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Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Servings: 2
  • Course: Side Dish

A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar; poured over rice noodles, roasted shitake mushrooms and green beans from Dan Seidman of The Chef Dan.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Packet cooking with Reynolds Wrap®Aluminum Foil is a great way to ensure juicy, roasted green beans.


  • 6-8 ounces shiitake mushrooms, sliced
  • 1 tablespoon olive oil
  • 2 teaspoon sea salt
  • 6-8 ounces green beans, cut into thirds
  • 4 cups vegetable broth
  • 1/2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 tablespoon rice vinegar
  • 1 Thai chili, scored
  • 3-4 tablespoons yellow miso paste
  • 2 tablespoons hot water
  • 1 package (8 ounce) rice noodle
  • 1 large egg
  • 2 green onions, thinly sliced
  • Reynolds Wrap® Aluminum Foil
  • Reynolds® Parchment Paper


Step 1

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

Step 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

Step 3

Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.

Step 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 simmering broth (this will be removed later)

Step 5

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.

Step 6

Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.

Step 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.

Step 8

Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.

Step 9

Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion

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