Miso Green Beans: Quick, Tangy & Flavorful Side (Print Version)
Miso Green Beans are a speedy, savory side. Discover how to make this umami-packed dish with my honest kitchen tips and tricks.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-inspired
Dietary: Vegetarian, Gluten-Free (use Tamari)
# Ingredients:
→ Fresh Produce
01 -
1 lb fresh green beans, trimmed
02 -
2 cloves garlic, minced
→ Umami Boosters
03 -
2 tbsp white miso paste
04 -
1 tbsp soy sauce (or tamari for gluten-free)
05 -
1 tbsp rice vinegar
06 -
1 tbsp water
→ Aromatics & Essentials
07 -
1 tsp sesame oil
08 -
1 tbsp neutral oil (like canola or vegetable)
→ Finishing Touches
09 -
1 tsp toasted sesame seeds, for garnish
10 -
Pinch of red pepper flakes (optional)
# Instructions:
01 -
First things first, get those green beans ready. I always give them a good rinse under cold water, then snap off those woody ends. You can either snap them by hand, which is kind of therapeutic, or quickly chop them with a knife. I usually leave them whole, but if you prefer smaller pieces, go for it! This step always makes my kitchen feel like a proper cooking zone.
02 -
In a small bowl, let's get that amazing sauce together. Whisk your white miso paste, soy sauce (or tamari), rice vinegar, and a tiny splash of water until it's super smooth. You want it to be pourable, not clumpy. I sometimes add a touch more water if it feels too thick, aiming for a consistency that will coat the beans nicely. This is the heart of our Miso Green Beans flavor!
03 -
Heat a large skillet or wok over medium-high heat with a little neutral oil. Once it's shimmering, toss in your minced garlic. Sauté for just about 30 seconds, until it's fragrant and you can really smell that garlicky goodness. Be careful not to burn it; burnt garlic is a sad, bitter thing, and we don't want that for this dish.
04 -
Now, add your prepped green beans to the skillet. Give them a good stir to coat them in the garlic oil. Cook for 5-7 minutes, stirring occasionally, until they're vibrant green and tender-crisp. I like mine with a bit of a bite, not mushy, so I keep a close eye on them. You want that perfect snap when you bite into them.
05 -
Once the green beans are cooked to your liking, pour in that lovely miso sauce you whisked earlier. Toss everything together really well, making sure every bean gets a generous coating of that savory, tangy goodness. Let it cook for another minute or two, allowing the sauce to slightly thicken and cling to the beans.
06 -
Remove the skillet from the heat. Drizzle with a tiny bit of sesame oil – remember, a little goes a long way! Sprinkle generously with toasted sesame seeds and, if you're feeling feisty, a pinch of red pepper flakes. Give it one last gentle toss. These Miso Green Beans are ready to shine as a side or even a light snack.
# Notes:
01 -
Don't overcrowd the pan, trust me on this.
02 -
These Miso Green Beans keep well in the fridge for 3-4 days.
03 -
If you're out of white miso, red miso works, but it's bolder.
04 -
A sprinkle of sesame seeds makes these Miso Green Beans pop.
# Equipment Needed:
01 -
Large skillet or wok
02 -
small mixing bowl
03 -
whisk
04 -
spatula
# Nutrition (Per Serving):
Calories: 80
Total Fat: 4g
Total Carbohydrate: 9g
Protein: 4g