Best Adzuki Bean Miso Soup Recipes

Adzuki Bean Soup image

Provided by FlemishMinx

Categories Beans

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces dry adzuki beans
6 cups water
1 large onion, finely chopped
4 stalks celery, thinly sliced
2 tablespoons fresh herbs, finely chopped (rosemary, oregano, parsley, chives, basil, or a combination of your choice)
1 bay leaf
1 clove garlic, finely minced
1 teaspoon ground allspice
3 cloves
2 teaspoons salt
3 teaspoons white pepper

Steps:

Wash the adzuki beans well in several changes of water, then drain.
In a large pot, bring the 6 cups water to a boil.
Add all ingredients and boil rapidly for 15 minutes.
Reduce heat and simmer, covered, for 2 hours.
You may puree fully or partially for a smoother soup, but I prefer it just as it is.
Serve with slices of GOOD bread!

Adzuki Bean Miso Soup image

Yield Makes about 9 1/2 cups, serving 4 as a main course

Number Of Ingredients 7

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

Steps:

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.