This sesame roasted bok choy recipe is a perfect healthy side for many dishes. The white miso and sesame will add mild subtle flavors that enhance the bok choy. It will have you coming back for more.
I am all about economy of time. This recipe is great for someone, like me, that loves to meal prep but doesn’t love taking all day to prep for a week. When making this recipe all you have to do is clean up the equipment used to prepare this dish and it will be ready to eat. Additionally this is perfect for those that don’t have a lot of time to cook.
In this recipe
Bok choy is normally one of those things that people pass in the grocery store unless you have a recipe like this one that calls for it. Ever wondered what it is? It is a type of Chinese cabbage that has a slightly peppery taste that is reminiscent of a mix of spinach and a water chestnut. A lot of times it will be included in stir fry and noodle dishes.
Picking the right size
Bok Choy can grow to be quite large and will get to a size similar to a Napa cabbage. When it gets this big the the bulb and stalks can still be eaten but the flavor is diminished. Conversely this recipe uses baby bok choy. By using it when it is smaller in size the flavor within the bulb and stalks is more intense and flavorful. If the bok choy is very small you can roast it whole as slicing might cause all of the leaves to separate.
Prepare the miso sesame paste
White miso while the most common of the miso pastes is great for this dish. It adds a mild nutty flavor that is a great compliment to the sesame and ginger. Between the miso and soy sauce there isn’t a need for salt in this recipe. Before roasting the bok choy you will want to cover it with the miso and sesame paste. To make it as smooth as possible you can put it in a blender and then use a pastry brush to spread it all over the bok choy.
Making roasted bok choy
You will want to line up the bok choy so that the bulbs are touching the edges of the sheet pan. Depending on the size of the cabbages you might need two sheet pans. Then brush the sesame miso over the bok choy and top with sesame seeds. Personally I like to toast the sesame seeds in a pan while the bok choy is cooking and then add them afterwards. Either option works well for this dish. If you are using 2 sheet pans then you will want to rotate them halfway through baking.
Looking for other sesame recipes?
Miso and Sesame Roasted Bok Choy
- Mixing Bowl
- Lined sheet pan
- Pastry brush
- Blender optional
- Sauté pan
- 2 lbs bok choy rinsed, halved
- 1½ tbsp white miso paste
- ¼ cup sesame oil
- 1 tbsp sesame seeds
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tbsp red pepper flakes optional
- Preheat the oven to 450°F, 230°C, or gas mark 8.
- Lay the bok choy on a sheet pan, or two depending on their size, with the the cut side up.
- In a mixing bowl combine the sesame oil, soy sauce, garlic, ginger, miso paste, and red pepper flakes if using. To make the mixture smoother use a blender and then spread over the bok choy using a pastry brush.
- Roast for 5-10 minutes depending on the size of the bok choy. Remove from the oven before the leave start drying out.
- While the bok choy is cooking toast the sesame seeds in a pan over medium high heat. Sprinkle over the cooked bok choy.