Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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).

  • 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.

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

  • 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.

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

  • 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

702 calories; protein 16g; carbohydrates 122.5g; fat 15g; cholesterol 93mg; sodium 4139mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
01/23/2020
Loved this soup! I sub’d asparagus for green beans & used baby bellas because that is what I had in the fridge. Everyone loved it, I plan to make it again & again this winter. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2020
Loved this soup! I sub’d asparagus for green beans & used baby bellas because that is what I had in the fridge. Everyone loved it, I plan to make it again & again this winter. Read More
(1)
Rating: 4 stars
05/06/2016
I had some miso paste needed to use so I thought I could give this a try. I liked the broth but didn't like the green beans in it. If making it again I would add some broccoli instead of the green beans. Thanks for sharing though:) Read More
Rating: 4 stars
02/19/2018
We really liked this - well everyone but me. I'm not a huge green bean fan so I've substituted other vegetables. This makes a really good breakfast for school days and my daughter loves the version with green beans. Read More
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Rating: 5 stars
04/13/2017
Delicious and easy! Will make it again Read More
Rating: 4 stars
01/30/2018
I didn't add green beans and I substituted a few things but it turned out great. I highly recommend this recipe to boost immunity when you feel you have a cold coming on. Read More
Rating: 5 stars
09/20/2018
This soup was a hit with my family Read More
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