MISO BUTTER GREEN BEANS
Steps:
- Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
- Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
- Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.
MISO-WATERCRESS GREEN BEANS
For everyday dinners and holiday gatherings alike, go beyond the casserole and green beans can be an exciting side dish. Here, they're quickly cooked in a skillet, then brightened with a mixture of umami-rich miso paste, tart lemon, and peppery watercress.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat oil and garlic in a large skillet over medium-high; stir until just beginning to sizzle, 1 minute. Add green beans, and season with salt and pepper. Cook, tossing to coat, about 1 minute.
- Add 1/4 cup water and cover. Reduce heat to medium and steam, shaking pan occasionally, until beans are bright and tender and most of water has evaporated, 5 to 6 minutes. Remove from heat.
- In a bowl, whisk together miso and lemon juice. Toss beans with dressing and watercress and serve immediately.
WHITE BEANS WITH RADISHES, MISO AND GREENS
In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that's worth seeking out if it's not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.
Provided by Colu Henry
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
- In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
- Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
- Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 354 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH MISO BUTTER
Provided by Patrick Fleming
Categories Soy Side Vegetarian Green Bean Sake Simmer Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Cook 1/2 pound trimmed green beans in a large pot of boiling salted water until crisp-tender, 2-3 minutes; drain. Transfer to a bowl of ice water to cool; drain. Whisk 2 tablespoons plus 2 teaspoons room-temperature unsalted butter with 2 teaspoons miso in a small bowl. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in 2 teaspoons minced shallot and 1 minced garlic clove; cook for 1 minute. Add 1/4 cup sake; cook until almost evaporated, 1-2 minutes. Add 1/4 cup vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute. Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.
WHITE MISO MUSSELS WITH WATERCRESS
Steps:
- Heat butter in a 3-quart cast iron pot over medium heat. When butter foams, add ginger and cook until fragrant, about 1 minute. Add sake and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 5 minutes.
- Using a slotted spoon, remove mussels to a serving plate. Add miso to sauce and stir until smooth. Remove from heat, stir in watercress, pour over mussels, and serve.
Nutrition Facts : Calories 480 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 126 milligrams, Sodium 1809 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 47 grams, Sugar 5 grams
WATERCRESS IN MISO DRESSING
Although 300g seems like a lot of watercress don't forget that it will shrink during cooking. This dressing is tasty on all green vegetables, my favourite is with soy beans and runner beans. From the BBC
Provided by PinkCherryBlossom
Categories Greens
Time 15m
Yield 4 side dishes
Number Of Ingredients 4
Steps:
- Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
- Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).
Nutrition Facts : Calories 89.5, Fat 6.6, SaturatedFat 0.9, Sodium 594.9, Carbohydrate 5.2, Fiber 1.7, Sugar 0.7, Protein 4
MISO SOUP WITH SWEET POTATOES AND WATERCRESS
Steps:
- Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato. Plunge into a bowl of ice water.
- Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer. Add the tofu, watercress, scallions, and ginger. Stir gently, return to a rapid simmer, then remove from heat.
- Peel the sweet potatoes and cut into small dice. Stir into the soup.
- Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you'd like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water. Season with pepper to taste and serve at once.
- menu suggestions
- For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).
- Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).
- Serve this soup as a first course for a noodle dish. Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127). Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.
- nutrition information
- Calories: 95
- Total Fat: 2.5g
- Protein: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Sodium: 280mg
STRING BEANS WITH SESAME-MISO DRESSING (SAYA-INGEN GOMA AYE)
Adapted from Susan Fuller Slack's "Japanese Cooking". The dressing is equally good over other cooked vegetables like broccoli or zucchini.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Steam beans 12 minutes or until crisp-tender, OR cook in boiling salted water 3 to 5 minutes until crisp-tender. Drain and plunge into iced water to cool 10 minutes. Drain again and pat dry. To cut the beans, fit a food processor with slicing blade. Trim beans to fit feed tube horizontally. With lid in place, stack beans in feed tube, then push beans through feed tube with food pusher while motor is running. OR, cut beans diagonally into 2-inch lengths with a sharp knife.
- Add miso, sugar,mirin, lemon juice, soy sauce, and optional lemon zest to ground sesame seeds. Gently toss mixture with prepared beans. Garnish with a sprinkle of roasted sesame seeds before serving.
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GREEN BEANS WITH MISO BUTTER RECIPE | BON APPéTIT
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4.4/5 (41)Servings 2
- Cook green beans in a large pot of boiling salted water until crisp-tender, 2–3 minutes; drain. Transfer to a bowl of ice water to cool; drain.
- Heat vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in shallot and garlic; cook for 1 minute. Add sake; cook until almost evaporated, 1–2 minutes. Add vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute.
- Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.
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