These miso spring vegetables by Tony Scherber of TonzKitchen are the definition of the perfect dish for this spring and summer ahead. Tons of nutty flavor from the sesame oil + miso, touch of sweet and a hint of spice. These flavors bring this dish together so well and will make you want it every night of the week! See it made here.
Miso Spring Vegetables
By Tony Scherber
Ingredients
Spring Vegetables
- 2 bok choy, halved (from Mom’s Garden)
- 1 bunch of asparagus, trimmed (from Bean Market)
- 1 bunch of garlic chives, trimmed (from GVY Produce)
- 1 bunch of scallions, trimmed and separated (from Kisheri Farms)
- 1 cup of shiitake mushrooms, sliced (from Northwood Mushroom)
- 3 TB of garlic shallot oil (from TonzKitchen)
- Salt and Pepper
Miso Glaze
- ¼ C of white miso (Miso Master used)
- 1 TB of mirin
- 1 TB of rice wine vinegar
- 2 tsp of sesame oil
- 1 TB of soy sauce
- 1 heaping TB of chili oil (from TonzKitchen)
- 2 TB of maple syrup (from Horner’s Corner)
- 2 cloves of garlic, minced
Garnish
- Sesame seeds
- Ribboned scallions
- More hot chili oil
- More miso glaze
- Optional: Gochugaru
Instructions
1. Prep and roast spring vegetables
a. Preheat oven to 450°F.
b. Prepare and cut all your veggies, lay on a large baking sheet. Saving some of the green parts of the scallion for ribbon garnish.
i. Take your trimmed green parts and slice open to be able to lay flat.
ii. Trim each end to make them uniform and then slice length wise to get thin strips.
iii. Place the strips into a bowl of ice and water. They will curl up after a minute or two.
iv. Place on a paper towel to dry and set aside for later/garnishing.
c. Drizzle with garlic shallot oil, salt and pepper. Don’t be afraid to use your hands to make sure the entire surface area of the vegetables is covered.
d. Roast in oven for 15-20 minutes, remove from oven and brush with miso glaze, roast for additional 5-7 minutes until vegetables are tender and cooked.
2. Miso Glaze
a. In a large mixing bowl, add your white miso, mirin, rice wine vinegar, sesame oil, soy sauce, hot chili oil, maple syrup and garlic.
b. Whisk to combine, if it looks too viscous or thick, add a TB of water to thin it out.
c. You’ll use roughly 2/3 of the glaze on the vegetable, any remaining can be used as
optional drizzle/garnish.
3. Plate/Garnish
a. Place all your roasted vegetables on a large serving plate or bowl.
b. Sprinkle sesame seeds, ribboned scallions, and optional more hot chili oil, miso glaze and gochugaru.
c. Serve and enjoy!
