Spicy Miso Soup With Roasted Shiitake Mushrooms And Green Beans Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Steps:

• In a pot, boil some water with the seaweed and mushrooms.
• When water starts to boil, add noodles, tofu, and 2/3 of the ginger, and 1/3 of the garlic.
• Lower the heat, add miso.
• Add scallions and additional ginger and garlic.
• Add pepper and cayenne.
• If desired, you should add enough ginger and garlic to feel a buzz and you should be sweating.

Steps:

• Slice Shiitake mushrooms.
• Slice up green part of scallion, to garnish later.
• Bring water (with stock if desired) to boil.
• Stir in miso paste and mushrooms.
• Lower heat, simmer for 5 minutes.
• Pour into serving dish, add tofu, sprinkle scallion on.
• Serve immediately.