluten-Free, Plant-based

Makes 2

Total time: 10 minutes

  • 200 g mix of asian greens, washed (I used a mix of mizuna, tatsoi & wasabina)

  • 2 tsp white miso paste + 80 ml water

  • 1/4 tsp turmeric powder

  • 2 tsp white rice vinegar

  • 1 tsp potato starch

  • 2 garlic cloves

  • t tsp finely chopped ginger

  • 1 tsp vigin coconut oil

  • salt & black pepper to taste

  • toasted sesame seeds, sesame oil, roasted seeweed for garnishing


  • To wilt the greens, bring a pot with water and a pinch of salt to a boil . Add the greens and boil for no more than 1 minute. Transfer them to a bowl with ice cold water.

  • In a small bowl, combine the miso, starch, 80 ml water, rice vinegar and turmeric. Mix well until miso is dissolved. Set aside.

  • In a pan, heat 1 tsp coconut oil on medium heat. Add ginger and garlic and cook 1-2 minutes until they release the flavour. Add the miso mixture. Keep the heat on low.

  • Add the strained cooked greens and stir them carefully into the sauce. Cook for no more than 3-4 minutes. Taste and adjust with salt if needed.

  • Transfer to a plate and garnish with sesame seeds, black pepper, sesame oil and roasted seaweed.

  • Enjoy as a side right away!