One-Pot Tomato Miso Gochujang Orzo

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

Ingredients for Miso Gochujang Tomato Orzo

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.

Adding uncooked orzo in pot with tomatoes and mushrooms

Adding water and vegetable bouillon to the pot

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:

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!