Miso Watercress Green Beans Recipes

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MISO-WATERCRESS GREEN BEANS



Miso-Watercress Green Beans image

For everyday dinners and holiday gatherings alike, go beyond the casserole and green beans can be an exciting side dish. Here, they're quickly cooked in a skillet, then brightened with a mixture of umami-rich miso paste, tart lemon, and peppery watercress.

Provided by Shira Bocar

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 pound green beans, trimmed
Kosher salt and freshly ground pepper
2 teaspoons white miso paste
1 tablespoon fresh lemon juice
1 cup packed watercress, torn into pieces

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.

GRILLED DUCK BREAST WITH MISO, GINGER AND ORANGE



Grilled Duck Breast With Miso, Ginger and Orange image

Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest. Substitute duck legs if you wish (they'll take a bit longer to cook), or use large chicken breasts if duck isn't available. Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.

Provided by David Tanis

Categories     dinner, poultry, salads and dressings, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

4 large duck breasts (about 2 pounds)
Salt and pepper
4 tablespoons red miso
2 tablespoons light soy sauce or tamari
1 tablespoon sake or mirin
1 tablespoon grated orange zest
1 tablespoon grated ginger
1 garlic clove, minced
Pinch of cayenne
1 tablespoon toasted sesame oil
4 tablespoons freshly squeezed orange juice
6 ounces small green beans, topped and tailed
Lettuce leaves, for serving
1 large mango, peeled and sliced
Watercress sprigs, for garnish (optional)
3 tablespoons chopped scallions

Steps:

  • Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
  • Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
  • Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
  • Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
  • Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
  • Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams

GREEN BEANS WITH MISO BUTTER



Green Beans with Miso Butter image

Provided by Patrick Fleming

Categories     Soy     Side     Vegetarian     Green Bean     Sake     Simmer     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 11

1/2 pound trimmed green beans
2 tablespoons plus 2 teaspoons room-temperature unsalted butter
2 teaspoons miso
2 tablespoons vegetable oil
kosher salt
freshly ground black pepper
2 teaspoons minced shallot
1 minced garlic clove
1/4 cup sake
1/4 cup vegetable broth or water
sesame seeds

Steps:

  • Cook 1/2 pound trimmed green beans in a large pot of boiling salted water until crisp-tender, 2-3 minutes; drain. Transfer to a bowl of ice water to cool; drain. Whisk 2 tablespoons plus 2 teaspoons room-temperature unsalted butter with 2 teaspoons miso in a small bowl. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add beans; season with kosher salt and freshly ground black pepper. Toss to coat. Stir in 2 teaspoons minced shallot and 1 minced garlic clove; cook for 1 minute. Add 1/4 cup sake; cook until almost evaporated, 1-2 minutes. Add 1/4 cup vegetable broth or water; cook until sauce thickens and reduces by half, about 1 minute. Lower heat to medium; add miso butter and stir until a creamy sauce forms. Garnish with sesame seeds, if desired.

MISO SOUP WITH SWEET POTATOES AND WATERCRESS



Miso Soup with Sweet Potatoes and Watercress image

Categories     Salad     Potato     Raw     Watercress     Simmer

Yield 6 servings

Number Of Ingredients 8

2 medium sweet potatoes
2 natural, salt-free vegetable bouillon cubes
One 12.3-ounce package firm or extra-firm silken tofu, finely diced
1 bunch watercress, thinly sliced
3 to 4 scallions, thinly sliced
2 teaspoons minced fresh or jarred ginger
2 to 4 tablespoons dark miso, such as barley or hatcho
Freshly ground pepper

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

WATERCRESS IN MISO DRESSING



Watercress in Miso Dressing image

Although 300g seems like a lot of watercress don't forget that it will shrink during cooking. This dressing is tasty on all green vegetables, my favourite is with soy beans and runner beans. From the BBC

Provided by PinkCherryBlossom

Categories     Greens

Time 15m

Yield 4 side dishes

Number Of Ingredients 4

4 bunches watercress, about 300g
3 tablespoons tahini paste
2 tablespoons white miso
1 tablespoon soy sauce

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).

Nutrition Facts : Calories 89.5, Fat 6.6, SaturatedFat 0.9, Sodium 594.9, Carbohydrate 5.2, Fiber 1.7, Sugar 0.7, Protein 4

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