Stir frys was something I made a lot as a new vegan and plant based eater and is something that I still enjoy a lot! After a visit to local vegetarian restaurant Sajjva I started enjoying them in this format along with a broth and rice as opposed to my regular seasoning and rice noodles. At Sajjva I had the most delicious rice bowl with a rich broth and lots of mushrooms. It really warmed me from the inside out. This recipe I am sharing here today is rather different though, while sticking to the brothy concept. It’s full of flavours I like to eat in the spring and summer with a zesty lime and miso broth and lots of green vegetables. Yum!

Malin x


This recipe features in the video above along with these delicious dinner dishes: Vegan Caesar Salad, Cauliflower and Chickpea Coconut Curry, Kimchi Fried Rice and Roasted Tomato and Garlic Spaghetti.

Brothy Rice Bowl w. Green Stir Fry

Serves 4.


For the broth:

4 cups water

2 tbsp light miso paste

2 tsp chili oil

1 lime, zest and juice

Salt or soy sauce, to taste

For the stir fry:

Oil, for frying

3 garlic cloves, finely chopped

2 tbsp grated fresh ginger

1 small or 0,5 large broccoli

1 large carrot

0,25 medium cabbage

0,5 large leek

2 heads pak choi

Salt or soy sauce, to taste

Serve with:

Cooked white, brown or wild rice (I estimate 1 cup dry rice for 4 servings)

Toasted sesame seeds