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Charred Broccoli with Miso Vinaigrette
Miso and oil-rubbed broccoli florets and stems char under the broiler, bringing out a natural sweetness and nutty flavor. The pieces also retain an appealing crisp-tender texture. The just-cooked broccoli is tossed with a tangy, umami-packed miso dressing that complements the bittersweet char. Make sure to line the baking sheet with foil, as the miso coating makes the broccoli prone to sticking.
4
Servings
25 minutes
Ingredients
-
1½
pounds broccoli, florets cut into 1½-inch pieces, stems peeled and sliced ¼ inch thick
-
5
tablespoons white miso, divided
Reviews
May 1, 2026
Great Flavor!
The vinaigrette was simple to make. Surprisingly given how little rice vinegar is used, it was a little acidic. Initially, I used the mirin, but added 2 teaspoons of maple syrup to balance out the dressing. It was complex, not sweet, and would be delicious on any green or in an Asian salad.
April 16, 2023
Really good
We really liked this recipe. I did take care to evenly and thinly rub the miso on all of the florets, which took some time, but it was worth it. I put somewhat less oil in the vinaigrette than called for because it seemed like a lot, and I think I could reduce that further to cut down on the fat - maybe 2.5 tbsp would do. But these guys know better than me and very, very tasty overall. Just as an FYI, I used the Miso Master brand mellow white miso.
October 1, 2022
Easy and amazing, make sure you have the right miso
Great dish, two things. Easy to rub the miso into the broccoli just use your hands, you'll get a perfect coating. Second thing, definitely depends on the miso you buy. Getting a tub of thicker miso is what I use, works perfectly! However, buying bagged miso (more yellow in color), using the same equivalent will be way too salty. Annoying that the same ingredient can be so different, but I do this with broccoli all the time and love it so I don't want people to be discouraged by the other reviews
Good overall but just too strong for the miso flavor, probably because it's hard to spread the miso very evenly over the broccoli, so you get big chunks of intense miso in places. I love the miso flavor in general, but I'll play around with some better way of applying it more evenly next time. Maybe whisk the miso and the oil together, making sure the miso is a little bit smoother, and then applying to the broccoli.
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Well, awesome - sorta - but horrible together. I tasted the vinaigrette before broiling the broccoli and it is delicious. It is what you WANT the dressing to be on the pathetic salads they trot out at most Japanese restaurants. I tasted a broccoli floret when it came out of the oven and was over the moon - so good, perfect texture. Then I added some of the sauce - maybe half? Totally RUINED it (for my family at least). It just didn't work, too sharp. You should try this recipe, and I will again. I might serve it "plain" out of the or maybe a splash of soy will elevate it. The vinaigrette just overwhelmed it. Dip a bit to try before committing your whole batch! I will use the vinaigrette for something else - it was very tasty. Great technique for the broccoli.