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Vegan Miso Sesame Broccoli

Vegan Miso Sesame Broccoli

I love miso, garlic, and broccoli, so this recipe is right up my alley!

Recipe Tips

Make your starch ahead of time or start it a bit before the broccoli, so you aren’t waiting on the noodles.

You may want to add more garlic and miso.

I am vegan, but you can add a fried egg for a little extra protein and flavor kick for your ovo-lacto guests.


  • 1/2 cups water
  • 1 medium onion, halved and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 pound broccoli, floretes
  • 10 oz package udon noodles, prepared per package
  • 2 tablespoons red miso


  1. Wash, remove stems and leaves from the broccoli, and cut down to florets.
  2. Peel, half, and slice 1 medium onion.
  3. Brown onions in non-stick pan with 1 tablespoon olive oil or more if not non-stick.
  4. After onions brown, add minced garlic under medium heat.
  5. Let the minced garlic brown on medium heat.
  6. Add 1/4 cup water and 1 tablespoon red miso to pan.
  7. Stir the miso until it is evenly distributed and coats the onions.
  8. Add 1/4 cup water and broccoli.
  9. Cook broccoli on medium heat until still a bit crunchy.
  10. Add sesame oil to finished broccoli and toss to evenly distribute.
  11. Serve on udon noodles, rice, or quinoa.

Almost done!


Nearly finished

The completed dish


Served over udon noodles

A non-vegan alternative


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