You’d never guess it’s in there, but you’ll taste the difference.
Perhaps it was because my mom preferred hergreen beans simmered with bacon.
And that is how I unexpectedly foundan ingredient that instantly upgrades any green bean casserole recipe: miso.
Simply Recipes / Adobe Stock
Simply Recipes / Mihaela Kozaric Sebrek
Why Miso in Green Bean Casserole?
Miso is a fermented soybean paste.
Its not a traditional casserole ingredient, but maybe it should be.
Simply Recipes / Mihaela Kozaric Sebrek
Because miso is fermented, it imparts a rich, savory flavor to a dish.
Its complex and packed with umami, adding a perfect touch of saltiness and sweetness.
There are different types of miso.
For green bean casserole, I like to use white (or shiro) miso.
Its lighter and milder in flavor than the other varieties and pairs well with vegetables like green beans.
It’s easy to find miso at any standard grocery store these days.
I usually look in the international aisle or the refrigerated section, near the produce or tofu.
For all other recipes, you should be free to miso (its a verb now).
Then proceed with the recipe as written.
Refrigerate leftovers in the original container, tightly covered.
Luckily, miso is delicious in so many dishes beyondmiso soup:
