Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans

Ingredients

• 6 ounces shiitake mushrooms , sliced
• 1 tablespoon olive oil , divided
• 2 teaspoons sea salt , divided
• 6 ounces green beans , cut into thirds
• 4 cups vegetable broth
• 1.5 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1.5 teaspoons rice vinegar
• 1 Thai chile , scored
• 3 tablespoons yellow miso paste
• 2 tablespoons hot water
• 1 , 8 ounce
• 1 large egg
• 2 greens onions , thinly sliced
• 1 sheet Reynolds Wrap® Aluminum Foil
• 1 sheet Reynolds® Parchment Paper

Instructions

1. 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.

2. 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.

3. 3

   Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.

4. 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).

5. 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.

6. 6

   Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.

7. 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.

8. 8

   Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.

9. 9

   Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.