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. 

Curried Japanese Pumpkin, Tofu Soup

This soup is inspired by a trip to Berkeley to a Japanese restaurant that served sushi and a curry soup.  Never knew Japanese used curry, so I had to taste it.  It had a delicious flavor: it was mild and definitely not a hot curry.  This is my version, it has been over 7 years ago, but remember the curry was flavorful yet mild.  The rest is what I think would taste good and could be used in a Japanese soup. Forgot I made toasted pumpkin seeds for garnish, not in the photo.

2 cups of pumpkin, cubed

1 lb of extra firm tofu, cubed and pressed overnight

1/4 cup of sesame oil

1/4 cup of soy sauce

1 tbls. of minced fresh ginger

4 bunches of green tea noodles

2 carrots, grated

1 red pepper, thinly sliced

1 bunch of green onions, diced

3 cups of mizuna, ripped around 1-2 inch pieces (kale can be used too)

12 cups of vegetable broth

1 tbls. of yellow curry (should be flavorful, not hot)
roasted pumpkin seeds (1 tbl soy sauce and 1 tbl sesame sauce), garnish

1. Set the oven to 500 degrees Fahrenheit.
2. Put the tofu in a plastic bag with the soy sauce and ginger.
3. Refrigerate overnight the bag of tofu marinade.
4. Place cubed pumpkin and 1 tbls. of sesame oil in a pan single layer and roast for 30-45 minutes.
5. Turn pumpkin half way through.
6. In a medium fry pan place 1 tbls. of sesame oil and get the pan to medium-high heat.
7. When the pan is hot drain the tofu and fry in the pan for 10-15 minutes.
8. Reserve the soy sauce and ginger for the soup.
9. Take a large pot and boil water.
10.  Take the noodles and place in pot to boil for 5 minutes (noodles should be mainly cooked, but will cook more in soup).
11. Drain noodles and place back in the pot.
12. Place broth, reserve soy sauce-ginger mixture, 2 tbls. sesame oil, carrots, red pepper, green onion, mizuna and yellow curry.
13. Heat on medium heat for 5- 10 minutes.
14. Ladle into bowls and eat.

Note: Marinating and frying tofu and roasting pumpkin can be done up to 2 days beforehand.  Soup is really easy to make if you do decide to do this.  Roasted pumpkin seeds can be made 2 days beforehand too, just remember them, unlike me :-)