Blistered Green Beans with Miso Butter

Miso Paste:

So, you probably know miso is a fermented soy bean paste. And you might know that it comes in a number of colors/flavors/strengths. Usually the lighter the miso, the more delicate the flavor—but having said that even the lightest miso packs a nice wallop in terms of flavor and saltiness and umami, which is known as the fifth taste. You don’t need to use all that much to make a big impact in a dish, as these green beans prove.

Blistered Green Beans with Miso Butter

Fresh Green Beans:

You can use regular garden-variety green beans, but do make sure that they are nice and fresh and crisp—this is a pretty obvious thing to say, but I’m hammering at it a bit because when you are cooking green beans this way, with no water or much liquid to speak of, they won’t really get “refreshed” the way they would if they were simmered in water. So the tenderness really needs to come from the beans themselves, not the cooking liquid.  don’t think about frozen or canned for this recipe.

Blistered Green Beans with Miso Butter

If you can get haricot verts, which are skinny tender green beans, then all the better (but—you know—still make sure they are young and fresh and tender!)

You can see these very attractive and flavorful beans here nestled alongside a plate of Mongolian Beef. Try this recipe with brussels sprouts or broccoli florets as well. Or sliced carrots! I think a lot of vegetables would be great this way.

Blistered Green Beans with Miso Butter

More Green Bean Recipes:

Blistered Green Beans with Miso Butter

A simple miso-infused butter turns a pile of fresh green beans into an umami bomb.
Yield: 4 People
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Diet: Vegan, Vegetarian


  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white miso paste
  • 1 tablespoons soy sauce
  • Squirt of Sriracha or other hot sauce or to taste
  • 3 tablespoons unsalted butter
  • 12 ounces haricot verts or green beans trimmed
  • 1 garlic clove finely minced


  • In a small bowl, combine the lemon juice, miso paste, soy sauce, and hot sauce until well blended.
  • In a large skillet, melt the butter over medium heat. Add the green beans and cook for a total of about 7 or 8 minutes, only flipping them a few times during the cooking process so that the beans get a nice bit of dark brown in spots where they are in contact with the pan. When they are cooked to your liking, and browned in a bunch of places, add the garlic, give everything a stir so that you can smell the garlic, and pour in the miso sauce. Flip the beans around in the miso until they are nicely coated with the sauce. Transfer to a plate and serve hot.

Nutrition Information

Calories: 124kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 575mg | Potassium: 207mg | Fiber: 3g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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  1. Loved this recipe on the Thanksgiving table.
    Added a tiny squeeze of honey and would do so again. Next time I’ll skip the butter and use a high smoke-point neutral oil to blister the green beans bc I think the (brown) butter added a richness that wasn’t needed.

  2. Really liked this recipe. It’s a keeper! The only adjustment I would make is to cut the miso in half. With the 2tbsp of miso and soy sauce, I found this to be too salty.

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