🥡 Asian Foods Recipes

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Adzuki Bean Miso Soup
F ✖️ 🌞 🧵 🫴
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Serving Size: Makes about 9 1/2 cups, serving 4 as a main course
Ingredients
4 cups water  
2 vegetable bouillon cubes (0.75 ounce total)  
3 cups cooked dried adzuki beans or rinsed and drained canned adzuki beans  
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, slices thin 
Directions
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.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: soup, bean, vegetable bouillon, adzuki beans, miso
🗂️ Categories: 🥣 Soups & Stews, 🥡 Asian Foods, 🍅 Veggies
📚 Cookbooks: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Recipe #767 was added on February 01, 2009 and last updated on November 21, 2021.
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