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Miso Dip for Vegetables
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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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Course: Side Dish
Cuisine: Japanese

Ingredients

For the Dip
  • neutral cooking oil generic cooking oil
  • 2/3 cup leek thinly sliced, white and green parts separated
  • 6 tablespoons miso paste I use white miso
  • 2 tablespoons mirin 2 teaspoons
  • 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 carrot about 2 oz/60g, small, sliced into 1/4-inch thick slices
  • 6 oz cauliflower cut into bite-sized florets
  • 3.5 oz broccoli cut into bite-sized florets
  • 2 oz okra sliced in half on a sharp angle
  • 5 oz bell pepper I use a mix of red and yellow bell peppers, cut into bite-sized pieces

Instructions

    Cup of Yum
  1. 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.
  2. Add miso, mirin and sugar. Stir everything together. Cook for about a minute or until well combined and bubbly.
  3. 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.
  4. 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.
  5. 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

  • The amount of dip is enough for 4-6 people. The amount of vegetables is enough for 2-3 people, so adjust accordingly.
  • Adjust the consistency of the dip to your liking. The ryokan where we had it in Japan served it quite thick, almost like gochuijang. At home, we prefer to make it slightly thinner.
  • With the steaming time suggested, the vegetables will have a crisp-tender texture. If you prefer a softer texture, add more time as needed.
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