Spicy Miso Soup With Roasted Shiitake Mushrooms And Green Beans
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
35
Sourness
43
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 tbsp
Olive Oil (divided)2 tsps
Sea Salt (divided)4 cups
Vegetable Broth1.5 tsps
Soy Sauce1 tsp
Sesame Oil1.5 tsps
Rice Vinegar2 tbsps
Water (hot)1 large
EggDirections:
1
Preheat oven to 400 degrees F and line a baking sheet with Reynolds(R) Parchment Paper
2
Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt
3
Set aside momentarily
4
Center green beans on a sheet of Reynolds Wrap(R) Aluminum Foil and drizzle with remaining olive oil and salt
5
Fold over edges of foil to create a packet
6
Ensure it is tightly sealed
7
Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through
8
Heat vegetable broth to a low simmer in a medium pot
9
Pour in the soy sauce, sesame oil, and rice vinegar
10
Add the whole Thai chili to simmering broth (this will be removed later)
11
Whisk the miso paste with hot water in small bowl until smooth then add to the broth
12
Continue to simmer for an additional 10 minutes
13
Cook noodles according to package directions while the broth is simmering
14
When the noodles are done, evenly divide them into two serving bowls
15
Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes
16
Remove from water and peel
17
Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls
18
Slice the egg in half and place 1 half in each bowl
19
Garnish with sliced green onion