Aduki Bean Miso Soup
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Servings
2
Ingredients
- 1 cup cooked aduki beans (or canned, drained & rinsed)
- · 4 cups vegetable stock
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3 tbsp miso paste
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1 cup oyster and shiitake mushrooms, torn or sliced
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1 cup kale, chopped
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1 small carrot, thinly sliced
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1 portion soba or udon noodles (cooked separately)
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1–2 spring onions, chopped
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1 tsp soy sauce or tamari
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1 tsp sesame oil
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Toasted sesame seeds for garnish
Directions
Bring the vegetable stock to a gentle simmer. Add the oyster mushrooms, carrot, and aduki beans, and let them cook for 5–7 minutes until the vegetables are tender.
Lower the heat, dissolve the miso paste in a ladle of hot stock, then stir it back into the pot, making sure not to let the soup boil after adding miso.
Stir in the chopped kale and cook for 1–2 minutes until just wilted.
Divide the cooked soba or udon noodles into bowls, then pour the soup over the noodles.
Finish with a drizzle of sesame oil if using, and sprinkle with spring onions and toasted sesame seeds. Add a splash of soy sauce to taste, and serve hot.
