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