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.
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 4
main dish
soup
low fat
meatless
vegetarian
atkins friendly
low sugar
beans
japanese
winter
bitter
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 4 cups water
- 2 teaspoons vegetable oil
- 2 cubes vegetable bouillon (0.75 ounce total)
- 3 cups cooked dried adzuki beans or rinsed and drained c
- 3 medium carrots cut diagonally into 1/16-inch-thick slices
- 1/4 cup white miso (fermented bean paste)
- 4 scallions sliced thinly
- Carbohydrate 51.97109 g
- Cholesterol 0.234 mg
- Fat 2.9116164559111 g
- Fiber 14.6946002977192 g
- Protein 15.270775 g
- Saturated Fat 0.414959973977852 g
- Serving Size 1 1 Serving (365g)
- Sodium 592.0885 mg
- Sugar 37.2764897022807 g
- Trans Fat 0.237860119868438 g
- Calories 288 calories
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).
