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Miso Green Beans

Miso green beans are a quick and flavorful side dish made with crisp green beans coated in a rich miso butter sauce. Garlic, soy sauce, and a touch of honey create a savory balance that pairs well with rice, grilled meats, or simple weeknight meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Calories: 92
Ingredients Equipment Method Notes

Ingredients
  

Green Beans
  • 1 pound fresh green beans trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
Miso Sauce
  • 1 tablespoon white or yellow miso paste
  • 1 teaspoon soy sauce
  • 1 teaspoon honey or maple syrup
  • 1 small clove garlic finely minced
  • 1 tablespoon water
Optional Toppings
  • 1 teaspoon sesame seeds optional
  • 1 green onion sliced, optional

Equipment

  • Large Pot
  • Large Skillet
  • Small Bowl

Method
 

  1. Wash the green beans well and trim the ends.
  2. Bring a pot of water to a boil. Add the green beans and cook for 3 minutes, until bright green and slightly tender.
  3. Drain the beans and rinse quickly with cool water to stop the cooking.
  4. Heat the olive oil and butter in a large skillet over medium heat.
  5. Add the minced garlic and cook for about 30 seconds, until fragrant.
  6. Add the green beans to the skillet and stir for 2 to 3 minutes so they heat through and lightly blister.
  7. In a small bowl, mix the miso paste, soy sauce, honey, and water until smooth.
  8. Pour the miso sauce over the beans and toss gently until evenly coated and glossy.
  9. Cook for 1 to 2 minutes more, until the sauce thickens slightly.
  10. Sprinkle with sesame seeds and sliced green onion before serving, if desired.

Notes

Do not overcook the green beans if you want them to stay crisp and bright. Mixing the miso with water before adding it to the skillet helps the sauce coat the beans evenly. White miso gives the mildest flavor, while red miso creates a stronger, saltier finish. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water if needed.