Miso Dip for Vegetables
This miso dip will transform steamed vegetables (or even veggie sticks) into a healthy, delicious, and irresistible side dish or snack. Made with staple Japanese ingredients and quick to prepare, it’s easy to whip up anytime.
If you’re looking for new ways to add more vegetables to your diet or make eating them more enjoyable, try making this miso dip to pair with steamed veggies. We first tried this simple yet super flavorful dish at a ryokan in Hakone, Japan. The unassuming dip added so much umami, depth and complexity to the crisp-tender vegetables.
Impressed by the dish, I searched through my favorite Japanese cookbooks when we returned home and found a recipe in the Washoku: Recipe from the Japanese Home Kitchen cookbook. This easy sauce is made mainly from miso and mirin. In this post, you’ll find my modified version of the miso dip from the book, along with instructions for steaming vegetables to serve with it.
Vegetable Choices
You can try the dip with any of your favorite steamed vegetables. Steaming is a healthy way to cook vegetables, retaining their nutrients without adding extra fat. Feel free to try the dip with veggie sticks too, like celery or carrot.
For steamed vegetables, I recommend choosing a mix that produces vibrant, coordinating colors for visual effects. My suggestions in this recipe are cauliflower, broccoli, carrots, okra, and bell peppers.
I like to steam the vegetables until they are crisp-tender. If you prefer a softer texture, that’s also fine, but avoid steaming them until they become too mushy. Keep in mind that different vegetables have varying steaming times, so add them to the steamer accordingly to ensure none are undercooked.
Make It A Meal
Here are some mains and soups you can add to the meal:
Miso Dip for Vegetables
Ingredients
For the Dip
- cooking oil
- 2/3 cup thinly sliced leek, white and green parts separated
- 6 tablespoons miso (I use white miso)
- 2 tablespoons plus 2 teaspoons mirin
- 1 1/2 teaspoons sugar
- 3-4 tablespoons water (to adjust consistency, more or less as needed)
For the Steamed Vegetables (Quantities can be adjusted to your liking)
- 1 small carrot, sliced into ¼-inch thick slices (about 2 oz/60g)
- 6 oz cauliflower, cut into bite-sized florets
- 3.5 oz broccoli, cut into bite-sized florets
- 2 oz okras, sliced in half on a sharp angle
- 5 oz bell peppers, cut into bite-sized pieces (I use a mix of red and yellow bell peppers)
Instructions
- Place a small saucepan over medium heat. Add a small amount of oil to lightly coat the bottom (1-2 teaspoons). Once the oil is hot, add the white parts of leek and sauté briefly for 20-30 seconds. Then add the green parts and continue to cook for another minute.
- Add miso, mirin and sugar. Stir everything together. Cook for about a minute or until well combined and bubbly.
- Add water and continue to stir and cook for another 2-3 minutes, until the sauce looks smooth and slightly thick. Taste and adjust to your liking. The sauce will continue to thicken slightly after removing from the heat. Transfer to a clean jar.
- Set up your steamer over boiling water. Add carrots and steam for about 3 minutes. Then add the cauliflower, broccoli, okras and steam for another 3 minutes. Finally add bell peppers and steam for 2-3 more minutes.
- Transfer steamed vegetables to a serving plate and divide miso dip into small bowls for each person. Serve right away. Leftover dip can be stored in the jar with a tight lid in the refregerator.
Notes
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
