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
Main Ingredient: Beans
Category: Soup and Stew
|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|
|1||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.|
|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).|
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