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Easy prep
One pot

Miso Fried Brussels Sprouts

with Brown Rice & Wafu Salad

Cooking time

15 minutes




490 /serving

Celebrate the power of vegetables with this delectable vegetarian dish, flavour-packed with miso and maple syrup, and served over fluffy brown rice. The intricate folds of the Brussels sprouts are basically designed to carry this rich, savoury sauce to your taste buds. On the side, you’ll serve a crunchy, light slaw made from pre-shredded napa cabbage and thin rounds of cucumber, spiked with peppery radishes and dressed in yummy wafu.

We will send you:

  • 200g Shredded napa cabbage
  • 60g Sliced radishes
  • 2 Cucumbers
  • 200g Halved Brussels sprouts
  • 45ml Wafu sauce
  • 3g Black & white sesame seeds
  • 15ml Maple syrup
  • 100g Edamame
  • 5.5g Crispy onions
  • 15g White miso paste
  • 225g Pre-cooked brown rice

Contains: Egg, Sesame Seeds, Soy, Wheat

You will need:

Large pan (non-stick if possible)
Salt & pepper
Total Fat
22 g
Saturated Fat
2 g
610 mg
Total Carbs
61 g
18 g
15 g
11 g
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Sauté the Brussels sprouts
In a large bowl, toss the Brussels sprouts with a generous drizzle of oil and season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the Brussels sprouts, cut sides down, and 1 tbsp water (double for 4 portions); cook, undisturbed, 4 to 5 min., until golden brown. Add the edamame, miso, maple syrup and 2 tbsp water (double for 4 portions); stir to combine. Cook, covered, stirring occasionally, 5 to 7 min., until tender when pierced with a fork. Add ¾ of the sesame seeds and season with S&P to taste.
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Make the salad
While the Brussels sprouts cook, thinly slice the cucumbers. In a large bowl, combine the cucumbers, radishes and cabbage. Add the wafu sauce and remaining sesame seeds. Toss well and season with S&P to taste.
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Heat the rice
While the Brussels sprouts continue to cook, using a knife, poke a small hole in the bag of rice; microwave, 1 to 1 ½ minutes, until heated through.
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Plate your dish
Divide the rice between your plates. Top with the sautéed Brussels sprouts and edamame. Garnish with the crispy onions. Serve the salad on the side. Bon appétit!