Thai Chili + Miso Sauce with Mixed Veggies

This recipe was inspired by Anthony Bourdain's Parts Unknown episode about Thailand.  The original recipe used shrimp paste and cooked with pork.  Instead of shrimp paste, I used Japanese white miso for a sweeter and lighter taste.  It was a little experiment I had this afternoon.  The outcome was very satisfying.  I think this recipe would go well with most winter vegetables.  Expect to see my future dishes flourished with a twist of Southeast Asian flavors.  :P

Thai Chili and Miso 

Thai Chili with Miso

Thai Chili + Miso Sauce with Mixed Veggies

Servings: 1-2 person

PreparationTime: 15 minutes

Cooking Time: 50-60 mins


1 floret broccoli

1 small zucchini, quartered 

1-2 carrots, cut into sticks

1 bunch spring onion, finely chopped

1 bunch coriander, chopped

extra-virgin olive oil

1 cup vegetable stock

Ingredients for the sauce:

2-3 tbsp white miso

1 chili

1 shallot

2 garlic cloves

3-4 cherry tomatoes

Ingredients for fragrant sprinkles: 

1 garlic, minced

1/2 cup breadcrumbs

1 handful almonds, finely chopped


1) Use the mortar and pestle or a blender to make the sauce.  Set aside. 

2) Preheat a small frying pan with a tiny bit of olive oil on medium low heat, cook garlic 1 minute, add breadcrumbs and almonds and cook until they turn golden.  Heat off and set aside.

3) Preheat oven at 200-220ºC.  

4) Place broccoli, zucchini, and carrots in a baking dish.  Season and drizzle a little olive oil.  Roast the vegetables 20 minutes.  

5) Add vegetable stock and 3-4 tbsp chili and miso sauce.  Mix well.

6) Stir occasionally to coat the vegetables with the sauce.   Roast 30-40 minutes.  

7) Transfer the vegetables to a plate.  Garnish with some fragrant sprinkles, spring onion, and coriander.  Drizzle a little more oil before serving.  

Thai Chili + Miso Sauce with Mixed Veggies

Thai Chili + Miso Sauce with Mixed Veggies