Asian Grilled Vegetables with Miso is a quick and easy 20-minute vegetable side dish recipe. This vegan and gluten-free side dish is full of irresistible umami and smoky-sweet flavors. Grilled Asian vegetables recipe is customizable, loaded with nutrients and perfect for weeknight dinners
Similar to Spicy Edamame, Chinese Spicy Green Beans and Smoked Tofu, this is my go-to vegetarian side dish. I like these umami-rich tasty side dishes since they pair perfectly with grilled meats, tofu, or rice. Love making these versatile and nutritious addition within minutes.
Ingredients
Vegetables : I like mix of mushrooms and bok-choy in this preparation. You can use any of your favorite vegetables. Carrots, zucchini, bell peppers, snow-peas, broccoli, cabbage, green beans work well too. Portobello mushrooms are dense and meaty in texture. They are quite filling and moist. Bok choy is nice and crunchy Chinese cabbage with delicate flavors.
Seasoning : For bold and delightful Asian flavors, use miso paste. Miso is a fermented soybean paste. White miso paste is milder in flavor compared to red or brown paste. Tamari Sauce or soy sauce adds nice tart flavors. Shichimi Togarashi Seasoning further enhances the flavor and add a little spice kick to the grilled veggies. You can use black pepper and red chili flakes as substitute.
Other Ingredients : I use sesame oil, some sweetener like maple syrup or raw sugar to balance the flavors.
Pair these grilled vegetables with just plain jasmine or white rice. Portobello mushrooms are meaty and filling so even the meat eaters will love this recipe.
How to Make
- In a large bowl combine the miso paste, tamari or soy sauce, sweetener, sesame oil, shichimi togarashi and minced ginger and garlic. This is your Asian marinade for grilled vegetables.
- Place the grill on the burner and let it heat up. Brush the portobello mushrooms and baby bok-choy with the glaze. Place them face down on the hot grill. Grill over medium heat until you hear good sizzle and see nice grill marks. Mushrooms start to release water.
- Using the tongs, flip the veggies and brush the top part with the glaze. Let the other side cook for few more minutes.
- Turn off the heat. Remove the veggies for the grill. Brush the glaze one last time before serving. Serve warm. Enjoy !
Recipe FAQs
Chop off tough end stems of the mushrooms. You can save and freeze those stems in Ziploc bags to make homemade veggie broth later. Wash the cap under running water. Make sure there is no dirt in the outer round edge. Pat dry completely using the paper towel.
Rinse bok choy under cold water, and pat dry. Using the knife, slice the baby Bok Choy in half . If the base looks too tough, cut it off. Baby Bok Choy are smaller in size and tend to be more sweet than regular (big) Bok Choy. If you get big or regular Bok Choy, cut them into small pieces so they are easy to cook and eat.
You can typically find miso paste in the refrigerated section by the tofu in most grocery stores. If you have any Asian market like H Mart or Mitsue Market nearby, they have large variety of colorful miso paste and so does Amazon.
Togarashi spice is a common Japanese spice mix usually includes 7 ingredients. It tastes amazing. You can use togarashi to season tater tots, fries, stir fry vegetables, noodles or rice. Sprinkle it over cut fruit like papaya, melons and cantaloupe for savory taste.
More Asian Recipes
- Curry Fried Rice
- Asian Cucumber Salad
- Gochujang spiced Brussel Sprouts
- Chili Garlic Noodles
- Thai Zucchini Noodles
❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
📖 Recipe
Asian Grilled Vegetables with Miso
Equipment
Ingredients
- 6 portobello mushroom caps trimmed and cleaned
- 6 baby bok choy cleaned and halved
Seasoning
- ½ cup miso paste soy bean paste
- ½ cup tamari or liquid coconut amino, or low sodium soy sauce
- 1 Tablespoon coconut sugar or other sweetener
- 2 teaspoons sesame oil or other cooking oil
- 2 teaspoon ginger garlic paste use 1 teaspoon minced ginger and 1 teaspoon minced garlic
- 1 teaspoon Shichimi Togarashi Seasoning adjust per taste
Instructions
Make Asian marinade for grilled vegetables
- In a large bowl combine the miso paste, tamari or soy sauce, sugar, sesame oil, shichimi togarashi and minced ginger and garlic.
How to Make Asian Grilled Vegetables
- Place the grill on the burner and let it heat up. Brush the portobello mushrooms and baby bok choy with the glaze. Place them face down on the hot grill. Grill over medium heat until you hear good sizzle and see nice grill marks. Mushrooms start to release water.
- Using the tongs, flip the veggies and brush the top part with the glaze. Let the other side cook for few more minutes.
- Turn off the heat. Remove the veggies for the grill. Brush the glaze one last time before serving. Serve warm. Enjoy !
If You want to Use Air Fryer
- Preheat air fryer to 375 F. Pour the marinade over the veggies and coat them well. Place the veggies on the air fryer basket. Air Fry for 12-15 minutes until charred and crispy. Turn half way through. Remove from the tray, brush the marinade glaze before serving. Serve warm. Enjoy !
Notes
Nutrition
❤️❤️ Follow us on Pinterest , Instagram and Facebook ! We love creating delicious family favorite recipes from around the world. Come Join Us ! ❤️❤️
This recipe was originally published on November 20, 2019, It is revised and republished on January 30, 2025 with details and air fryer grilling information.
Alana
Delicious recipes! Please include me in our newsletter. Thank you.