Miso Sesame Green Beans Recipe
Simple and delicious miso sesame green beans - lightly boiled green beans tossed with a simple sesame miso dressing and sprinkled with sesame seeds.
Servings: 6
Ingredients
- 1-1/2 tablespoons white sesame paste**
- 1-1/2 tablespoons sweet white miso
- Salt, to taste
- 1-1/2 tablespoons seafood stock** or water
- 16 ounces green beans
- 1-1/2 tablespoons white sesame seeds (optional)
Instructions
- In a bowl, whisk together the sesame paste and miso until creamy and blended.
- Taste, and if the mixture seems too sweet, stir in salt to taste.
- To thin the mixture to a saucy consistency, stir in stock or water, one spoonful at a time. Set aside.
- Clean the green beans and then snap or cut off their stem ends.
- Bring a large pot of salted water to boil, add the beans and cook for 3 to 5 minutes or until bright green. Drain the beans then let cool at room temperature.
- Just before serving, toss the green beans in the sesame-miso sauce and garnish with sesame seeds, if desired.
Notes
Serving size: 1/6th recipe
WW Points: 1
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) **Look for white sesame paste and seafood stock in Asian grocery stores. The white sesame paste is called shiro neri goma, or smooth white sesame paste. I used tahini (Middle Eastern sesame paste) in place of the Asian white sesame paste, since it's what I had in the pantry and water in place of the seafood stock with great results. The next time I'm at an Asian market, I will check out the real thing. You can keep the sauce in a tightly closed glass jar in the refrigerator for up to 3 weeks. You can also make the sesame paste from scratch by grinding toasted sesame seeds. For more complete details you will want to check out Elizabeth's book.
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) **Look for white sesame paste and seafood stock in Asian grocery stores. The white sesame paste is called shiro neri goma, or smooth white sesame paste. I used tahini (Middle Eastern sesame paste) in place of the Asian white sesame paste, since it's what I had in the pantry and water in place of the seafood stock with great results. The next time I'm at an Asian market, I will check out the real thing. You can keep the sauce in a tightly closed glass jar in the refrigerator for up to 3 weeks. You can also make the sesame paste from scratch by grinding toasted sesame seeds. For more complete details you will want to check out Elizabeth's book.
Nutrition
Serving: 1/6th recipe | Calories: 68kcal | Carbohydrates: 7.9g | Protein: 3.2g | Fat: 3.6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 62mg | Potassium: 172mg | Fiber: 3.2g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg