These Miso Glazed Green Beans are going to be your new favorite side dish! They use very simple ingredients to create a whole world of flavor. The salty and savory flavors make this recipe the best way to eat green beans!
Miso paste is one of my favorite ingredients, and it is so underrated! Miso is a paste made from fermented soybeans. It has a great saltiness, umami flavor, and even a hint of sweetness. I love mixing miso paste with a small amount of warm water and amping up the flavor in just about any dish!
These miso glazed green beans get almost all of their flavor from the miso paste as well as the crispy shallots. In this recipe, we just lightly boil the green beans until they're almost soft, but not cooked all the way. Then just toss them in a pan with some miso, crispy shallots, and a bit of soy sauce!
Why You'll Love This Recipe
- Unique Flavors! Most green beans are prepared in a french-style dish. This Asian take brings in a whole new world of flavors to your kitchen!
- Perfect Side Dish. These green beans pair so well with any main dish. It's a super simple way to get more greens in your meal!
- It's So Quick! You can have this recipe on your table in under 20 minutes!
What You Need For This Recipe
Ingredients and Substitutions:
- French Green Beans (Haricots Vert) - I recommend using the French green beans, also known as haricots verts. If possible, use fresh green beans, not canned or frozen!
- Sliced Shallots - These shallots are sliced and they get fried up separately to get super crispy. It adds a perfect crunch!
- Miso Paste - Fermented soybean paste. I use white miso paste and it can be found at most major grocery stores or Asian supermarkets.
- Soy Sauce - Make this dish gluten-free by replacing soy sauce with tamari or coconut aminos!
- Cornstarch - Cornstarch helps bring the sauce together and thicken!
- Neutral Oil - For frying the shallots.
Tools:
- Large Non-Stick Pan or Wok
- Knife
- Small Whisk (or fork)
How To Make This Recipe
Step 1: Prepare the Ingredients
Start by thinly slicing shallots until you have ½ cup of sliced shallots.
If you choose to, you can trim the green beans at this point. I chose to leave them whole. This step is up to you!
In a small bowl, mix together with a whisk or a fork 1 tablespoon of miso paste with 1 tablespoon of hot water until there are no clumps remaining.
Additionally, whisk together 1 teaspoon of cornstarch with 1 teaspoon of water until no clumps remain.
Step 2: Boil the Green Beans and Fry the Shallots
In a pot, bring water to a boil.
Once boiling, add the green beans to the water and cook for 1-2 minutes until they are about 80% cooked. You don't want the green beans to be too soft. Remove from the water when done.
In a pan, add a neutral oil and let it heat. Once hot, add the sliced shallot and fry until they get brown and crispy. Be careful to not let them burn.
Remove the crispy shallot from the pan and set aside, but do not wipe the pan. Leave the pan on the heat and add the drained and dried green beans to the pan.
Step 3: Make the Sauce
With the shallots removed from the pan, add the dry and cooked green beans to the remaining oil in the pan. Toss the beans around with the heat on high.
Add the miso mixture to the beans and mix.
Next, add two tablespoons of soy sauce and turn the heat to medium.
Then, add the cornstarch slurry. Combine well and toss with the green beans. As the sauce heats up, it should thicken.
Once thick, turn off the heat and garnish with the crispy shallots.
Expert Tips:
- Serve this on the side with a tofu dish like Crispy Tofu with Honey Soy Glaze or Simple Vegan Sticky Orange Tempeh!
- For an extra kick, add some red pepper flakes, sliced garlic, or ginger!
- Make this recipe completely gluten-free by swapping the soy sauce out for tamari or coconut aminos!
- If you're more sodium conscious, use a low-sodium soy sauce. Additionally, you can decrease the miso paste from 1 tablespoon to ½ a tablespoon and mix it with 1 ½ tablespoons of warm water.
- For a deeper umami flavor, add a sprinkle of MSG! It is so flavorful and MSG is not bad for you!
Recipe FAQs:
Both miso and soy sauce are made from fermented soybeans. Soy sauce includes wheat and a few other ingredients. Soy sauce is not gluten-free and typically has a stronger salty flavor. Miso is made with fermented soybeans and a compound called koji. Miso paste is gluten-free and has a more rich umami flavor.
Miso paste is traditionally vegan. There are no animal products in miso paste. However, some common miso meals, such as miso soup, can often have animal products included.
There is no one correct way to cook green beans. Steaming can be easier to prevent overcooking. However, boiling is the simpler method. Boil them until bright green and cooked about 80% of the way.
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Miso Glazed Green Beans
Ingredients
- 8 ounces French Green Beans
- 1 tablespoon White Miso Paste
- ½ cup Sliced Shallots
- 1 teaspoon Cornstarch
- 2 tablespoon Soy Sauce
- 1 tablespoon Neutral Oil
Instructions
- Start by slicing the shallots and trimming the green beans (optional).
- In a small bowl, mix together with a whisk or a fork 1 tablespoon of miso paste with 1 tablespoon of hot water until there are no clumps remaining
- Next, whisk together 1 teaspoon of cornstarch with 1 teaspoon of water until no clumps remain.
- In a pot, bring water to a boil.
- Once boiling, add the green beans to the water and cook for 1-2 minutes until they are about 80% cooked. Remove from the water immediately when done.
- In a pan, add a neutral oil and let it heat.
- Once hot, add the sliced shallot and fry until they get brown and crispy. Be careful to not let them burn.
- Remove the crispy shallots from the pan and set aside, but do not wipe the pan. Leave the pan on the heat and add the cooked and dried green beans to the pan.
- Toss the beans in the remaining oil with the heat on high.
- Add the miso mixture to the beans and mix.
- Next, add two tablespoons of soy sauce and turn the heat to medium.
- Then, add the cornstarch slurry. Combine well and toss with the green beans. As the sauce heats up, it should thicken.
- Once thick, turn off the heat and garnish with the crispy shallots.
- (Optional) Garnish with red pepper flakes.
Notes
- For an extra kick, add some red pepper flakes, sliced garlic, or ginger!
- Make this recipe completely gluten-free by swapping the soy sauce out for tamari or coconut aminos!
- If you're more sodium conscious, use a low-sodium soy sauce. Additionally, you can decrease the miso paste from 1 tablespoon to ½ a tablespoon and mix it with 1 ½ tablespoons of warm water.
- For a deeper umami flavor, add a sprinkle of MSG! It is so flavorful and MSG is not bad for you!
- Nutrition Information is for 1 serving, which is ⅓rd of this recipe.
- Calories: 101 cal
- Total Fat: 5.4 grams
- Total Carb: 9.3 grams
- Protein: 3.9 grams
Nutrition
Meri
I was looking for a way to use up some shallots and miso, and just happened to have french green beans. These are so delicious (and do make sure to cook the green beans according to the directions). I used coco aminos instead of soy, and also added some toasted pine nuts. I served with coconut rice and grilled honey garlic chicken. Wonderful Friday night meal on the deck!