Adzuki beans and miso paste may not be staples in your kitchen or even on your grocery list. But please don’t let some unique ingredients deter you from trying this delicious soup!
Adzuki beans (also called aduki) are a small red bean used in Asian dishes and often in sweets. For this recipe, I found a canned version from Eden Organic. If you use dried beans, reserve about 1 cup of the bean’s soaking water for the soup.
Miso paste is a staple in Asian markets but commonly found in the Asian sections of general grocery stores. It is a fermented soybean product and is known for the umami taste it contributes to a dish.
Start to finish in under 30 minutes, your mouth will be so happy with the savory flavors that emerge from this soup!
Adzuki and Potato Miso Soup (serves 6)
1 tablespoon canola oil
1 can adzuki (aduki) beans (do not drain)
4 cups vegetable stock
2 bunches green onions, white and green parts chopped separately, divided
¾ cup dried shiitake mushrooms, crumbled
1 pound small red potatoes, quartered
2-4 tablespoons miso paste
Heat oil in large saucepan. Add white parts of green onions, sprinkle with salt and cover. Cook 5 to 7 minutes until onions are soft. Add 4 cups vegetable stock, beans, mushrooms, and potatoes. Cover and bring to a boil. Reduce heat, keep covered, and cook for 15 minutes until the potatoes are tender. Stir miso into 1 cup of soup broth and add back to soup. Simmer until heated through. Season with more miso and/or salt to taste. Sprinkle with green parts of onion before serving. Enjoy!