Green Beans with Miso
Prep time
Cook time
Total time
For those who are eating gluten free, just make sure that your miso is a gluten free type - many will say on the label, or you can tell from the ingredients.
Recipe type: Side Dish - Vegetables
Serves: 6 as a side dish
  • Miso Sauce
  • 2 tablespoons white miso
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy or tamari sauce
  • ½ teaspoon siracha sauce
  • 1 teaspoon honey
  • Juice of ½ lime
  • 3 tablespoons finely chopped sweet red pepper
  • The Beans
  • About 1 pound of fresh green beans, trimmed and blanched
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon peanut oil, or olive oil
  • 1 large garlic clove, minced
  1. First, make the sauce. Combine the miso, vinegar, soy sauce, siracha sauce, honey and lime juice, in a small bowl. Whisk together until completely blended. The miso might seem at first, as though it will not mix in, but just give a minute or so, and it will become smooth. Add the red pepper, and mix well. Set aside.
  2. Make sure the blanched beans are dried off pretty well - I use a kitchen towel for this. Heat a large skillet over a high flame, and add the oils and minced garlic. Stir for a few seconds, and then add the cooled and dried beans. Using tongs, toss the beans in the oil mixture for 2 or 3 minutes, until hot through. Add the sauce, and mix until it is nicely distributed. Serve immediately.
Recipe by The Creekside Cook at