Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans

4.5
(6)

A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar poured over rice noodles, roasted shiitake mushrooms and green beans from Dan Seidman of The Chef Dan.

1
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 6 ounces shiitake mushrooms, sliced

  • 1 tablespoon olive oil, divided

  • 2 teaspoons sea salt, divided

  • 6 ounces green beans, cut into thirds

  • 4 cups vegetable broth

  • 1 ½ teaspoons soy sauce

  • 1 teaspoon sesame oil

  • 1 ½ teaspoons rice vinegar

  • 1 Thai chile, scored

  • 3 tablespoons yellow miso paste

  • 2 tablespoons hot water

  • 1 (8 ounce) package dried rice noodles

  • 1 large egg

  • 2 green onions, thinly sliced

  • 1 sheet Reynolds Wrap® Aluminum Foil

  • 1 sheet Reynolds® Parchment Paper

Directions

  1. Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.

  2. Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.

  3. Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.

  4. Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).

  5. Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.

  6. Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.

  7. Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.

  8. Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.

  9. Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Reynolds Kitchens Tip:

Packet cooking with Reynolds Wrap(R) Aluminum Foil is a great way to ensure juicy, roasted green beans.

Nutrition Facts (per serving)

702 Calories
15g Fat
123g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 702
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 13%
Cholesterol 93mg 31%
Sodium 4139mg 180%
Total Carbohydrate 123g 45%
Dietary Fiber 10g 34%
Total Sugars 10g
Protein 16g
Vitamin C 19mg 95%
Calcium 133mg 10%
Iron 26mg 145%
Potassium 364mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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