Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans
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
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Instructions
- 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.
- 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.
Source
Original recipe: View Original
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