Miso Ginger Stir-Fry with Sea Vegetables



Recipe Information

Total Time: 

30 minutes



Full of delicious and nutritious vegetables, miso and arame give this stir-fry extra flavor depth.


  • 1/4 cup dry arame seaweed
  • 3 tablespoons white miso paste
  • 3/4 cup water
  • 1 tablespoon tamari
  • 1 tablespoon honey
  • 2 1/2 tablespoons fresh ginger, minced
  • 1 teaspoon Sriracha sauce or more to taste (optional)
  • 2 tablespoons sesame oil
  • 2 cups chard, stems removed, chopped
  • 1 cup onions, julienned
  • 1/2 cup carrots, sliced into half-moons (1 medium carrot)
  • 1 cup broccoli florets
  • 1/4 cup celery, sliced (approximately 1 rib)
  • 1 cup green beans, cut in 2-inch pieces
  • 1/2 cup shiitake mushrooms, sliced


  1. To make a stir-fry sauce, whisk together the miso, water, tamari,1 teaspoon of the minced ginger, Sriracha sauce (if using), and honey. Set aside.
  2. Heat the sesame oil in a large saute pan over medium-high heat. Add onion and saute until softened. Add carrots and celery, saute for 2 minutes and then add the remaining ginger and saute for 2 minutes more. Add green beans, mushrooms and broccoli and saute an additional 2 minutes.
  3. Add the miso sauce and seaweed to the pan, reduce the heat and simmer, covered, for 5 minutes. Add the chard and steam for 2 minutes.

Serving Suggestion

Served over brown rice or hearty ramen noodles, this stir-fry makes a delicious main course. Or for a warming soup, add a cup or two of vegetable broth and cubes of marinated tofu. A dash of chili oil will bring some extra heat!

Nutritional Information

Calories: 266, Fat: 9 g, Cholesterol: 0 mg, Sodium: 816 mg, Carbohydrate: 25 g, Dietary Fiber: 5 g, Protein: 6 g