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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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:
1. 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.
2. 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.
3. 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.
4. Each serving about 431 calories and 4 grams fat (8% calories from fat). Nutritional analysis provided by Gourmet
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