I’ve been cooking broccoli for years, but coating it in a basic ingredient before it goes in the oven has taken it to a whole new level of umami deliciousness.
Of all the tasty vegetables available, broccoli has never been one I’ve particularly favoured. Yet it appears I simply hadn’t found the right recipe and way to prepare it.
While I’d typically boil broccoli, roasting it has proved to be a genuine revelation. It lends the vegetable a caramelised sweetness and a texture that’s both crisp and tender.
That said, even roasted broccoli can become repetitive over time, so I’m constantly searching for methods to enhance it without requiring excessive effort. I’ve previously prepared the broccoli with garlic, lemon juice and Parmesan cheese.
On this occasion, I’ve uncovered one ingredient in my kitchen cupboard that delivers tremendous flavour – miso paste.
How to make broccoli tastier with miso
The original recipe I tried recommended using one tablespoon of miso paste per head of broccoli, though you can adjust this according to your taste.
To prepare it, cover the broccoli florets with miso until thoroughly coated, then roast at 200C for approximately 20 to 25 minutes, or until the edges turn crispy and caramelised.
Applying one tablespoon of miso per head of broccoli delivers a delightful umami flavour, though if you prefer bolder tastes, try using two tablespoons for a more intense savoury profile.
From my own testing, I discovered that mixing the miso with a small amount of olive oil before combining it with the broccoli ensures the flavour distributes more uniformly.
What is the best miso to use
Roasting emphasises the inherent sweetness of broccoli, and white miso (shiro miso) complements it beautifully.
Its gently sweet and salty character elevates the caramelised florets without dominating them.
If you’re keen to experiment with different varieties of miso, here’s how their flavours compare:
White miso – the mildest form of miso – works brilliantly with roasted vegetables.
Yellow miso – this version is aged longer than white miso, producing a deeper, more concentrated savoury flavour. It’s a superb substitute if you prefer a more pronounced umami taste.
Red miso – recognised for being the most powerful and salty variety owing to its prolonged fermentation period. While red miso is ideal for soups and heartier dishes, it can readily overpower the flavour of roasted broccoli.
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