Green beans show up at our dinner table once a week, most of the time in a quick preparation with slivered, toasted almonds.  It’s nice to have some recipes that you can almost pull on your sleep.  This version from Bon Appetit is almost as simple, but feels a lot more special because it uses miso.  I suppose it’s the funk factor, that umami component that adds extra flavor. Try this recipe, even if you don’t normally use this Japanese gem in your cooking. You’ll love it, I am sure.

(adapted from Bon Appetit)

2 + 1/2 pounds green beans
1/4 cup white miso (may use less if you are a miso newbie)
3 tablespoons  rice vinegar
2 tablespoons mustard
2 tablespoons grapeseed oil
1 tablespoon sugar
1/4 cup slivered almonds, toasted

Cut green beans in pieces 1 to 1.5 inches long. Cook them in a large pot of boiling salted water until crisp-tender (less than 5 minutes). Transfer to a large bowl of ice water to cool. Drain well. 

Whisk miso,  vinegar, mustard, oil, and sugar in a small bowl. Season with salt, but very lightly because miso is already salty. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds.


to print the recipe, click here

I always have miso in the fridge. It keeps for a long time, and shows up more and more in recipes everywhere. I often add it to sauteed mushrooms, but green beans match equally well with the sweet-saltiness of miso.  Yin and Yang.  Gotta love it!

This dish is a great side for chicken, salmon, steak, or pork. And leftovers are excellent even at room temperature.

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20 thoughts on “MISO IT UP

  1. I guess I need to purchase some Miso! I don’t normally purchase it, but you’ve now changed my mind. Green beans have been in my market lately and I’ve been picking up a bag each week so I’m thrilled to have a new recipe to try.


  2. THanks, everybody!

    If you’ve never used miso with veggies, I highly recommend trying mushrooms first as a ‘warm up’ – it is absolutely delicious, I like to sautee a mixture of regular mushrooms and porcini (just a touch of those), then add a little miso thinned with water if necessary. Oh, pure heaven!


  3. I love green beans, too. I never tried miso 😦 I have to see if I can find here, or I’ll buy it from Paris, on my next trip there.
    Anyway, green beans and almonds sounds like a winner combination. Now you made me curious about miso…


    • Definitely stop by La Grande Epicerie (oh, I am getting homesick) and get some miso, you will love to cook with it. Maybe get some red and some white, just for the fun of it…


  4. Mmm… what a delicious bean vinaigrette and I agree, the miso does make it extra special. It’s nice to have recipes that are relatively easy to pull together yet a bit different from the usual – not to mention nutrient rich – very nice Sally!


    • plus, the fact that miso has a long shelf life makes me like it even more! Sometimes I buy special sauces or condiments that go bad because I use just a little bit and forget about them in the fridge. A shame…


    • Nowadays it’s very common to find here, even in the small town where we live, each supermarket carries at least one type. Until a couple of years ago, I had to order it online


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