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Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans
Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Savory vegetarian miso broth with sesame, chili, and rice vinegar over rice noodles, roasted shiitake mushrooms, and crisp green beans by Chef Dan Seidman.
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
  • 1.5 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1.5 teaspoons rice vinegar
  • 1 Thai chile, scored
  • 3 tablespoons yellow miso paste
  • 2 tablespoons hot water
  • 1 (8 ounce) package dried rice noodles
  • 2 green onions, thinly sliced
  • 1 sheet Reynolds Wrap® Aluminum Foil
  • 1 sheet Reynolds® Parchment Paper
Instructions:
  • Preheat your oven to 400 degrees F and prepare a baking sheet with Reynolds® Parchment Paper. Arrange mushrooms on the sheet and generously drizzle with half of the olive oil and salt. Let them sit while you move on to the next step.
  • Place green beans in the center of a sheet of Reynolds Wrap® Aluminum Foil. Drizzle with the remaining olive oil and sprinkle with salt. Fold the edges of the foil to form a tightly sealed packet.
  • Roast mushrooms and foil pack of green beans in the oven for 10 minutes, giving the mushrooms a stir halfway through.
  • Gently warm vegetable broth in a medium pot. Stir in soy sauce, sesame oil, and rice vinegar. Drop in the whole Thai chili to infuse its flavors into the broth (it will be removed before serving).
  • In a small bowl, stir the miso paste into hot water until smooth, then mix into the broth. Let simmer for another 10 minutes.
  • Prepare the noodles as instructed on the package while the broth simmers. Once cooked, split the noodles evenly between two serving bowls.
  • Boil a small pot of water. Gently add the egg and cook for 6 minutes. Remove from water and peel.
  • Divide the mushrooms and green beans evenly between two bowls, then pour the broth over the ingredients.
  • Cut the egg in half and place one half in each bowl. Top with sliced green onion for a colorful finish.

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