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Miso Gochujang Tomato Orzo

One-Pot Tomato Miso Gochujang Orzo (Risoni)

5 from 3 votes
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Side Dish, Sides
Cuisine East Asian, Fusion, Italian, Japanese, Korean
Servings 3 servings
Calories 474 kcal

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!

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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