Adzuki Bean–Miso Soup Recipe

Azuki Beans
Wikimedia/Sanjay Acharya


  • 1 cup dried adzuki beans
  • 6 cups water
  • 1∕3 cup mellow white miso
  • ¼ pound firm tofu, cubed (optional)
  • ¼ cup sliced scallions

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by Lynn Alley

Although we generally think of them as a favorite Japanese food, adzuki beans are believed to have been domesticated in the Himalayas several thousand years ago. By 1,000 B.C. they appeared in China, then later in Japan, where today they are second only to soybeans.

They are small and cook quickly, and the tannins in their skins give the soup added color and flavor. This light miso soup is perfect for those occasions when you want to take the edge off your appetite without stuffing yourself to the gills, or when you want a lot of broth with just a little bit of substance to it.

You could also add some small cubes of tofu for extra protein.


Rinse the adzuki beans thoroughly, then place them in a 7-quart slow cooker along with the water and miso. Stir.

Cover and cook on low for about 4 hours or until the beans are tender. Add the tofu (if using) and continue cooking for 15 more minutes or until the tofu is hot.

Ladle the soup into bowls. Top each bowl with the sliced scallions and serve.


Calories per serving:

582 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 51g 79%
  • Carbs 343g 114%
  • Saturated 10g 49%
  • Fiber 76g 305%
  • Sugars 56g
  • Monounsaturated 10g
  • Polyunsaturated 27g
  • Protein 144g 289%
  • Sodium 30,852mg 1,285%
  • Calcium 1,027mg 103%
  • Magnesium 802mg 201%
  • Potassium 5,469mg 156%
  • Iron 42mg 235%
  • Zinc 29mg 192%
  • Phosphorus 1,935mg 276%
  • Vitamin A 53µg 6%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 2mg 114%
  • Riboflavin (B2) 2mg 132%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 2mg 115%
  • Folic Acid (B9) 966µg 242%
  • Vitamin B12 1µg 11%
  • Vitamin E 1mg 4%
  • Vitamin K 336µg 420%
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