Miso Gravy-Smothered Green Beans Recipe (2024)

I was super excited to try this recipe, but the gravy came out incredibly salty. I used a low salt broth, didn't add any salt to the roux, and maybe all the saltiness came from the miso paste. I'm not sure what I did wrong, but just a note for anyone making this - watch the salt.

Didn’t like it. Rich, kind of boring. Tried 2 types of toppings : toasted almond slivers and sautéed shallots. Didn’t help.

Had no shallot—so substituted Kirkland brand dried chopped onion (rehydrated then sautéed with the garlic)Had no plain sour cream—so substituted Top the Tater sour cream with chive. Finished with lemon as called for. Gravy was delicious. Really similar to green bean casserole. Will definitely make again. Kids liked it too.

LOVED this. Adding this to our regular rotation. It’s so cozy and a great take on the thanksgiving classic.

Skipped the sour cream (doesn’t seem necessary!) and used no salt added broth since miso is already salty on its own! Added mushrooms too, turned out great.

Made this tonight, and served it with Mara's Tofu and Mixed grains, another NYT Cooking recipe. It was delicious. I subbed 1/4 large yellow onion for the shallot and used 1 cube regular bouillon with 2 cups water in lieu of broth, added pepper but no additional salt, and used white miso. Cooked the green beans as directed in the gravy for 10 minutes covered and 8 uncovered. They were tender but not soggy/overcooked, and the gravy wasn't too salty at all.

Due to demand, I’ve made this many times. After completion, let it rest off the heat for 5 minutes- the flavors meld and it gets creamier. I usually keep to the recipe but have substituted onions and added mushrooms to the sauté with great results

My family liked this recipe - even though I forgot the sourcream and lemon. This is the best way to use leftover roasted turkey! Noticed one complaint about this recipe was the excess gravy, but this made it perfect for adding leftover turkey and serving over rice.

I made this as written. It was very tasty. There was more than enough gravy.

Do it with chicken!

I really like this recipe. I used what I had on hand and substituted half an onion for the shallots, added an extra clove of garlic and an extra TBSP of miso paste (red instead of white). Came out beautifully! will definitely make again

I agree with previous cooks regarding halving the gravy.

Quite enjoyed this. Modified a bit - used margarine to make vegan for a friend, also added in more shallots and some green onions. Didn't do lemon. Wasn't too salty.

we loved this. I doubled the green beans but kept other measurements the same. I'll make the miso gravy again for other purposes. to anyone concerned about mushy green beans, i followed the cooking times and they came out perfect, tender but still firm. they also held well although the gravy thickened up a little over the next hour, so I thinned with some hot water. For the topping I sliced up a few shallots and tossed in flour and S&P. and fried in a little veg oil. Delicious.

This is an amazing recipe ! I’ve made it twice now for my partner since they cannot get enough. I think the key trick to this recipe is the brand of miso - make sure to get one that is low in sodium. I’ve been using organic shiro miso that I found in Whole Foods and it’s been great both times.

This a fabulous recipe! I would just say that unless you like a few green beans with your gravy, the gravy is definitely enough for 2lbs of beans which makes in even better for Thanksgiving.

I loved the gravy! But I really, really like the taste of miso. I will say that I didn’t have as much miso as the recipe called for, i probably just had 1/2. I was nervous about trying this because other people didn’t like it, but I really did!