Miso-Infused Vegetable Stew with Rice Wine
A deeply savory Japanese-inspired stew simmered with miso paste and seasonal vegetables, finished with a bright rice wine finish. This japanese-inspired soups (vegan) ready in about 50 minutes pairs tablespoons sesame oil, large, chopped yellow onion, medium, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 tablespoons sesame oil
- 1 large, chopped yellow onion
- 2 medium, sliced carrots
- 2 stalks, sliced celery
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 2 cups vegetable broth
- 1/4 cup white miso paste
- 1 cup, chopped broccoli
- 1 cup, chopped zucchini
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon red pepper flakes
Instructions
- Step 1: Heat 2 tablespoons sesame oil in a large pot over medium. Add 1 large chopped yellow onion, 2 sliced medium carrots, and 2 sliced celery stalks; cook 5-7 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger; cook 1 minute until fragrant.
- Step 3: Add 2 cups vegetable broth, 1/4 cup white miso paste (dissolved in 2 tablespoons warm water), 1 cup chopped broccoli, 1 cup chopped zucchini, 1/4 cup rice wine vinegar, 1 tablespoon soy sauce, and 1/4 teaspoon red pepper flakes. Bring to a simmer.
- Step 4: Cover and simmer 15-20 minutes until vegetables are tender. Remove from heat and let sit 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Vegetable Stew with Rice Wine take to make?
Total time is about 50 minutes (25 min prep + 25 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 Vegetable Stew with Rice Wine?
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 tablespoons sesame oil from drying out.
Can I substitute ingredients in Miso-Infused Vegetable Stew with Rice Wine?
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 Vegetable Stew with Rice Wine 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-Infused Vegetable Stew with Rice Wine vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the depth of flavor! My family devoured it.
- ★★★★★
This stew is a comfort food dream. Made it for my kids and they loved it.
- ★★★★☆
The miso was perfect, but the vegetables took longer to cook than the recipe said.
