I’m obsessed with these umami-rich Miso Green Bean Recipes that turn humble beans into a healthy, flavor-packed side that will have you reaching for seconds.
I love a side that shows up like it means business, and these miso green beans do exactly that. Bright snap of green beans meets deep, savory miso paste and somehow it hits all the good spots, makes you want more right away.
I eat them when I need something quick but not boring, and they keep turning up in my weeknight line up. They belong on any Miso Green Bean Recipes roundup, and honestly they’re perfect for Green Meals that need a tiny bit of swagger.
Try them when you want a fast, flavorful side that surprises you.
Ingredients
- Fresh green beans add fiber, crunch and bright vegetal flavor to balance richness.
- Savory miso brings umami, some protein and salty depth, makes sauce glow.
- Soy or tamari gives salt and fermented note, boosts overall savoriness.
- Toasted sesame oil adds nutty aroma and a tiny kiss of richness.
- Garlic and ginger punch in heat and warmth, keeps it lively.
- A touch of maple or sugar balances salt with mild sweet notes.
- Scallions add freshness, sesame seeds give crunch and toasty finish.
- Mirin or rice vinegar brightens with subtle acidity, lifts flavors.
- Red pepper flakes are optional, for warming heat and tiny spark.
Ingredient Quantities
- 1 lb (450 g) green beans trimmed
- 1 tbsp neutral oil (vegetable or canola)
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1 1/2 tbsp white or yellow miso paste
- 1 tbsp soy sauce or tamari
- 1 tsp mirin or rice vinegar
- 1 tsp maple syrup or brown sugar
- 1 tsp toasted sesame oil
- 2 tbsp water
- 1 tbsp toasted sesame seeds
- 2 scallions thinly sliced
- Pinch red pepper flakes optional
How to Make this
1. Trim the green beans and bring a large pot of salted water to a boil, add the beans and blanch 2 to 3 minutes until bright green and crisp-tender, then plunge into ice water to stop cooking and drain well.
2. While the beans blanch, whisk the sauce: in a small bowl combine 1 1/2 tbsp white or yellow miso paste, 1 tbsp soy sauce or tamari, 1 tsp mirin or rice vinegar, 1 tsp maple syrup (or brown sugar), 1 tsp toasted sesame oil and 2 tbsp warm water; stir until the miso is fully dissolved so you dont get lumps.
3. Heat 1 tbsp neutral oil in a large skillet over medium-high heat, add the minced garlic and grated ginger and sauté about 30 seconds until fragrant but not browned.
4. Add the drained green beans to the skillet and stir-fry 2 to 4 minutes so they get hot and have a few browned spots, dont overcook — you want them snappy.
5. Reduce heat to medium, pour the miso sauce over the beans and toss to coat; cook 1 to 2 minutes until the sauce thickens slightly and clings to the beans, scraping any stuck bits from the pan.
6. If the sauce seems too thick or sticky, add a splash more water (a teaspoon at a time) to loosen it and keep it glossy.
7. Taste and adjust: add a touch more soy if it needs salt, or a pinch of maple or sugar if you want it sweeter.
8. Remove from heat, transfer to a serving bowl, drizzle any remaining sauce over the top, then sprinkle 1 tbsp toasted sesame seeds and the thinly sliced scallions; finish with a pinch of red pepper flakes if you want a little heat.
9. Serve warm or at room temperature, and enjoy — these keep their crunch best if eaten the same day.
Equipment Needed
1. Large pot for blanching the green beans
2. Large bowl for an ice water bath
3. Colander or strainer to drain the beans
4. Large skillet or sauté pan for stir-frying
5. Small bowl and whisk (for the miso sauce)
6. Tongs or a slotted spoon to toss the beans
7. Chef’s knife and cutting board for trimming and slicing scallions
8. Microplane or fine grater for ginger
9. Measuring spoons (and a tablespoon) for the miso, soy and oils
FAQ
Miso Green Beans Recipe Substitutions and Variations
- Miso paste: Doenjang (Korean fermented soybean paste), use about three quarters the amount cause it is stronger; chickpea miso works one to one if you need soy free; or last resort mix 1 tbsp tahini plus 1 tsp soy sauce and a pinch salt for creaminess and umami.
- Soy sauce or tamari: Coconut aminos for a soy free, sweeter option; Bragg liquid amino for similar savory depth; low sodium soy sauce if you want less salt.
- Mirin or rice vinegar: Replace mirin with 1 tsp sake plus half tsp sugar; use apple cider vinegar or white wine vinegar one to one for rice vinegar, add a pinch sugar if you were trying to mimic mirin.
- Maple syrup or brown sugar: Honey or agave nectar one to one; coconut sugar as a dry swap; or plain granulated sugar dissolved in a little water.
Pro Tips
1) Pat the beans bone dry after the ice bath, like really dry, otherwise they just steam in the pan and you lose that nice blistered color and snap.
2) Dissolve the miso in warm water first and whisk it till smooth, if there’s still lumps press it through a small sieve or mash it with a fork. Miso varies a lot in saltiness, so taste the sauce and tweak the soy, mirin or maple before you add it to the pan.
3) Cook on high heat so you get quick browning, dont overcrowd the skillet, do batches if needed. Add garlic and ginger only for a brief moment so they get fragrant but dont burn, and add the toasted sesame oil at the end so it keeps its flavor.
4) For a glossy clingy sauce make a tiny slurry, like 1/4 tsp cornstarch mixed with a tsp of water, stir that in at the end and cook 30–60 seconds till it thickens. If you prefer no starch just add hot water a teaspoon at a time to loosen and keep it shiny.
5) Toast the sesame seeds beforehand for way more aroma, and you can make the miso sauce ahead and refrigerate. Reheat gently and serve same day so the beans keep their crunch.
Miso Green Beans Recipe
I’m obsessed with these umami-rich Miso Green Bean Recipes that turn humble beans into a healthy, flavor-packed side that will have you reaching for seconds.
4
servings
110
kcal
Equipment: 1. Large pot for blanching the green beans
2. Large bowl for an ice water bath
3. Colander or strainer to drain the beans
4. Large skillet or sauté pan for stir-frying
5. Small bowl and whisk (for the miso sauce)
6. Tongs or a slotted spoon to toss the beans
7. Chef’s knife and cutting board for trimming and slicing scallions
8. Microplane or fine grater for ginger
9. Measuring spoons (and a tablespoon) for the miso, soy and oils
Ingredients
1 lb (450 g) green beans trimmed
1 tbsp neutral oil (vegetable or canola)
1 clove garlic minced
1 tsp fresh ginger grated
1 1/2 tbsp white or yellow miso paste
1 tbsp soy sauce or tamari
1 tsp mirin or rice vinegar
1 tsp maple syrup or brown sugar
1 tsp toasted sesame oil
2 tbsp water
1 tbsp toasted sesame seeds
2 scallions thinly sliced
Pinch red pepper flakes optional
Directions
- Trim the green beans and bring a large pot of salted water to a boil, add the beans and blanch 2 to 3 minutes until bright green and crisp-tender, then plunge into ice water to stop cooking and drain well.
- While the beans blanch, whisk the sauce: in a small bowl combine 1 1/2 tbsp white or yellow miso paste, 1 tbsp soy sauce or tamari, 1 tsp mirin or rice vinegar, 1 tsp maple syrup (or brown sugar), 1 tsp toasted sesame oil and 2 tbsp warm water; stir until the miso is fully dissolved so you dont get lumps.
- Heat 1 tbsp neutral oil in a large skillet over medium-high heat, add the minced garlic and grated ginger and sauté about 30 seconds until fragrant but not browned.
- Add the drained green beans to the skillet and stir-fry 2 to 4 minutes so they get hot and have a few browned spots, dont overcook — you want them snappy.
- Reduce heat to medium, pour the miso sauce over the beans and toss to coat; cook 1 to 2 minutes until the sauce thickens slightly and clings to the beans, scraping any stuck bits from the pan.
- If the sauce seems too thick or sticky, add a splash more water (a teaspoon at a time) to loosen it and keep it glossy.
- Taste and adjust: add a touch more soy if it needs salt, or a pinch of maple or sugar if you want it sweeter.
- Remove from heat, transfer to a serving bowl, drizzle any remaining sauce over the top, then sprinkle 1 tbsp toasted sesame seeds and the thinly sliced scallions; finish with a pinch of red pepper flakes if you want a little heat.
- Serve warm or at room temperature, and enjoy — these keep their crunch best if eaten the same day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 128g
- Total number of serves: 4
- Calories: 110kcal
- Fat: 6.5g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Polyunsaturated: 1.25g
- Monounsaturated: 3g
- Cholesterol: 0mg
- Sodium: 475mg
- Potassium: 290mg
- Carbohydrates: 10.9g
- Fiber: 4.1g
- Sugar: 3g
- Protein: 3.2g
- Vitamin A: 789IU
- Vitamin C: 14mg
- Calcium: 71mg
- Iron: 1.7mg
