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Spicy Steamed Mussels in Miso Broth

Miso & Easy is ready-to-use miso paste in a squeeze bottle. You can use regular miso paste - the recipe is flexible to use either.
5 from 1 vote
Prep Time 6 mins
Cook Time 10 mins
Servings 2


  • 1 pound live mussels
  • 2 teaspoons cooking oil
  • 1/2 onion, diced
  • 1 clove garlic, finely minced
  • 1 teaspoon finely grated fresh ginger
  • 1 tomato, diced
  • handful fresh leafy vegetable (like baby bok choy, cabbage or spinach)
  • 2 cups vegetable broth
  • 2 tablespoons Miso & Easy (or 1 tablespoon miso paste)
  • 1 teaspoon hot chili sauce (like Sriracha), or more to taste
  • 2 wedges lime


  • Scrub the mussels and discard any with broken shells.
  • Heat a wok or saute pan over medium-high heat and swirl in the cooking oil. Add the onions and saute for 2 minutes. Add in the ginger and garlic and cook until fragrant, about 30 seconds. Add in the broth, miso and hot chili sauce and turn the heat to high.
  • When simmering, add the tomatoes, vegetables and the mussels. Cover and let steam for 3 minutes or until the mussels have opened. Discard any mussels that have not opened. Serve with lime.
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