Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans

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.

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.

Per Serving: 702 calories; protein 16g; carbohydrates 122.5g; fat 15g; cholesterol 93mg; sodium 4139mg.

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