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Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans

Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans

Cost $12, save $8

Source: Recommended by CookPal

  • 35 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Vegetable

    • 6 ounces shiitake mushrooms, sliced
    • 6 ounces green beans, cut into thirds
    • 2 green onions, thinly sliced

  • Seasoning

    • 1 tablespoon olive oil, divided
    • 🧂 2 teaspoons sea salt, divided
    • 1 ½ teaspoons soy sauce
    • 1 teaspoon sesame oil
    • 1 ½ teaspoons rice vinegar
    • 1 Thai chile, scored
    • 3 tablespoons yellow miso paste

  • Base

    • 4 cups vegetable broth
    • 2 tablespoons hot water
    • 1 (8 ounce) package dried rice noodles
    • 🥚 1 large egg

  • Cooking Supplies

    • 1 sheet Reynolds Wrap® Aluminum Foil
    • 1 sheet Reynolds® Parchment Paper

STEPS

1

Preheat oven to 400°F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on the 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 the simmering broth (this will be removed later).

5

Whisk the miso paste with hot water in a 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.

NUTRIENTS

Per 1 serving

🔥

702

Calories

  • 16
    Protein
  • 123
    Carbs
  • 15
    Fats

💡 For a spicier soup, leave the Thai chili in for longer or consider slicing it into the broth.Use fresh vegetables for the best flavor and texture.If you prefer a vegan option, skip the egg or substitute with tofu.For a gluten-free version, use tamari instead of soy sauce.