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Stir-Fried Spinach with Miso and Ginger

A wok filled with stir-fried spinach with miso and ginger and a colander with fresh spinach beside the wok.
This stir-fried spinach with miso and ginger is cooked in a lightly sweetened ginger, miso, soy, and rice wine sauce and served with scallions and sesame seeds. It's a fast, easy, and unbelievably enticing way to get your greens.
Ching-He Huang

Prep 15 mins
Cook 5 mins
Total 15 mins
Side Dish
2 servings
162 kcal


For the ginger miso sauce

  • 1 inch piece ginger peeled and grated
  • 1 tablespoon red miso paste
  • 1 tablespoon tamari or low-sodium light soy sauce
  • 3 tablespoons hot water
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • Pinch superfine sugar

For the stir-fried spinach

  • 1 tablespoon peanut oil
  • 1 pinch sea salt optional
  • 2 garlic cloves peeled and crushed
  • 14 ounces baby spinach leaves or other sturdy greens such as regular spinach chard, or kale, leaves stripped from the stalk and torn into pieces

For serving


Make the ginger miso sauce

  • In a small bowl, whisk together the ginger, miso, tamari, water, rice wine, and sugar until well combined.

Make the stir-fried spinach

  • Place a wok or very large skillet over medium-high heat. Add the peanut oil and carefully give the wok or skillet a swirl to coat the surface with oil.
  • Add the salt, if using, and quickly stir to dissolve. Add the garlic, stir for a few seconds, and then add the spinach. Using tongs or a large spoon, toss the spinach for a few seconds and then stir in the ginger-miso sauce. Continue to cook the spinach, tossing and stirring, until it wilts and is coated with sauce, 1 to 2 minutes.

For serving

  • Divide the ginger miso spinach among plates or heap it onto a platter. Sprinkle with the sesame seeds and scallions, if using, and serve immediately.


*What is red miso?

A key ingredient in Japanese cooking, miso is basically a cultured mixture of four things—soybeans, grains (like rice or barley), salt and koji (a mold). That’s the short explanation. What you need to know is that this paste is fermented and packs a major salty, funky, umami punch. Red miso is a darker paste and has a more assertive, pungent flavor. It can be pretty intense if you’re not used to it, so start with a little at a time and work your way up.