Miso-Glazed Carrot and Sweet Potato Stew
A comforting stew with vibrant orange vegetables glazed in savory miso, simmered in a rich broth with a hint of ginger. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 50 minutes pairs olive oil, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1-inch piece, grated ginger
- 2 medium, peeled diced 1/2-inch carrots
- 2 medium, peeled diced 1/2-inch sweet potatoes
- 3 cups vegetable broth
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 2 cups spinach
- 1 tsp sesame oil
- 1/4 cup, chopped cilantro
Instructions
- Step 1: In a large pot over medium heat, add 1/4 cup olive oil and 1 large onion (finely chopped), cooking for 3 minutes until translucent. Add 3 cloves garlic (minced) and 1-inch ginger (grated), stirring for 1 minute until fragrant.
- Step 2: Add 2 medium carrots (peeled diced 1/2-inch) and 2 medium sweet potatoes (peeled diced 1/2-inch), stirring to coat with aromatics. Cook for 2 minutes.
- Step 3: Pour in 3 cups vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes until vegetables are tender.
- Step 4: Stir in 3 tbsp white miso paste and 1 tbsp soy sauce until dissolved. Add 2 cups spinach and cook for 2 minutes until wilted. Remove from heat, stir in 1 tsp sesame oil, and garnish with 1/4 cup chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Carrot and Sweet Potato Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Carrot and Sweet Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Carrot and Sweet Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Carrot and Sweet Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Carrot and Sweet Potato Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Used half the salt and it was still plenty flavorful.
