Adzuki Bean–Miso Soup Recipe


Nutrition

Cal/Serving: 581
Daily Value: 29%
Servings: 4

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
Fat13g20%
Saturated2g12%
Carbs85g28%
Fiber19g76%
Sugars14g0%
Protein36g72%
Sodium7712mg321%
Calcium254mg25%
Magnesium200mg50%
Potassium1357mg39%
Iron11mg58%
Zinc7mg48%
Phosphorus482mg69%
Vitamin A242IU5%
Vitamin C1mg2%
Thiamin (B1)0mg27%
Riboflavin (B2)1mg32%
Niacin (B3)2mg11%
Vitamin B61mg28%
Folic Acid (B9)239µg60%
Vitamin B120µg3%
Vitamin E0mg1%
Vitamin K76µg95%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Azuki Beans
Wikimedia/Sanjay Acharya

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.

INGREDIENTS

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

DIRECTIONS

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.

Recipe Details

Adapted from "50 Simple Soups for the Slow Cooker" by Lynn Alley (Andrews McMeel Publishing, 2011)

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human