Easy Veggie Stir-Fry with Miso Sauce

4.65 from 17 votes
This Veggie Stir-Fry with homemade Miso Sauce is what I describe as healthy asian comfort food, and it takes less than 20 minutes to whip together with just 10 ingredients. Big flavour and so satisfying. I'm sure this will be one of your mid-week go-to recipes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Apr 16, 2019 (Last updated Mar 15, 2024) by Hannah Sunderani

Easy Veggie Stir-Fry with Miso Sauce

This Veggie Stir-Fry with Miso Sauce is what I’d describe as healthy Asian-inspired comfort food. It’s made with nutritious mushrooms, zucchini, broccoli, chickpeas and tossed in a swoon-worthy homemade miso sauce. 

It’s a recipe I love to make mid-week when I’m short on time and need a meal that’s quick, healthy, and comforting. I truly can pull this together in less than 20 minutes and it’s so much better than takeout! Getting your veggies in has never been easier or more satisfying.

miso stir fry in a skillet with a wooden spoon

This Veggie Stir-Fry is…

  • Ready in 20 minutes or less
  • Made with 10 ingredients 
  • Meal-prep friendly 
  • Newbie Cook approved
  • Customizable 
  • Skeptic approved 
  • Umami rich
  • Wickedly delicious


Miso Paste Health Benefits 

Miso is a thick paste made from fermented soybeans and is a healthier alternative to adding table salt to your diet because it is nutrient rich and packed with probiotics.

If you have IBS like I do, these powerful probiotics and good bacteria can aid digestion and improve gut health. In turn, this can boost your immune system because a healthy gut equals a healthy body. 

If you’re looking for additional recipes made with this superfood, try my Quick and Easy Vegan Pho w/ Creamy Miso Broth, 10-Minute Miso Corn on the Cob, Crispy Pan Fried Tofu or this Quick and Easy Vegan Gravy.

all of the ingredients required to make this miso stir fry recipe separated into individual bowls

Ingredient Notes and Substitutions

  • Almond butter – Adds creaminess and healthy fats. I prefer almond butter over stronger tasting nut butters such as peanut butter because it provides a good neutral flavor base without overpowering the other flavours in the stir-fry. If needed or preferred, you can use peanut butter or tahini for an amazing nut-free option. 
  • Tamari – Adds saltiness and umami flavour. If you are not gluten intolerant, soy sauce is a fine substitute! Or, for a less salti miso sauce, try coconut aminos. 
  • White miso – I prefer white miso paste over brown or yellow miso paste here. It’s more mild and sweet in flavor. It’s the star ingredient in the miso sauce, so use the full 2 tablespoons!
  • Fresh ginger – Gives the sauce the best, bright zingy flavour notes. I highly recommend freshly grated over dried. It makes a world of difference in taste. 
  • Coconut oil – I love the hint of coconut in this veggie stir-fry, but feel free to use your favorite cooking oil here. Extra virgin olive oil, avocado oil, or even vegetable oil will all work well. 
  • Veggies – I used a combination of mushrooms, zucchini, and broccoli, but feel free to switch up the veg with your favourites. Asparagus, carrot, sweet potato or roasted eggplant are great additions. 
  • Chickpeas – Adds a boost of protein, making this stir-fry more filling and satiating. I’ve also exchanged protein-rich edamame for the chickpeas and it was delicious! 

How to Make Veggie Stir-Fry

Start by making the miso sauce. In a small bowl or jar, whisk together the almond butter, tamari, miso paste, freshly grated ginger and water. Cover and leave to the side while you prep the veggie stir-fry.

Using a deep skillet on the stovetop over medium heat, add the coconut oil. Once melted, add the chopped mushrooms, cooking until slightly softened (approximately 5 minutes). Next, add in the chopped zucchini and cook until softened (5-10 minutes). Finally, add the chopped broccoli florets and cook until bright green or al-dente (approximately 5 minutes).

Pour the miso sauce into the skillet along with chickpeas and bring to a low simmer. If needed, add additional splashes of water to thin out the sauce. Once the veggies and chickpeas are well coated, remove the skillet from the heat.

Serve veggie-stir fry into bowls over brown rice or quinoa. Enjoy!


Cook along and make this plant-based Alfredo with me on my YouTube Cooking Show (featuring Mitch, who doesn’t know how to cook. If he can do it, anyone can!).

Serving Suggestions 

When served over hearty grains, such as brown rice or quinoa, this veggie stir-fry is both filling and nourishing and can be served on its own. If you’d like to serve it with a few side dishes I’d recommend my Crunchy Asian Slaw, Vegetable Tempeh Spring Rolls, or even a simple side of The Best Crispy Oven-Baked Tofu Cubes with extra miso sauce for dipping.

Storage Instructions 

This Veggie Stir-Fry will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Store in an airtight container or freezer-safe container as needed. 

To reheat, warm through in a saucepan or zap it for a few minutes in the microwave. If reheating from frozen, it is best to allow the stir-fry to thaw for 1-2 days in the refrigerator before warming through as usual. 

miso stir fry in brown bowls served with brown rice on a white backdrop

Tips for Success 

  • Plan ahead! The 20 minutes does not account for cooking grains for serving. For easy weeknights, I recommend cooking up a big batch of brown rice or quinoa on Sunday night so you can serve dishes more quickly and easily throughout the week. (Store in an air-tight container to maintain freshness!). These grains are versatile and can be paired with several meals and cuisines. We do this all the time in my household to make the weeknight dinners faster and easier.
  • Whisk the miso paste with warm water. If you find miso paste difficult to mix smooth at times, start by mixing the miso with ⅓ cup of warm water first. Then once completely dissolved, add the remaining ⅓ cup water and remaining miso sauce ingredients. This will ensure the miso is well distributed and won’t be chunky in the veggies!


More Asian-Inspired Plant-Based Recipes You’ll Love

So there we have it – my simple, delicious and wholesome Veggie Stir-Fry Recipe that’s so comforting! I hope you love this Veggie-Stir Fry as much as we do. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Veggie Stir-Fry with Miso Sauce Recipe

4.65 from 17 votes
This Veggie Stir-Fry with homemade Miso Sauce is what I describe as healthy asian comfort food, and it takes less than 20 minutes to whip together with just 10 ingredients. Big flavour and so satisfying. I'm sure this will be one of your mid-week go-to recipes.
using the miso sauce in a stir fry with vegetables and brown rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4 people


Miso sauce:


  • 2 tbsp coconut oil
  • 8 oz cremini mushrooms (225 g)
  • 1 zucchini chopped
  • 1 small broccoli , cut into small florets
  • 1 can chickpeas (14 fl oz./400ml) strained and rinsed

Serve with

  • cooked brown rice , or quinoa for serving


  • Melt the coconut oil in a large deep skillet on medium-high heat. Add the mushrooms first, cooking until browned and softened, about 7 minutes. Then add the zucchini and cook until softened, about 7 minutes. Finally add the broccoli florets and cook until vivid green and al-dente, about 5 minutes.
  • Add the chickpeas and pour the Miso Sauce into the skillet and stir everything to combine. Remove from heat and scoop the stir-fry into bowls on top of brown rice or quinoa.

Watch The Video


Enjoy stir-fry with cooked brown rice, or quinoa.
The smaller you chop the vegetables the quicker they cook. This is especially advantageous for the broccoli florets. 
Recipe for homemade miso sauce is here:
Nutrition information is a rough estimate for stir-fry only. 



Calories: 223kcal | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Sodium: 1132mg | Potassium: 1028mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1045IU | Vitamin C: 145mg | Calcium: 148mg | Iron: 3mg

Tag @twospoons on Instagram
and hashtag it #twospoons

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See more step-by-step instructions by visiting the recipe story here!


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  1. Subbed miso with chickpea miso and added a dash of mirin to the sauce. Also had no mushrooms but used eggplant, and a bit of celery as well. It was delightful. Thanks for the inspired meal.

  2. Used the delicious miso sauce I had left over and whizzed it together with a tin of chickpeas , added a bit of extra lemon juice and made very easy hummus 🤩

  3. First try using miso, and this was delicious!! Am definitely going to look at all the other recipes on this site!

  4. Amazing recipe, Hannah! It comes together so quickly! I added some celery and bell peppers as well, just to boost up the veggies, and I used both oyster and shiitake mushrooms, turned out great! The sauce is banging!

  5. This is such a healthy and delicious meal! And so easy to pull together in about an hour (including chopping/prep). I added red onion and next time would add a red pepper. Really toss in any veggies on hand. The miso sauce makes the dish. Definitely making again.

  6. Came out great! Really enjoyed the sauce. Was my first time cooking with miso paste. Used natural peanut butter instead of almond- really tasty, subtle, not in your face peanut flavor. Added lemon juice, really brought it together. Lastly threw in some baked tofu cubes, next time I’ll use edamame!

  7. 20 minutes only if you don’t have may vegetables to cut up and you have brown ice already prepared. the rice takes 45 min. itself. it was very good. added celery, bok choy, carrots, chives, garbanzo beans, broccoli, asparagus, yellow bell pepper. needed no meat. Very good so 4. stars. Not so crazy as Id’ of given it a 5 but would def re-make.

    • Hi Lynne, thanks so much for the comment! I love that you made the recipe your own with all the extra vegetables. 🙂

  8. This was yummy! Used a variety of veggies I had on hand (zucchini, broccoli, peppers, onions, shredded carrots) and only used half batch of the sauce for a HUGE pan of veggies. In the sauce I subbed 2tbsp (instead of 1.5 for a half batch) of coconut aminos for the tamari. Hubby practically licked the bowl clean! Will be in our stir fry rotation!

    • Hi Jane! Yes, you can absolutely use tahini instead of almond butter! I’ve actually done this myself and its delicious. 🙂 Enjoy!

  9. This is such a nice quick weeknight idea, thank you so much! I didn’t have any broccoli at hand and I also subbed edamame for chickpeas and toss led everything together with rice noodles, the result was very yummy 🙂

    • I am thrilled that you enjoyed it so much Tiziana! I also love using edamame for this recipe – it works perfectly! Thanks for the sweet comment.