Discover new ways to cook with miso paste with these easy and delicious recipes using miso!

Miso is one of those ingredients I always keep in my fridge. It’s salty, nutty, deeply savory, and it has a way of making even the simplest dishes taste complex. While most people think of miso soup when they think of miso paste, there’s so much more you can do with it.

In this roundup, I’ve put together my favorite miso recipes—from comforting staples like miso ramen and Japanese miso soup, to bold dishes like miso-glazed eggplant (nasu dengaku), miso beef curry, and a creamy gratin. You’ll also find quick everyday recipes like miso dressing, miso flavored roasted vegetables, and simple sides that come together in minutes.

Whether you’re looking for an easy weeknight dinner, a new way to use that tub of miso paste, or just want to explore more Japanese flavors at home, these recipes show just how versatile miso can be.

Soups

Miso Soup (Easy & Authentic)

This delicate and savory miso soup only needs 4 ingredients and comes together in minutes.

5/5 from 27 ratings

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Miso Soup with Tofu and Wakame

This is a classic tofu and wakame miso soup. The flavors are spot on – not too salty, delicate but full of umami, a little briny and nutty.

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Potato And Onion Miso Soup

Made with only 5 ingredients and packed with umami and savory notes, this comforting potato and onion miso soup can be served as part of a meal or as a healthy late night snack.

5/5 from 1 ratings

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Daikon Miso Soup

A comforting miso soup with melt-in-your-mouth daikon radish. It’s the ultimate Japanese comfort food.

5/5 from 1 ratings

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Eggplant Miso Soup

An easy miso soup recipe with melt in your mouth pieces of eggplant, fried tofu strips, crunchy green onions, and served in a delicate miso broth. 

50/5 from 1 ratings

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Maitake Mushroom Miso Soup

This miso soup uses maitake mushrooms for their earthy taste, and aburaage for their spongy texture and slight sweetness.

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Main

Spicy Miso Ramen

You’ll love the fiery kick in this spicy miso ramen! Topped with the best flavored ramen oil – and so easy to make at home from scratch.

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Miso Kimchi Ramen

Topped with bean sprouts, sweet corn, toasted garlic, and scallion oil – this kimchi ramen is proof that you can enjoy restaurant quality ramen at home. 

5/5 from 2 ratings

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Quick Miso Ramen

This is an easy miso ramen recipe that only takes 20 minutes to make from start to finish!

4.6/5 from 7 ratings

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Miso Salmon

My simple mixture of miso paste, sake and mirin tenderizes the meat to a point where it almost melts in your mouth. It’s unbelievably effective!

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Miso Salmon with Sesame Bok Choy

Another miso salmon recipe using a mixture of pure maple syrup, garlic, soy sauce, and miso paste.

Served on a bed of sauteed sesame bok choy, this is one healthy and delicious Japanese inspired meal!

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Miso Beef Curry

This is a simple and delicious Japanese beef curry with a hint of miso flavor for a nuttier and earthier taste. 

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Eggplant and Kabocha Miso Gratin

A sweet, savory and extremely satisfying recipe for eggplant and kabocha miso gratin.

5/5 from 2 ratings

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Avocado Toast with Gochugaru and Miso

This smoky avocado toast with miso recipe is simple and quick, and is packed with umami and smokiness. 

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Roasted Delicata Squash With Miso Salsa

You’re going to love the combination of sweet delicata squash, savory miso and salsa-like stuffing!

5/5 from 1 ratings

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Soba Noodle Salad with Ginger Miso Dressing

Topped with colorful ingredients like tomatoes, cucumber, and mandarin oranges, this delicious soba noodle salad only takes 15 minutes to make.

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Sides

Nasu Dengaku – Miso Glazed Eggplant

A classic Japanese dish, nasu dengaku with miso glaze is sweet and savory. Ready in just 15 minutes.

4.9/5 from 53 ratings

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Szechuan Style Nasu Dengaku (Japanese Eggplant)

This Szechuan style nasu dengaku is savory, umami and nutty, and has just enough heat to warm the palate.

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Tofu Dengaku (Tofu with Miso Glaze)

A simple tofu recipe with a sweet and umami based glazed, broiled to perfection.

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Miso Roasted Daikon

This is a simple roasted daikon recipe that enhances the natural sweetness of radish. Brushed with a mixture of miso paste, garlic, and rosemary, it is the perfect side to pair with other rustic style dishes. The texture of this roasted daikon is what makes this dish so great. Yes, the flavor is also delicious

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Corn Salad with Creamy Miso Dressing

Put a twist to those kernels with this sweet corn salad with creamy miso dressing recipe! A healthy recipe made with fat free evaporated milk instead of full fat cream which only takes 15 minutes to make from start to finish!

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Bacon Wrapped Asparagus With Honey Miso Glaze

This recipe will make your family and guests go crazy! Smoky, salty and umami bacon wrapped asparagus only take 25 minutes to prepare and make the best and tastiest party snack!

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Sauteed Eggplant with Spicy Miso Sauce

This sweet, savory and spicy sauteed eggplant recipe is a popular traditional appetizer served all over Japan.

4.9/5 from 7 ratings

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Other

Miso Dressing (Japanese-Style)

This sweet and tangy miso dressing can be served with a salad or as a seasoning for your favorite protein! Only 6 ingredients needed!

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Japanese pickled vegetables (tsukemono)

This is a recipe for traditional Japanese pickles, called tsukemono, using only one pickling ingredient – miso paste. You won’t believe how delicious these pickles are!

6

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These French style sauteed mushrooms tastes like something you would find in rural France. I love the earthy, smoky, and caramelized taste they impart. Not only are they scrumptious with a baguette, they also make a wonderful topping for noodles, stews, and rice dishes!

Why You’ll Love This Recipe

If you are a lover of mushrooms like I am, this recipe will become a regular in your meal rotation. A quick sauté in butter, olive oil, and garlic brings out their natural earthiness and gives them that classic French touch. The dish is finished with a splash of white wine and topped with fresh parsley. You’ll love this recipe because:

• It’s simple and easy to make (doesn’t require any cooking skills to ace it)
• Only 6 easy-to-find ingredients needed
• Looks and tastes rustic and wholesome
• Kid friendly and perfect for vegetarians, or vegans (without butter)

Ingredients

• Mixed mushrooms: Using different types of mushrooms is optional. This dish is just as yummy made with only button mushrooms, but I like to use a variety for their individual texture and shape. For this recipe I used a mix of button mushrooms, shiitake mushrooms, maitake mushrooms, and shimeji mushrooms.
• Butter and olive oil: You can use just butter or olive oil as well. I like to mix them because I love the taste of olive oil, and also to keep it on the healthier side. I recommend using salted butter for this recipe.
• Garlic: 2 big garlic cloves, minced, add a floral element and a little sweetness.
• White wine: Choose a dry white wine that’s not too fruity or oaky. I like to use a Sauvignon Blanc or even a sparkling wine such as Cava.
• Parsley: Flat leaf parsley is my favorite but feel free to use curly if it’s yours. The parsley imparts an element of freshness and lightens up the dish.

How To Make French Style Sauteed Mushrooms

Scroll down to the recipe card for the full recipe.

1. Heat the butter and oil together in a large skillet until the butter has melted.
2. Cook the mushrooms and garlic over medium high heat.
3. When the mushrooms are a rich brown and nicely caramelized, add the white wine and deglaze the skillet.
4. Add the parsley and season with a little salt and pepper. The dish is done!

How To Serve These Sauteed Mushrooms

The simplest way to serve these mushrooms are with a French baguette or some sourdough bread, as part of a light lunch, with a soup or a salad on the side. But as I mentioned before, they make a great flavor booster for just about any dish!

• Noodles: As a topping for spaghetti bolognese, lemon and parmesan fettuccine, even for a Japanese macaroni salad!
• Rice + other grains: With a simple egg fried rice or a farro risotto.
• Stews: With ribolitta soup, lentil stew, or to add earthiness to a pinto bean stew.
• Others: As a side to salmon en papillote, pot-au-feu, or Lyonnaise beef patties.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

French Style Sauteed Mushrooms

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These French style sauteed mushrooms are earthy, smoky, and caramelized to perfection. They tastes like something you would find in rural France.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 sides 1x
• Category: Side
• Method: Skillet
• Cuisine: French
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound mixed mushrooms such as button mushrooms, shiitake mushrooms, maitake mushrooms, and oyster mushrooms, chopped bite size
• 2 garlic cloves, minced
• 1/4 cup dry white wine such as Sauvignon Blanc
• Handful flat leaf parsley, finely chopped
• Salt and pepper, to taste

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Instructions

1. Melt the butter and oil. In a large skillet over medium high heat, add the butter and olive oil. When the butter has melted, swirl it around so it combines with the oil and coats the surface of the skillet evenly.
2. Cook the mushrooms. Add the mushrooms and garlic and saute for about 7-10 minutes, until the mushrooms are golden brown and caramelized.
3. Deglaze the skillet. Add the wine and stir well to deglaze the bottom of the skillet, scraping the golden bits if there are any.
4. Serve. Turn the heat off and add the parsley. Stir to combine and season with salt and pepper. Transfer the sauteed mushrooms to a serving plate and serve.

Notes

Storage: Save the leftovers in a storage container and refrigerate for up to 3 days. 

Nutrition

• Serving Size: 1 side
• Calories: 100
• Sugar: 2.4g
• Sodium: 14mg
• Fat: 7g
• Saturated Fat: 2.4g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 5.4g
• Fiber: 1.7g
• Protein: 4g
• Cholesterol: 7.6mg

Frequently Asked Questions

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Takana chahan is one of those recipes that proves how much flavor just a few ingredients can deliver. This Japanese fried rice is made with chopped pickled mustard greens, day-old rice, and a handful of pantry staples. It’s savory, slightly tangy and just a little spicy when made with the karashi version of takana.

This recipe has roots in Kyushu, the southern island of Japan where my mom is from. Takana is a staple ingredient there, often served alongside ramen, tucked inside onigiri, or stirred into fried rice like this. Growing up, this was one of those quick meals that appeared on our table whenever there was leftover rice in the fridge.

What is Takana Chahan?

Takana chahan (高菜チャーハン) is Japanese fried rice made with takana, a type of pickled mustard green that’s increasingly popular the further south you go in Japan. Takana has a bright, salty flavor with a slight tang from the pickling process. Some varieties also have a gentle heat (piripiri or pirikara) that adds a little kick to the dish. When stir-fried with rice, the greens infuse every bite with their savory flavor. While eggs are often added to Japanese fried rice, takana chahan is sometimes made without them, allowing the flavor of the pickled greens to take center stage.

Ingredients for Takana Chahan

Pickled takana (mustard greens). The star of the dish. Finely chopping the greens helps distribute their flavor evenly throughout the fried rice.
Sesame oil. I use this to stir fry the takana quickly before assembling the fried rice. Toasted sesame oil adds a nutty aroma that pairs well with the pickled greens.
Neutral oil. Used for stir-frying the rice at high heat. I use vegetable oil or grapeseed oil for their naturally low smoke points.
Cooked Japanese rice. Leftover rice works best for fried rice because the grains are firmer, drier and separate easily when stir-fried.
Soy sauce. Just a small amount of shoyu enhances the savory flavor without overpowering the dish with too much salt.
Green onions. Fresh and slightly sharp, they brighten up the finished fried rice.
Black pepper. A little pepper adds warmth and balances to the dish.

How To Make Takana Chahan

1. Prepare the takana. Finely chop the pickled greens and stir fry quickly in sesame oil – then set aside.
2. Stir fry the rice until the grains are separated and hot throughout. Then stir in the takana and soy sauce and mix well.
3. Serve hot, topped with chopped green onions and ground black pepper.

What to Serve With Takana Chahan

At home, I like to serve takana chahan the way you might find it alongside small plates at an izakaya. It makes a great centerpiece for a casual meal, especially when paired with a few simple Japanese sides such as this edamame dish, and a cold glass of lemon sour.

A crisp sesame cucumber salad adds a refreshing crunch that balances the savory fried rice perfectly. A bowl of miso soup is always a comforting addition, and it turns the meal into something that feels a little more complete.

Did you try this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Takana Chahan (Mustard Green Fried Rice)

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Japanese fried rice with tangy, savory pickled mustard greens. Takana chahan is classic Kyushu comfort food that proves you can enjoy big flavors with just a few ingredients.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 4 sides 1x
• Category: Rice
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Units USM

• 3 ounces pickled takana (pickled mustard greens)
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil or grapeseed oil
• 3 cups day old cooked short grain Japanese rice
• 2 teaspoons soy sauce
• 2 green onions, finely chopped
• Ground black pepper, to taste

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Instructions

1. Slice the takana. If the takana you have is in large chunks or in full leaves, finely chop it.
2. Fry the takana. Add the toasted sesame oil to a wok or deep skillet over medium heat. When the oil is hot, swirl it around to evenly coat the surface of the wok and add the takana. Stir fry for 2 minutes. Turn the heat off and transfer the takana to a plate. Set aside.
3. Cook the rice. Using the same wok or deep skillet, add the vegetable oil and turn the heat to medium high. Swirl the oil to coat the surface of the wok and add the rice. Stir fry for 2-3 minutes, until the rice has separated and is soft.
4. Add the seasoning. Add the takana and soy sauce. Stir fry to combine all of the ingredients well.
5. Serve. Turn the heat off and transfer the fried rice to a serving bowl or plate. Season with a little ground black pepper, top with chopped green onions and serve hot.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 0.5g
• Sodium: 77mg
• Fat: 7.2g
• Saturated Fat: 3.3g
• Unsaturated Fat: 1.6g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 0.7g
• Protein: 4.2g
• Cholesterol: 0mg

Frequently Asked Questions

The post Takana Chahan (Japanese Mustard Green Fried Rice) appeared first on Pickled Plum.

Fried rice is one of the easiest and most flexible dishes you can make at home. Once you understand the technique, you can create endless variations using what you already have in your kitchen.

Fried rice is one of those dishes that never goes out of style. It’s quick, comforting, endlessly customizable, and a perfect way to turn simple ingredients into something crave-worthy. Across Japan, China, Korea, Thailand, and other parts of Asia, fried rice takes on different flavors and techniques, but the heart of the dish stays the same: cooked rice, high heat, and just the right balance of seasoning.

In this guide, I’ll show you exactly how to make great fried rice at home, share my favorite variations, and walk you through the tips I use in my own kitchen. Whether you’re craving chicken fried rice, shrimp fried rice, or a simple vegan fried rice, this guide will help you get it right every time.

What is Fried Rice?

Fried rice is a rice dish made by stir frying cooked rice with eggs, vegetables, protein, and seasonings in a wok or skillet. While it’s often thought of as a “leftover dish,” traditional fried rice is actually built around technique:

• Using dry, cooled rice
• Cooking over high heat
• Adding ingredients in stages
• Seasoning lightly and precisely

When done well, fried rice should be light, slightly chewy, and full of smoky and savory flavors.

Best Rice for Fried Rice

The foundation of good fried rice is day-old rice.

That’s because freshly made rice contains too much moisture. When it hits a hot wok, it tends to steam instead of fry. Rice that has been chilled for at least a few hours in the fridge, or preferably overnight, contains less moisture and has a firmer texture.

That being said, if you don’t have day-old rice, the next best thing is to spread fresh rice on a baking sheet and refrigerate it for 2-3 hours. This will remove some of the moisture and firm up the texture.

Recommended Rice Types

Different cuisines use different types of rice:

• Japanese fried rice: Japanese short-grain rice
• Chinese and Thai fried rice: jasmine rice
• Filipino garlic rice: medium-grain rice or jasmine rice

To learn how to cook these types of rice, please refer to my guides on how to cook jasmine rice and Japanese rice. Or, please refer to this post if you are using a rice cooker, or this post if you’d like to make rice in a slow cooker.

Essential Ingredients

Most fried rice recipes tend to have a fairly simple ingredients list. For a basic restaurant style fried rice, ingredients are typically rice (jasmine rice or Japanese short grain) and eggs, and from there you can add:

• Vegetables: Onions, leeks, carrots, green peas, snow peas, cabbage, broccoli, mushrooms, garlic, or bell peppers.
• Proteins: Roasted pork is a common add-on to Chinese fried rice while ham is in Japanese fried rice. Chicken, tofu, seafood like shrimp and squid, and vegetarian meat alternatives are all common additions as well.
• Seasoning:Soy sauce, oyster sauce, Maggi seasoning, fish sauce, powdered stock, msg, salt and pepper, are all popular choices for seasonings. Finely chopped pickled vegetables, such a pickled mustard greens (takana chahan) or zha cai (Sichuan preserved vegetables) can also be used.
• Finishers: Toppers such as chopped green onions, crispy garlic chips, toasted sesame oil, chili oil, sesame seeds, and furikake.

How to Make Fried Rice (Basic Method)

Step 1: Prep all of your ingredients first. Fried rice cooks quickly! Have all ingredients chopped and sauces nearby and ready to use before you start.
Step2: Heat your wok or skillet. Use a large skillet or wok over high heat. The skillet should be hot before adding anything to it.
Step 3: Sauté aromatics. Add the garlic, onions, or other aromatics and cook briefly until fragrant.
Step 4: Add the rice. Add the rice to the skillet and break it up using a spatula. Stir fry the rice and mix it with the aromatics until the rice is hot and fluffy.
Step 5: Season. Add the seasonings of your choice and stir fry to combine.
Step 6: Finish. Turn the heat off and transfer the fried rice to a serving bowl or plate. Sprinkle or drizzle toppings before serving.

For a collection of fried recipes, check out this post on Popular Fried Rice Recipes. Whether you’re cooking for yourself or feeding your family, these recipes are designed to be reliable, flavorful, and easy to love.

Foundation Fried Rice

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This is my basic starting recipe that I customize for different styles and ingredients.

• Author: Caroline Phelps

Ingredients

Units USM

• 2 tablespoons vegetable oil or other neutral oil
• 2 garlic cloves, minced
• 1 small leek, finely chopped
• 1 small carrot, diced
• 1/2 cup frozen peas, thawed
• 3 cups day-old jasmine rice or short grain Japanese rice
• 2 eggs, whisked
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 2 green onions, finely chopped
• Salt and pepper, to taste

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Instructions

1. Place a wok or deep skillet over high heat and let the wok warm up for 1 minute.
2. When the wok is hot, add the oil and garlic and cook for 10 seconds.
3. Add the chopped leek, carrot, and green peas and stir fry for 2 minutes. 
4. Add the rice and break it up with a spatula or rice paddle. Toss the rice until it’s warm and the grains have separated.
5. Push the rice to one side of the wok and add the eggs to the other side (the empty side).
6. Scramble them and fold them into the rice. 
7. Drizzle the soy sauce and toasted sesame oil and toss well to combine the flavors.
8. Turn the heat off and add the green onions. Season with salt and pepper and serve.

Frequently Asked Questions

The post Fried Rice Guide: How to Make Delicious Fried Rice at Home appeared first on Pickled Plum.

This fish and pineapple stir fry recipe comes together in under 30 minutes and has all the flavors of a classic Chinese-American takeout dish. It’s a quick and easy dinner that’s family-friendly and perfect for busy weeknights and beginner cooks.

If you love the sweet-and-savory dishes from your favorite neighborhood Chinese restaurant, this fish and pineapple stir fry is going to become a regular in your dinner rotation.

Tender and moist pieces of fish are stir fried with colorful veggies and seasoned with a sauce that’s the perfect balance or sweet, fruity, and salty. Best of all, it’s easy and fairly quick for busy weeknights and filling enough that it can be served as a main (with a side of rice).

If you enjoy easy Chinese-inspired dinners, you may also like this Chinese eggplant with garlic sauce recipe.

Ingredients

• Sauce: A mix of soy sauce, chicken broth, and sweet chili sauce, for a sauce that’s full of umami, earthiness, sweetness, and saltiness. 　　　　
• Onion and bell pepper: The usual suspects! Onions and bell peppers add a little sweetness, some sharpness, and a lovely crunch.
• Fish: A firm fish such as swordfish or cod, sliced into bite size pieces.
• Garlic and ginger: Garlic and ginger add fragrance and a mild floral element.
• Pineapple: The pineapple really shines here with its fruity and slightly tangy flavors.
• Green onions: Chopped green onions are added last for a pop of color and a refreshing crunch.

How To Make This Fish Stir Fry

1. Sauce. Make the sauce by combining the soy sauce, chicken broth, and sweet chili sauce, and set it aside.
2. Veggies. Stir fry the chopped onion and bell pepper in a wok or deep skillet with some oil, and add the fish once the veggies are soft but still yielding a crunch.
3. Pineapple. When the fish is almost fully cooked, add the garlic, ginger, and sauce. Toss a few times and add the pineapple.
4. Serve. Toss again to coat the pineapple with the sauce and turn the heat off. Finish with green onions and serve on a plate with rice.

Recipe Tips

• Prep first. Have the ingredients prepped and measured before you start cooking.
• Cut evenly. Similar-sized pieces cook at the same speed.
• Use high heat. Stir fries cook quickly and taste best when the wok or skillet is hot.
• Don’t overcrowd the wok. Adding too many ingredients lowers the temperature of the wok and makes stir frying more difficult. If your pan is small, cook in batches.

Variations

This recipe can be easily customize to your own liking. Whether you would like to change the protein or vegetables, this stir fry will be delicious no matter what.

• Instead of onion and bell pepper: Snow peas, baby corn, mushrooms, broccoli, cabbage, or bok choy.
• Instead of fish: Chicken, pork, beef, shrimp, squid, tofu, seitan, or soy curls or fillets.
• To turn up the heat: Add a pinch of red pepper flakes, a squirt of sriracha sauce, a drizzle of chili oil, or a small spoonful of spicy chili crisp.

What To Serve With Fish And Pineapple Stir Fry

Any type of rice such as short grain white rice, brown rice, jasmine rice, even a simple fried rice, can be served with this stir fry.

Other sides that pair well with this dish:

• A refreshing cucumber salad make the fruity flavors of the stir fry shine.
• A side of bok choy with garlic and oyster sauce or Chinese green beans with garlic sauce.
• A plate of chow mein noodles instead of a bowl of rice.
• Some Szechuan shredded potatoes with vinegar and chili for something a little different.

For a complete takeout-style dinner, serve with vegetable egg rolls, egg drop soup, or wonton soup on the side. For more simple weeknight meals, browse my collection of recipes that take 30 minutes or less, or this collection of delicious Chinese stir fries.

Did you like this fish stir fry? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Fish & Pineapple Stir Fry

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An easy Chinese-style stir fry made with tender fish, fresh pineapple, and a tasty sweet and savory sauce. A quick family-friendly dinner ready in under 30 minutes.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main
• Method: Stir frying
• Cuisine: Chinese
• Diet: Low Calorie

Ingredients

Units USM

• 2 tablespoons soy sauce
• 2 tablespoons low sodium chicken broth or vegetable broth
• 1 teaspoon sweet chili sauce or sriracha sauce
• 1 1/2 tablespoon neutral oil such as vegetable oil or grapeseed oil
• 1 small onion, sliced in half and chopped into half moons
• 1 bell pepper, cored, seeded, and chopped
• 10 ounces boneless and skinless firm fish such a swordfish, cod, or arctic char, sliced into bite size pieces
• 2 garlic cloves, minced
• 1 thumb size ginger, peeled and sliced into thins strips
• 1 cup fresh pineapple or canned chopped pineapple (if canned, drained)
• 2 green onions, chopped

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Instructions

1. Make the sauce. Mix the soy sauce, broth, and sweet chili sauce in a bowl and set aside.
2. Cook the vegetables. In a wok or deep skillet over medium high heat, add the oil. When the oil is hot, add the onion and bell pepper and stir fry for 1 minute.
3. Add the fish. Add the fish and stir fry for 3-5 minutes, until the fish is mostly cooked.
4. Add the aromatics. Add the garlic and ginger and stir fry for a few seconds.
5. Add the sauce and pineapple. Add the sauce and pineapple and stir fry to combine with the other ingredients.
6. Serve. Turn the heat off and add the green onions. Toss to combine and serve with a side of white or brown rice.

Nutrition

• Serving Size: 1 serving
• Calories: 295
• Sugar: 14.2g
• Sodium: 647mg
• Fat: 11g
• Saturated Fat: 8.5g
• Unsaturated Fat: 0.4g
• Trans Fat: 0g
• Carbohydrates: 23.3g
• Fiber: 3.7g
• Protein: 28.3g
• Cholesterol: 65mg

Frequently Asked Questions

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Learn how to make daikon miso soup with just 6 ingredients! Melt-in-your-mouth daikon pieces are simmered in a savory and umami-rich miso broth, for the ultimate Japanese comfort food.

This daikon miso soup is light, earthy, and delicate – the kind of soup that feels nourishing without being heavy. It’s also invigorating if you are feeling a little low on energy or under the weather.

This is traditional Japanese home cooking, the kind of food you find served alongside a bowl of short grain rice, some tsukemono (pickles) and grilled fish. It’s easy to make, requires just a handful of ingredients, and highlights the clean, subtle flavors that make miso soup so timeless.

Daikon Miso Soup Ingredients

• Miso paste: You will need white miso paste for this recipe. Or, if you prefer miso soup on the saltier side, use awase miso, which is a mix of red and white miso.
• Dashi powder: Adding a little dashi powder is my mother’s secret to a truly delicious soup. Even if the miso paste you are using already contains dashi, using a little extra brings out even more depth of flavor.
• Water: 3 cups of water yields about 4 small bowls of miso soup. Double the recipe for larger groups or to make extra.
• Daikon: Choose a daikon that’s firm, heavy, and unblemished. For miso soup, the white end part is used because of its spicier taste, whereas the green part, which is sweeter, is used for salads.
• Wakame: Wakame is added just before serving the soup to add a mineral element. Since wakame continues to grow and get slimy as it soaks liquid, it’s best to add it at the very last minute.
• Ichimi togarashi: Ichimi togarashi is ground red chili peppers that are often sprinkled into to soups to add a little heat. Optional but great for those who enjoy spicy foods.

New to Japanese food? Learn about these 14 essential Japanese ingredients for easy home cook meals.

How To Make Daikon Miso Soup

Scroll down to the recipe page for the full recipe.

1. Prep the daikon. Peel the white outer part and slice the daikon into half moons.
2. Make the soup. Bring the dashi powder and water to a boil and add the daikon. Simmer for about 15 minutes, until the daikon is tender. Turn the heat off and stir in the miso paste.
3. Add the wakame and serve. Add the wakame seaweed and let it sit for about 1 minute to rehydrate. Serve hot, with a light sprinkle of ichimi if you like a touch of heat.

Why White Miso Paste Works Best

Both my mother and I like to use white miso paste over other types of miso paste when making miso soups, because of its delicate qualities. It’s less salty, a little nutty and sweet, and is easier to drink. It also pairs especially well with lighter types of miso soups like my mother’s amazing onion miso soup, and the classic miso soup with tofu and wakame.

As I have mentioned before, everyone has their own favorites so don’t let me stop you from using awase miso or red miso if that’s what you like! But for those who prefer soups on the milder and more delicate side, white miso paste is the way to go.

What to Serve with this Miso Soup

This soup pairs beautifully with a traditional washoku meal of steamed rice, grilled fish, and pickles. It’s also delicious with Japanese salads such as gomae (spinach sesame salad), hijiki seaweed salad, Japanese potato salad, or the popular iceberg salad with carrot ginger dressing served at most Japanese restaurant across the US and Canada.

For something more substantial, it can be a side to rice dishes such as inari sushi, onigiri (rice balls), California roll, or Japanese fried rice. Or fried dishes such as konnyaku karaage, chicken katsu, and tempura.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Daikon Miso Soup

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A comforting miso soup with melt-in-your-mouth daikon radish. It’s the ultimate Japanese comfort food.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 sides 1x
• Category: Soup
• Method: Boiling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units USM

• 3 cups water
• 1 tablespoon dashi powder
• 3 to 5 tablespoons white miso paste or awase miso paste
• 6 ounces daikon radish
• 1 teaspoon wakame seaweed
• Ichimi (ground chili peppers), optional

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Instructions

1. Peel the daikon. Using a chef’s knife, start by slicing off the leafy part if you are using a whole daikon. Cut the equivalent of 6 ounces of daikon and reserve the rest for future use. Slowly peel the daikon, lengthwise, by rotating it, until you get to the clear part. The skin can be quite thick but you should be able to see where the clear part begins.
2. Slice the daikon. Now that the daikon is peeled, slice it in half, lengthwise, and slice the halves in half, lengthwise (quarter of a moon). Slice into bite size pieces and set aside.
3. Make the miso soup. In a medium size pot over medium high heat, add the water and dashi powder. Bring to a boil.
4. Cook the daikon. Add the daikon and lower the heat. Cover and simmer for 15 minutes, or until the daikon is very tender.
5. Add the miso paste. Add the miso paste to a small strainer or a strainer small enough that it can be lowered into the pot. Turn the heat off and lower the strainer so the miso paste is covered in broth. Slowly stir the miso paste with chopsticks or a spoon, and let it fully dissolve.
6. Serve. Add the wakame seaweed, wait 1 minute, and serve the soup with ichimi.

Notes

Storage: Save the miso soup in a storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 42
• Sugar: 0g
• Sodium: 17.5mg
• Fat: 1.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 5.7g
• Fiber: 1.5g
• Protein: 2.5g
• Cholesterol: 0mg

Frequently Asked Questions

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From restaurant-style ginger dressing to nutty sesame dressing and savory garlic soy dressing, this guide explains the most popular Japanese dressings, how they’re made, and how to use them beyond salads.

This guide breaks down the most popular Japanese salad dressings, the ingredients they rely on, and how they’re traditionally used. Whether you’re new to Japanese cooking or looking to recreate restaurant-style flavors at home, this page will help you understand what makes these dressings so distinctive.

Japanese salad dressings are light, savory, and deeply flavorful, often built around a balance of umami, acidity, and subtle sweetness. This post will walk you through the different types of dressings that are most often used in Japan.

Core Ingredients Used in Japanese Dressings

Many Japanese salad dressings start with the same pantry staples, combined in different ratios:

• Soy sauce. Adds saltiness, umami,and earthiness.
• Rice vinegar. Adds tanginess, a little sweetness and fruitiness.
• Sesame oil. Adds nuttiness.
• Toasted sesame seeds. Adds nuttiness and a crunchy texture.
• Sugar or mirin. For sweetness and depth of flavor.
• Fresh ginger or garlic. To infuse some aromatics, a little heat, and a floral element.
• Miso paste. To add earthiness, umami, saltiness, and depth of flavor.

Understanding these base ingredients makes it easy to recognize patterns across different dressings and adjust them to your liking.

Popular Types of Japanese Salad Dressings

Below are the most common Japanese dressings you’ll find in home kitchens and Japanese restaurants.

Carrot Ginger Dressing

Japanese carrot ginger dressing is probably the most recognizable restaurant-style dressing in Japan and abroad. It’s bright, savory, and sweet, with a kick coming from freshly grated ginger.

Pairs well with:

• Iceberg or mixed greens
• Tomato salads
• Shredded cabbage

Grab the recipe for carrot ginger dressing here.

Sesame Dressing (Goma Dressing)

Creamy yet nutty, sesame dressing is rich without feeling heavy. It’s made with toasted sesame seeds and often includes soy sauce and sugar for balance.

Pairs well with:

• Steamed vegetables
• Spinach salads
• Cold noodle salads

Grab the recipe for sesame dressing here.

Wafu Dressing (Japanese-Style)

The basics of a wafu dressing, or Japanese-style dressing, consists of three main ingredients: soy sauce, rice vinegar, and sugar or mirin. These three ingredients combined together create the perfect balance of umami, savory and sweet.

Pairs well with:

• Leafy greens
• Grilled vegetables
• Cold tofu
• Chilled noodles
• Pot stickers (can be used instead of a dumpling sauce)

Grab the recipe for wafu dressing here.

Garlic Soy Dressing

Garlic soy dressing is bold and savory, combining soy sauce, garlic, and oil for a deeply aromatic flavor. It’s less sweet than other dressings and works well beyond salads.

Pairs well with:

• Leafy greens
• Grilled vegetables
• Cold tofu

Grab the recipe for garlic soy dressing here.

Shiso Dressing

Shiso dressing is a very popular choice of salad dressing in Japan, known for its fruity, tangy, and licorice-like taste. The fresh shiso leaves are either finely chopped or blended with the classic combination of soy sauce, rice vinegar, and sugar.

Pairs well with:

• Grilled vegetables, seafood, and meats such as beef yakitori
• Leafy greens
• Tofu
• Pasta

Grab the recipe for shiso dressing here.

Miso Based Dressings

Miso dressings range from light and tangy to rich and savory depending on the type of miso used. White miso paste is most commonly used because of its mild, sweet and earthy taste, and is the least salty. Miso is also a key ingredient in traditional Japanese cooking, including dishes like Japanese miso soup, where its depth of flavor really shines.

Pair well with:

• Hearty greens
• Roasted vegetables
• Grain bowls such as a this spicy tofu quinoa bowl

Grab the recipe for miso dressing here.

Citrus Based Dressings

Citrus dressings use fruits like yuzu, kabosu, sudachi, or shikuwasa to add sourness, fruitiness and an element of freshness. The combination of sour fruit, soy sauce, rice vinegar, dashi, and sometimes sugar, create a bright, refreshing flavor profile. These are especially popular during warmer months.

Pairs well with:

• Simple green salads
• Seaweed salads
• Cold noodles

Grab the recipe for homemade ponzu here.

Homemade vs Store-Bought Japanese Dressings

Japanese grocery stores carry many bottled dressings, especially sesame and ginger varieties. While convenient, homemade dressings allow you to:

• Control the amount of salt and sugar added
• Adjust the taste until it matches your palate
• Avoid the use of refined oils, preservatives, and artificial colors

Most Japanese dressings can be made in under 5 minutes with common Japanese pantry ingredients, making them easy and accessible.

Tips for Making Japanese Dressings at Home (and Variations)

• Start with small amounts of sugar and adjust upward until you are satisfied with the taste. I prefer my dressings to be on the savory side but others may like it better on the sweeter side.
• Use neutral oils to avoid overpowering flavors. Start with neutral oils and you can play around once you are more familiar with the ingredients. I love using high quality olive oil these days as it adds even more fruitiness and a little spice.
• Grate fresh ginger and garlic for best results. Mincing also works but can be overpowering at times. Grating is easier to mix so the flavor is spread out evenly.
• For a less salty version, swap half the soy sauce for low-sodium soy sauce.
• For a tangier taste, squeeze a little citrus like lemon or yuzu.

Most dressings keep well in the refrigerator for several days.

Frequently Asked Questions

Other Japanese Dressing Recipes You Might Like to Try

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Learn how to make comforting Khao Tom in just 20 minutes! Made with easy-to-find ingredients, this classic Thai rice soup feels like an elevated version of the much loved chicken and noodle soup.

I like to make myself a bowl of Khao Tom soup whenever I have day-old rice and want something other than fried rice. It’s quick, tasty, and hits the spot when I’m craving traditional Southeast Asian flavors.

Although it’s commonly eaten for breakfast in Thailand, this soup is just as good for lunch, dinner, or anytime you want an easy, nourishing meal that won’t weigh you down. It’s savory and delicate and also very versatile. While my version of Khao Tom contains fish balls, it can also be made with tofu, chicken, and other proteins.

What is Khao Tom?

Khao Tom is a traditional Thai rice soup made by simmering day-old rice in broth until the grains are soft and fragrant. It’s somewhere between a rice soup and a congee.

It’s typically flavored with garlic, fish sauce, and a touch of sugar, then topped with fresh cilantro, green onions, and white or black pepper. Protein options vary and can include fish balls, ground chicken, shrimp, or pork.

Khao Tom Ingredients

• Aromatics: The garlic and celery build the base of this soup by infusing it with mild, clean, and slightly sweet flavors. Together, they create a delicate foundation that complements the rice and broth instead of competing with them. This is why Khao Tom tastes soothing and balanced rather than intensely spiced.
• Broth: A mix of chicken broth, fish sauce, soy sauce, and sugar, gives the soup its classic Thai taste.
• Protein: Fish balls are commonly used and keep the soup on the lighter side, while ground chicken makes it more filling.
• Toppings: Coriander leaves and stems add freshness and a nice herbaceous taste, while the green onions add sharpness and a nice crunch.

How to Make Khao Tom

1. Cook the garlic and celery: Start by warming the oil in a medium pot over medium-high heat. Once it’s hot, add the garlic and celery and let them cook until fragrant. You’re not looking for color here — just enough heat to soften the celery and release the aroma of the garlic.
2. Add the ingredients for the broth: Pour in the chicken broth, followed by the fish sauce, soy sauce, and sugar. Give everything a good stir and bring the soup to a gentle boil.
3. Add the rice and let simmer: Add the cooked rice and lower the heat. Let the soup simmer for a few minutes so the rice can absorb some of the broth. The goal is a light, soupy consistency, not a thick porridge.
4. Add the protein: Once the rice has softened, add the fish balls. Keep the soup at a steady simmer until the fish balls are fully cooked.
5. Serve: Turn off the heat and ladle the soup into bowls. Finish with plenty of chopped cilantro, green onions, and a generous pinch of ground pepper right before serving.

Storage and Reheating

Fridge: Store the leftovers in an airtight container and refrigerate for up to 2 days.

Reheat: Transfer the leftover soup to a pot and reheat on low. You may need to add a splash of broth or water if the soup has thickened and is looking like congee.

Frequently Asked Questions

What To Serve With Khao Tom

Khao Tom pairs well with simple sides such as vegetable egg rolls and edamame with soy and sesame sauce. Topping the soup with some pickled vegetables add some tanginess and makes the flavors jump.

If you are looking for something more filling, I suggest making a full Thai spread and serving it with popular dishes such as Thai basil chicken, pad thai, or panang curry.

Did you like this soup? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Thai Rice Soup (Khao Tom)

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A light, comforting Thai rice soup that only takes 20 minutes to make from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Boiling
• Cuisine: Thai
• Diet: Low Calorie

Ingredients

Units USM

• 1 tablespoon vegetable oil or grapeseed oil
• 2 garlic cloves, minced
• 1 celery stalk, finely chopped
• 4 cups low sodium chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 1/2 cup day-old jasmine rice, long grain rice, or brown rice
• 10 fish balls or 1/2 cup ground chicken
• 1/2 cup coriander leaves and stems, finely chopped
• 2 green onions, finely chopped
• Ground black pepper, to taste

Tip: You can also used freshly cooked rice but day-old rice works better in keeping the soup from turning mushy.

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Instructions

1. Start with the aromatics. In a medium size pot over medium high heat, add the oil and swirl it around to coat the bottom surface. When the oil is hot, add the garlic and celery and cook for 2 minutes, until the celery has begun to soften.
2. Season the broth. Add the chicken broth, fish sauce, soy sauce, and sugar, and stir.
3. Boil the soup. Add the rice and bring the soup to a boil. Lower the heat and simmer for 5 minutes.
4. Cook the fish balls. Add the fish balls and cook for 7 minutes.
5. Garnish and serve. Turn the heat off and ladle the soup into bowls. Top with cilantro and green onions and serve with ground white pepper.

Notes

Storage: Save the leftovers in an airtight storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 468
• Sugar: 3.1g
• Sodium: 1096mg
• Fat: 18.6g
• Saturated Fat: 6.5g
• Unsaturated Fat: 0.8g
• Trans Fat: 0g
• Carbohydrates: 50.5g
• Fiber: 0.8g
• Protein: 23g
• Cholesterol: 0mg

The post Thai Rice Soup (Khao Tom) appeared first on Pickled Plum.

Learn how to make soy garlic dressing at home in 5 minutes and with just 6 ingredients! This Asian-style dressing is full of umami, savory, floral, and fruity flavors, and pairs well with not just salads – it can be used as a seasoning or dipping sauce for veggies and various proteins.

This soy garlic dressing is inspired by the classic wafu dressing, a Japanese-style vinaigrette made with soy sauce, vinegar, sugar, and oil. Compared to Asian-style sesame dressing which is nutty and creamy, wafu dressing is lighter, more savory, and can also be used as a sauce for cold noodles, roasted veggies, tofu, chicken, or seafood.

My recipe is very simple and uses everyday pantry ingredients that are easy to find. The result is a dressing layered with umami, savory, and earthy flavors, with a strong – but not overwhelming – garlic taste.

This dressing is part of a broader family of Japanese dressings—if you’d like to explore other popular styles, you can find them all in this Japanese salad dressings guide.

Dressing Ingredients

• Olive oil: For this Asian-style dressing I recommend using a drizzling olive oil, something high quality with a kick. The type of olive oil that’s very fragrant, fruity and spicy, and primarily used to finish a dish.
• Soy sauce: Japanese soy sauce is rich in umami and has a lot of depth of flavor. Classic brands like Kikkoman and Yamasa are easy to find and are my go-to brands. Do not use soy sauces from other countries as they have an entirely different flavor profile. Many Thai and Vietnamese soy sauces are saltier or sweeter, with a more straightforward taste. While they are great for cooking, they tend to be overpowering in delicate dressings.
• Rice vinegar: Plain rice vinegar is tangy and a little sweet, almost a little fuity like apple cider vinegar, which happens to be a great substitute!
• Honey: A touch of honey to sweeten the dressing and balance the saltiness.
• Garlic: Minced garlic cloves infuse the dressing with a floral and slightly spicy element.
• Salt and pepper: Adding salt and pepper is optional but does help to balance the overall taste of the dressing.

New to Japanese food? If you are new to Japanese cuisine, check out my basic Japanese pantry guide to learn about essential ingredients for seamless Japanese cooking.

How To Make Soy Garlic Dressing

Scroll down to the recipe card for the full recipe.

1. Prep the ingredients. Mince or grate the garlic and measure all of the ingredients.
2. Mix, shake, or whisk. Put everything in a dressing shaker and shake to emulsify. Or, put everything in a bowl and whisk until the dressing has emulsified.
3. Rest (optional but recommended). Let the dressing sit for 1-2 hours to allow the garlic flavor to mellow and infuse.
4. Serve. Serve this Asian-style dressing as a salad dressing or as a sauce or dipping sauce for vegetables, noodles, or your favorite protein.

Variations

How To Use This Soy Garlic Dressing

• With simple green salads and cabbage salads.
• As a sauce for cold pasta salads, chilled udon noodles or somen noodles.
• Drizzled over roasted broccoli or cold tofu.
• As a dipping sauce for dumplings, gyoza, or spring rolls.
• As a sauce or marinade for tofu, grilled chicken, or seafood.

Other Asian-style dressings and sauces you might like to try: Mentsuyu, eel sauce, miso dressing, restaurant style Japanese vinaigrette (wafu), yakisoba sauce, ponzu sauce, tonkatsu sauce.

If you like bold flavors, you may also enjoy this Japanese ginger dressing.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Soy Garlic Dressing

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Learn how to make soy garlic dressing at home in 5 minutes and with just 6 ingredients! This dressing is full of umami, savory, floral, and fruity flavors, and can be used as a salad dressing, sauce, or dipping sauce. 

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: N/A
• Total Time: 5 minutes
• Yield: 4 servings 1x
• Category: Dressing
• Method: N/A
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Units USM

• 2 garlic cloves, minced
• 2 tablespoons Japanese soy sauce such as Kikkoman or Yamasa
• 1/4 cup plain rice vinegar
• 1/4 cup olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

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Instructions

1. Make the dressing. Whisk all the ingredients in a bowl and whisk until the ingredients are combined. Or, add the ingredients to a salad dressing shaker and shake for 10-15 seconds, until the ingredients have emulsified.
2. Serve. Use immediately or let the dressing sit for 1-2 hours to allow the flavors to develop. Use on green salads, grilled or roasted vegetables, or as an easy Asian-style sauce or dipping sauce for noodles, chicken, fish, or tofu.

Notes

Storage: Refrigerate for up to 1 week, stored in a jar, storage container, or dressing shaker. 

Nutrition

• Serving Size: 1 serving
• Calories: 134
• Sugar: 1.9g
• Sodium: 217mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 0.7g
• Cholesterol: 0mg

The post Soy Garlic Dressing appeared first on Pickled Plum.

A comforting and hearty pinto bean stew full of smoky, garlicky, and savory flavors. Perfect for weeknights dinners or barbecue style spreads, this one pot dish is also vegetarian friendly.

I love the nutty taste of pinto beans. They are delicious on their own and become even more flavorful when simmered with chopped tomatoes and a sprinkle of smoked paprika. Made with simple pantry ingredients, this hearty stew proves that beans can be every bit as satisfying as meat-based dishes when treated with love and seasoned properly.

This pinto bean stew reminds me of a recipe I made for a vegetarian chili, with a very similar flavor profile – savory, earthy, smoky, and bright. This recipe takes about 50 minutes to make from start to finish.

Hearty Pinto Bean Stew Ingredients

• Pinto beans: Canned or fresh pinto beans. If you are using dried pinto beans, please rehydrate them overnight and cook them (or slow cook them following this recipe) before following the steps of this recipe.
• Diced tomatoes: Diced canned tomatoes or whole tomatoes for some fruitiness and acidity. You can use fresh tomatoes but keep in mind that the skin will peel during the cooking process and can have an unpleasant texture.
• Vegetables: An onion and a bell pepper for some sweetness and depth of flavor.
• Spices: A mix of garlic powder, smoked paprika, and bay leaves.
• Broth: I like to use vegetable broth to keep this pinto bean stew vegetarian, but feel free to use chicken broth if you prefer the taste.
• Apple cider vinegar: Adding a little apple cider vinegar brightens out the stew and helps to balance the overall taste.
• Honey: A touch of honey for a little sweetness and to bring down the acidity of the tomatoes.

How To Make Hearty Pinto Bean Stew

Scroll down to the recipe card for the full recipe.

1. Prep your cooking station. Chop all the vegetables and measure all of the ingredients. It’s much easier to follow the steps of a recipe when everything is ready to use and at your fingertips.
2. Cook the vegetables. Heat up the olive oil and cook the onion and bell pepper until they begin to soften.
3. Season and simmer. Add the seasonings and pinto beans and stir to combine. Add the tomatoes, vegetable broth, apple cider vinegar and honey, and stir. Bring the stew to a boil and lower the heat to a simmer. Cover with a lid and cook for 25 minutes.
4. Serve. Season with salt and pepper and serve the stew with bread or rice.

Serving Suggestions

This hearty pinto bean stew can be served on its own (it’s quite filling) or with a side of bread or rice. It’s also delicious as a dipping vehicle for nacho chips and crackers.

Other ways to serve this pinto bean stew:

• Topped with freshly made guacamole or shredded cheese.
• With a monte cristo sandwich or added to shrimp tacos or jackfruit bbq pulled pork sandwiches.
• With simple refreshing sides like an Italian celery salad, sesame cucumber salad, shaved carrot salad, or an avocado chopped salad.

Other delicious stews you might like to try: Spanish tomato bean stew, Japanese cream stew, comforting fish stew, kimchi stew, Japanese pinto bean stew, West African peanut stew, tori nikujaga (Japanese chicken & potato stew).

Did you like this pinto bean stew? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Hearty Pinto Bean Stew

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A comforting and hearty pinto bean stew full of smoky, garlicky, and savory flavors. 

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 1 1/2 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, cored, seeded, and finely chopped
• 2 15.5 ounces cans pinto beans
• 1/4 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 bay leaves
• 150ml vegetable broth
• 1 14.5 ounce can diced tomatoes
• 2 teaspoons apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon ground black pepper
• Salt, to taste

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Instructions

1. Cook the onion and bell pepper. In a small or medium size pot over medium high heat, add the olive oil and swirl it to coat the bottom surface. Add the onion and bell pepper and cook for 3 minutes, until the vegetables have begun to soften.
2. Add the pinto beans and seasonings. Add the pinto beans, garlic powder, smoked paprika, and bay leaves, and stir.
3. Let the stew simmer. Add the vegetable broth, canned tomatoes, apple cider vinegar, and honey. Stir and bring the mixture to a boil. Lower the heat, cover, and simmer for 25 minutes.
4. Season and serve. Add the ground black pepper and stir. Taste the stew and season with salt if needed. Serve with bread or rice.

Notes

Storage: Once the stew has cooled down to room temperature, transfer it to a storage container and refrigerate for up to 5 days.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 10.3g
• Sodium: 234mg
• Fat: 7g
• Saturated Fat: 1.1g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 22g
• Protein: 21.3

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