Miso Watercress Green Beans Recipes

MISO-WATERCRESS GREEN BEANS

Steps:

• Heat oil and garlic in a large skillet over medium-high; stir until just beginning to sizzle, 1 minute. Add green beans, and season with salt and pepper. Cook, tossing to coat, about 1 minute.
• Add 1/4 cup water and cover. Reduce heat to medium and steam, shaking pan occasionally, until beans are bright and tender and most of water has evaporated, 5 to 6 minutes. Remove from heat.
• In a bowl, whisk together miso and lemon juice. Toss beans with dressing and watercress and serve immediately.

WATERCRESS AND GREEN BEAN SALAD

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
• Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
• Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

MISO BUTTER GREEN BEANS

Steps:

• Make the sauce: Whisk together the melted butter, miso paste, garlic, scallion and 1 tablespoon water in a small bowl until combined. Set aside.
• Blister the green beans: Pat the green beans dry with a paper towel. Add the canola oil to a large cast-iron skillet over medium-high heat. When the oil is hot, carefully add the green beans and sprinkle with salt. Cook until browned, about 3 minutes on each side.
• Finish the dish: Add the miso butter mixture and turn the heat off. Using tongs, toss the beans with the sauce to coat, adding a tablespoon of water if necessary to loosen the sauce. Garnish with the crispy onions.

MISO SOUP WITH SWEET POTATOES AND WATERCRESS

Steps:

• Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato. Plunge into a bowl of ice water.
• Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer. Add the tofu, watercress, scallions, and ginger. Stir gently, return to a rapid simmer, then remove from heat.
• Peel the sweet potatoes and cut into small dice. Stir into the soup.
• Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you'd like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water. Season with pepper to taste and serve at once.
• menu suggestions
• For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).
• Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).
• Serve this soup as a first course for a noodle dish. Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127). Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.
• nutrition information
• Calories: 95
• Total Fat: 2.5g
• Protein: 6g
• Carbohydrates: 12g
• Fiber: 1g
• Sodium: 280mg

GREEN BEANS WITH SESAME-MISO DRESSING

Steps:

• Bring a large pot of water to a boil and add salt. Cook the green beans just until tender, about 3 minutes, drain, and rinse under cold water (better still, plunge them into a bowl of ice water) to stop the cooking. Drain again and set aside.
• Whisk the sugar into the mirin until it is dissolved; stir in the sesame seeds and miso until well combined. Toss with the green beans until well coated, then serve or let stand for up to an hour before serving.
• Substitute 1 tablespoon soy sauce and 1 teaspoon honey for the miso.

WATERCRESS IN MISO DRESSING

Steps:

• Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
• Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).