Miso-Infused Bok Choy with Sesame and Shiitake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple yet profound vegetable side featuring umami-rich miso and earthy mushrooms, requiring careful attention. This japanese-inspired vegetarian ready in about 27 minutes pairs bok choy, shiitake mushrooms, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

★ 4.6 (12 ratings) Prep: 15 min Cook: 12 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim 4 heads bok choy, separating stalks from leaves. Slice stalks into 2cm pieces. Thinly slice 150g shiitake mushrooms. Mince 2 garlic cloves and 5g fresh ginger.
  2. Step 2: Heat 10ml vegetable oil in a wok over medium-high heat. Add bok choy stalks and cook for 3 minutes until slightly softened, then add mushrooms and stir-fry for 2 more minutes.
  3. Step 3: Add minced garlic and ginger, cooking for 1 minute until fragrant. Stir in 30g white miso paste, 10ml rice vinegar, and 10ml toasted sesame oil, mixing until miso dissolves completely and the mixture becomes glossy.
  4. Step 4: Add bok choy leaves and stir-fry for 2 minutes until wilted and tender. Season with salt to taste. Transfer to a plate, sprinkle with 5g toasted sesame seeds, and serve immediately while hot.

Frequently asked questions

How long does Miso-Infused Bok Choy with Sesame and Shiitake take to make?

Total time is about 27 minutes (15 min prep + 12 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-Infused Bok Choy with Sesame and Shiitake?

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 bok choy from drying out.

Can I substitute ingredients in Miso-Infused Bok Choy with Sesame and Shiitake?

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-Infused Bok Choy with Sesame and Shiitake 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.

What goes well with Miso-Infused Bok Choy with Sesame and Shiitake?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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