Spicy Miso Soup with Roasted Shiitake Mushrooms and Green Beans

1 . Stage

Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.

2 . Stage

Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.

3 . Stage

Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.

4 . Stage

Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).

5 . Stage

Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.

6 . Stage

Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.

7 . Stage

Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.

8 . Stage

Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.

9 . Stage

Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.