Adzuki Bean Miso Soup

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

Cuisine: Japanese

Main Ingredient: Beans

Category: Soup and Stew

Difficulty: 1/10

  • admin image
recipe by Admin
Average of 0 (from 0 votes)

Adzuki Bean Miso Soup

Oven temp:
Prep Time:
Cooking Time:


4 cupsWater
2 cubesvegetable bouillon; (0.75 ounce total)
3 cupscooked dried adzuki beans; or rinsed and drained c
2 teaspoonsvegetable oil
3 mediumcarrots; cut diagonally into 1/16-inch-thick slices
1/4 cupwhite miso; (fermented bean paste)
4scallions; sliced thinly


1In 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.
2 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.
3 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.
5 Each serving about 431 calories and 4 grams fat (8% calories from fat).
Low Fat Vegetarian
  • Adzuki Bean Miso Soup

Members may upload new images for this recipe by logging in.

Members add reviews for this recipe by logging in.