A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar poured over rice noodles, roasted shiitake mushrooms and green beans from Dan Seidman of The Chef Dan.
Ingredients
- ounces shiitake mushrooms: 6 piece (sliced)
- olive oil: 1 Tbsp (divided)
- sea salt: 2 tsp (divided)
- ounces green beans, cut into thirds: 6 piece
- vegetable broth: 4 cups
- ½ teaspoons soy sauce: 1 piece
- sesame oil: 1 tsp
- ½ teaspoons rice vinegar: 1 piece
- Thai Chili, scored: 1 piece
- yellow miso paste: 3 Tbsp
- hot water: 2 Tbsp
- rice noodles: 1 pack (8 ounce pack, dried)
- egg: 1 piece
- green onions: 2 piece (sliced)
- sheet Reynolds Wrap® Aluminum Foil: 1 piece
- sheet Reynolds® Parchment Paper: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
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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).
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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.
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Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
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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.
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Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
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Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.