Steamed Vegetables With Miso-Ginger Dressing
If you’ve been burned by mushy steamed veggies in years past, this easy stovetop recipe is ready to wipe the slate clean. All you need is a deep pot and the belief that boiling water can transform crunchy fresh vegetables into a tender side dish (or even main!) you’ll want to eat again and again.
If you don’t have a dedicated steamer basket, you can fake it with a few inches of water and a heatproof cooling rack. The recipe below lays out a medley of vegetables that work well together, but you should feel free to swap in whatever you like best. Any winter squash will do for the kabocha, but you could trade it for sliced sweet potatoes or beets. For the radishes and carrots, try quartered turnips, diced rutabagas, parsnips, and generally any similar root vegetable. For the broccolini, broccoli or cauliflower florets make an easy stand-in—or try brussels sprouts. In summer, swap in fresh zucchini and green beans. No matter what you use, the trick is in the timing: Denser vegetables (squash, tubers) will need a head start, so you’ll steam them for about 8 minutes before introducing the more docile ingredients. If you want to add in leafy greens, like bok choy, add them last and steam for just about 3 minutes. If steaming frozen vegetables, steam one type at a time, testing at 2-3 minute intervals until just warmed through and tender.
To finish, we’ve paired the veg with a ginger-miso dressing, but you could also toss them with a fresh herb vinaigrette, dress them in a Parmesan cream sauce, or simply drizzle them with a soy sauce glaze.
Recipe information
Total Time
20 minutes
Yield
2–4 servings
Ingredients
Preparation
Step 1
Pour water into a large saucepan or small pot to come 1" up the sides, bring to a boil, and set a bamboo steamer on top. (Or if using a metal steamer basket, set inside saucepan and add water to a depth of about 1"; basket should sit above water. Bring water to a boil.) Arrange ½ small kabocha squash, sliced into ½" wedges, across bottom of steamer, cover, and cook 8 minutes. Scatter 1 bunch white globe radishes, trimmed, 1 bunch small broccolini, trimmed, and 1 bunch small young carrots, peeled, around squash. Cook vegetables until everything is fork-tender, about 5 minutes.
Step 2
Meanwhile, whisk 2 Tbsp. white miso, 3 Tbsp. fresh lemon juice, ¼ cup olive oil, 1 small garlic clove, 1 Tbsp. finely grated ginger, 2 tsp. toasted sesame oil, 1 tsp. honey, and 1 Tbsp. water in a small bowl to combine; season dressing with salt and pepper.
Step 3
Divide steamed rice between bowls, top with steamed vegetables, and spoon as much dressing over as you like.
Editor’s note: This steamed vegetables recipe was first printed in our April 2017 issue. Head this way for more of our favorite ways to cook vegetarian →
