Adzuki Bean Miso Soup

Ready in 20 minutes

This dish is quick if you have the beans already cooked, or from a can. I made this with a mild miso and very little veggie (from powder) stock as I was concerned about saltiness - but it was fine.

Top-ranked recipe named "Adzuki Bean Miso Soup"

4 avg, 1 review(s) 100% would make again


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4 cups Water
2 cubes vegetable bouillon; (0.75 ounce total)
3 cups cooked dried adzuki beans; or rinsed and drained c
2 teaspoons vegetable oil
3 medium carrots; cut diagonally into 1/16-inch-thick slices
1/4 cup white miso; (fermented bean paste)
4 scallions; sliced thinly

Original recipe makes 4



In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved. Add beans and simmer, stirring occasionally, 15 minutes.

In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes. Stir carrots into soup.

In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup. Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.

Each serving about 431 calories and 4 grams fat (8% calories from fat).


Added on Award Medal
Verified by stevemur
Calories Per Serving: 288 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
jaffa_usa 5 years ago
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