The only thing that I regret about this adzuki bean soup is that I didn’t soak the beans the night before. Already committed to the soup, I had to wait an impatient 2 hours until it was ready. Other than that – delicious. You can make it with canned beans, but slow cooked beans have a much firmer texture and a fuller flavor. I at this soup with some sesame kale chips, one of which migrated into the bowl for the photo!
Adzuki Bean, Miso and Vegetable Soup
serves 4
1 tsp. oil
2 cloves garlic, chopped
4 cups vegetable broth
5 dried giant shitake mushrooms, broken
small handful of dried kelp
2 large carrots, “long” cubed
2 cups cooked or canned adzuki beans
1 Tbs. white miso paste
Heat the oil in a medium stockpot, then saute the garlic until golden brown. Add the vegetable broth, dried mushroom and kelp and bring to a boil. Reducing heat to a simmer, add the carrots and beans, and stir in the miso. Cook until the carrots are just tender, and the kelp and mushrooms are soft. Add a splash of soy sauce, a spoonful of hot sauce, or any other appealing condiment!
1 Tbs. white miso paste
2 carrots, “long” cubed
