Still working on using up ingredients I had bought and ended up not using as much as I thought I would. This time it’s adzuki beans. Even after I made this recipe, I still have a container left, so tonight we’re having sekihan, with some grilled salmon and a carrot salad. But this soup recipe is good for when you want something warm and simple, so it’s great for the coming autumn nights.

Carrot, Adzuki, and Miso Soup

just what the title says. simple but satisfying.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 cups water or bone broth or stock if using water you can add flavor using something like Better Than Bouillon
• 3 cups cooked adzuki beans I precooked mine in the Instant Pot
• 2 teaspoons avocado or other neutral oil
• 3 carrots, sliced thinly on the diagonal
• 1/4 cup miso I used red
• garlic chives, or chives, or scallions sliced thinly

Method

 

1. Bring water or broth to a boil in a saucepan. Add beans and simmer 10 minutes to infuse flavor.
2. While beans are simmering, heat oil in a skillet.
3. Add carrots and stir-fry over medium-high heat until crisp-tender. Stir into soup.
4. Ladle a small amount of the broth into a bowl.
5. Blend in the miso until combined well.
6. Return broth-miso mixture into soup and bring to boil once more.
7. Once it boils, turn off heat and stir in garlic chives or scallions.
8. Remove from heat and adjust seasonings. Serve hot.