Saturday, November 17th, 2018

RECIPE: Green Beans with Spicy Miso Sauce

Published on August 25, 2010 by   ·   1 Comment Pin It

In miso fermentation bacteria and enzymes convert carbohydrates to simple sugars, and proteins into easily assimilable amino acids. They also create beneficial enzymes, vitamins, and an array of valuable phytonutrients. Such exceptional quality miso is five times higher in protective isoflavones than unfermented soy foods. Trypsin inhibitors in soy are broken down allowing full utilization of the soy protein. Miso is rapidly gaining recognition in the West as a protective super food with its wealth of enzymes, microorganisms, and phytonutrients that aid digestion and strengthen the immune system. Today, commercial miso is made of genetically engineered soybeans that are hexane gas de-fatted, uses pharmaceutical industry enzymes to speed conversion, and commonly contains preservatives and MSG. Traditionally handcrafted miso using long, slow fermentation and the finest ingredients is by far a better choice.   That said, get your cooking on with miso!!

Green Beans with Spicy Miso Sauce

Serves 2  | Prep. Time 10 minutes  | Cook Time 10 minutes

Green Beans in Spicy Miso Sauce


In a large skillet, heat oils and saute garlic for 30 seconds. Add the onion and saute until translucent. Add green beans and saute 3 to 5 minutes. Dilute miso with 2 tablespoons cold water. Mix dissolved miso, barley malt, mirin and kuzu together. More miso may be added to taste, if desired. Add to the hot vegetables, stirring constantly for about 1 minute until thick. Serve as a side dish or as a topping for noodles or cooked organic grain.

Nutritional Info Per serving
117 Calories, 4g Fat (25% calories from fat), 4g Protein, 20g Carbohydrate, 5g Fiber, 0mg Cholesterol, 252mg Sodium


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Readers Comments (1)

  1. John Lucas says:

    thanks for the greatpost

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