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This one-pot Tomato Miso Gochujang Orzo recipe is ready in 20 minutes (or less!) and brings together Italian flavors from the tomatoes and basil with East Asian flavors of fresh shimeji mushrooms, umami-packed Japanese miso, and heat from Korean chili paste or gochujang. What’s even better about this recipe is how easy it is to make, and you only need 1 pot to cook your orzo!
WHAT IS ORZO OR RISONI?
Also known as Risoni, Orzo is a type of pasta that’s shaped like rice grains. It’s made from durum wheat semolina, the same ingredient as other shapes of pasta. It has a distinct chewy texture when cooked until al dente and is so versatile. You can use orzo in dishes such as this one, where it’s somewhat like risotto, or in salads, soups, and so much more.
WHY YOU’LL LOVE THIS TOMATO ORZO RECIPE
- It’s super easy to put together
- This recipe is great for big batch cooking, and you only need one pot!
- Only a few key ingredients are needed, which you probably already have!
INGREDIENTS YOU’LL NEED
ORZO
- 10.5 oz cherry or grape tomatoes (1 pint)
- 1 tbsp vegan butter
- 1 small shallot , finely diced
- 2 cloves garlic minced
- 5.2 oz fresh mushrooms of choice, I used shimeji (sliced or separated)
- 1/4 cup sake or other rice wine
- 1 tbsp white miso paste
- 2-3 tsp gochujang adjust according to desired heat
- 10.5 oz dry orzo or risoni (1.5 cups)
- 2 to 2.5 cups water , see notes
- 1 vegetable bouillon see notes
- Salt and pepper to taste
TO FINISH
- Fresh sweet basil chopped
- Vegan parmesan cheese optional for topping
HOW TO MAKE THIS MISO GOCHUJANG ORZO
COOK DOWN THE TOMATOES
- Slice the tomatoes in half.
- Heat a large skillet or pot over medium heat. Melt the vegan butter.
- Sauté the shallot and garlic until translucent and aromatic.
- Add the tomatoes. Leave to cook over medium heat for 3-4 minutes or until tender and the skins start to turn wrinkly.
ADD THE MUSHROOMS, GOCHUJANG, AND MUSHROOM
- Over medium high heat, add the mushrooms.
- Pour the sake and allow to evaporate.
- The tomatoes will start to release more juices.
- Add the miso paste and gochujang. Mix until both miso and gochujang have dissolved and incorporated into the tomato and mushroom-mix.
- Add the orzo or risoni and mix to coat well with the mushrooms and tomatoes.
- Pour the water and add the vegetable bouillon. You can start with 2 cups of water first. See notes.
- Mix well and then leave to come to a gentle simmer over medium heat.
- Cover the pot. Once the orzo/risoni starts to boil, mix every 2-3 minutes to prevent from sticking to the bottom of the pan/skillet.
- Repeat this until the orzo/risoni is al denté or cooked to your liking, around 8-9 minutes.
- Season with salt and pepper to taste, if needed. You can add more water (1/4 to 1/2 cup) to loosen the orzo, if needed.
- Turn off the heat. Mix in fresh basil. The orzo/risoni will turn into a somewhat creamy consistency from the starches. This is best enjoyed freshly cooked.
ENJOY YOUR ORZO OR RISONI!
- Serve hot and garnish with fresh basil and vegan parmesan (if desired). Enjoy!
MORE RECIPES YOU’LL ENJOY:
- Tomato Gochujang Pasta
- Basil Fried Rice
- Tom Yum Fried Rice
- Miso Butter Fried Rice
- Chili Garlic Butter Potatoes
- Pan-Fried Tofu Cakes
- Clay Pot Rice
- Savoury Sticky Rice
Looking for more vegan recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
One-Pot Tomato Miso Gochujang Orzo (Risoni)
This one-pot Tomato Miso Gochujang Orzo recipe is ready in 20 minutes (or less!) and brings together Italian flavors from the tomatoes and basil with East Asian flavors of fresh shimeji mushrooms, umami-packed Japanese miso, and heat from Korean chili paste or gochujang. What’s even better about this recipe is how easy it is to make, and you only need 1 pot to cook your orzo!
Ingredients
ORZO
- 10.5 oz cherry or grape tomatoes (1 pint)
- 1 tbsp vegan butter
- 1 small shallot , finely diced
- 2 cloves garlic minced
- 5.2 oz fresh mushrooms of choice, I used shimeji (sliced or separated)
- 1/4 cup sake or other rice wine
- 1 tbsp white miso paste
- 2-3 tsp gochujang adjust according to desired heat
- 10.5 oz dry orzo or risoni (1.5 cups)
- 2 to 2.5 cups water , see notes
- 1 vegetable bouillon see notes
- Salt and pepper to taste
TO FINISH
- Fresh sweet basil chopped
- Vegan parmesan cheese optional for topping
Instructions
- Slice the tomatoes in half.
- Heat a large skillet or pot over medium heat. Melt the vegan butter.
- Sauté the shallot and garlic until translucent and aromatic.
- Add the tomatoes. Leave to cook over medium heat for 3-4 minutes or until tender and the skins start to turn wrinkly.
- Over medium high heat, add the mushrooms.
- Pour the sake and allow to evaporate.
- The tomatoes will start to release more juices.
- Add the miso paste and gochujang. Mix until both miso and gochujang have dissolved and incorporated into the tomato and mushroom-mix.
- Add the orzo or risoni and mix to coat well with the mushrooms and tomatoes.
- Pour the water and add the vegetable bouillon. You can start with 2 cups of water first. See notes.
- Mix well and then leave to come to a gentle simmer over medium heat.
- Cover the pot. Once the orzo/risoni starts to boil, mix every 2-3 minutes to prevent from sticking to the bottom of the pan/skillet.
- Repeat this until the orzo/risoni is al denté or cooked to your liking, around 8-9 minutes.
- Season with salt and pepper to taste, if needed. You can add more water (1/4 to 1/2 cup) to loosen the orzo, if needed.
- Turn off the heat. Mix in fresh basil. The orzo/risoni will turn into a somewhat creamy consistency from the starches. This is best enjoyed freshly cooked.
- Serve hot and garnish with fresh basil and vegan parmesan (if desired). Enjoy!
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Notes
STOCK/BOUILLON
- You can also use vegetable stock instead of a bouillon.
- Do note that some vegetable stocks can come heavily salted/seasoned. If this is the case, you can start with 1 cup stock and use 1.5 cup water for the remaining liquid needed or skip the salt for seasoning.
WATER/STOCK
- If needed, you can loosen the orzo with 1/4 to 1/2 cup more water.
NUTRITIONAL INFO
Serving: 1serving | Calories: 474kcal | Carbohydrates: 85g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 267mg | Potassium: 679mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1018IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 2mg
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This Post Has 4 Comments
I actually just made this. It was delicious! I ate the whole pan!
Oh wow, thanks Frank! Hope you enjoyed it ◡̈
I burned the garlic, forgot to half the tomatoes and last but not least the pepper grinder broke and I let loose hundreds of peppercorns over skillet and kitchen. An unlucky meal, but tasty nevertheless.
Oh no sorry to hear about this 😅glad it still turned out ok!