Adzuki Miso Soup

Adzuki Miso Soup

Adzuki is a Japanese bean. It may be hard to find this bean for some people so any small red bean or mung bean would be fine. Any miso can be used, but white is preferred and is usually found in either the international aisle or in the health food aisle.  Seaweed can be found in most international aisles and this is strictly optional. Any vegetable can be used like mushrooms, bok choy, cooked pumpkin, edamame, and cabbage. Japanese noodles can be added too, but I would have them cooked separately and put in the bowl with the soup ladled over the noodles. 

8 cups vegetable broth

1/2 cup crumbled dried seaweed, such as wakame, optional

6 cups cooked adzuki beans 

1 tablespoon light sesame oil

6 medium carrots, cut diagonally into 1/16-inch-thick slices

½ cup white miso 

The darker the miso the stronger it will be.  For this soup, lighter is better.

2 cups of firm tofu, pressed and chopped

It does not have to be exactly like this, but having a towel or paper towels to absorb the liquid and something heavy to place on top of the tofu are the main requirements.  This should be done for 8 hours or overnight.  If you want a meaty texture you can freeze the tofu also.s

8 scallions, sliced thinly

pepper, to taste

1. In a 4-quart heavy saucepan bring the broth and seaweed to a boil. 

2. Add beans and simmer, stirring occasionally, 15 minutes.

3. 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. 

4. Stir carrots into soup.

5. In a small bowl stir together miso and 1 cup hot broth until combined will and stir into soup. 

6. Bring soup just to a simmer, stirring occasionally, and stir in the tofu, scallions and pepper to taste.