Green beans treated to a mushy miso dressing

This salad of green beans with a miso dressing is the third of the very popular salads which served for the Tried and Supplied founder’s Big Birthday. The other two were the super-simple slightly Asian carrot and fennel salad; and the golden fragrant salad of cauliflower and turmeric.

This way of serving beans is also good hot, as an accompaniment.


Recipe for green beans treated to a mushy miso dressing

Serves 2


  • 120g/4 oz green beans
  • about 6-8 medium sized mushrooms
  • 2 tsp brown miso paste
  • 4 tbsps shelled cashews
  • pinch of Urfa pepper flakes
  • 1 tbsp sesame oil – or more
  • 1 tbsp rich, thick soy sauce


  1. Bring a pan of salted water to the boil.
  2. Top and tail the beans, and cut them into lengths of about 5 cm/1”. Add to the boiling water, simmer for about five minutes. Drain, refresh under icy water, and leave to drain again.
  3. Chop the mushrooms as small as you can, and fry them in the sesame oil together with the cashews, miso paste and Urfa pepper flakes.
  4. Add the drained beans. Transfer to a salad bowl, add the soy sauce, stir well, and serve.



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