Miso Braised Leeks

Leeks are browned in olive oil, then simmered in vegetable stock and white miso until tender, finished with lemon and toasted sesame seeds. Ready in about 20 minutes.

Why You'll Love Miso Braised Leeks

Browning the leeks first builds flavor before the stock and miso go in to simmer them tender. Lemon zest and juice cut through the richness at the end, along with a scatter of toasted sesame seeds.

Tips and Tricks

• Make sure to brown the leeks well for deep, rich flavor.
• Cover the pan tightly when simmering to steam the leeks evenly.
• Adjust lemon zest and juice to your taste for a fresh, bright finish.

Variations

Mix it up with these flavor twists.

• Try red or yellow miso for a deeper, earthier taste.
• Add a splash of soy sauce or tamari for an extra umami kick.
• Finish with toasted nori flakes or furikake instead of sesame seeds.

Substitutions

If needed, swap ingredients with these options.

• Use chicken or mushroom broth instead of veggie stock for richer flavor.
• Replace white miso with yellow or red miso, adjusting quantity to taste.
• Substitute lemon juice with rice vinegar or lime juice for a different acidity.

Best served with

• Grilled fish or chicken
• Steamed jasmine or brown rice
• Roasted root vegetables
• Simple leafy green salads

How to Store Leftovers

• Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or microwave, adding a splash of water or broth to loosen the sauce if needed.

Common Questions

Miso Braised Leeks

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Caramelized and miso-braised leeks, finished with lemon and sesame seeds, make an umami-packed side dish. Minimal ingredients and quick cook time make this a perfect easy veggie upgrade.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Japanese-inspired

Calories: 105

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 medium leeks
• ⅓ cup vegetable stock
• ⅓ cup water
• 3 tablespoon white miso paste
• 1 lemon zested and juiced
• 1 teaspoon toasted sesame seeds
• Flaky salt to taste
• Olive oil for frying
• Freshly ground black pepper to taste

Equipment

• Large sauté pan with lid
• Zester or microplane
• Whisk or spoon for stirring

Method

 

1. Trim the root and tough green parts off the leeks. Slice the white and light green parts into 1-inch rounds.
2. Heat olive oil in a large pan over medium heat. Add the sliced leeks and cook for about 5 minutes until nicely browned on one side.
3. Carefully flip the leeks and cook another 3 minutes to brown the other side.
4. Add vegetable stock to the pan and cover tightly with a lid. Simmer for 5 minutes, or until the liquid has evaporated.
5. Stir in ⅓ cup water, white miso paste, salt, and pepper. Swirl the pan to incorporate the miso and cook for another 4-5 minutes until leeks are tender and coated.
6. Plate the leeks and finish with lemon juice, lemon zest, flaky salt, black pepper, and toasted sesame seeds.

Nutrition

Calories: 105kcalCarbohydrates: 14gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2216mgPotassium: 107mgFiber: 3gSugar: 4gVitamin A: 211IUCalcium: 29mgIron: 1mg

Notes

Storage: Leftover leeks keep in an airtight container in the fridge for 3-4 days. Reheat gently in a skillet over low heat with a splash of water to loosen the miso glaze back up; the microwave works in a pinch but the stovetop keeps the leeks from going mushy.

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