Adzuki Bean–Miso Soup Recipe

Adzuki Bean–Miso Soup Recipe
Staff Writer
Azuki Beans

Wikimedia/Sanjay Acharya

Azuki Beans

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, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 13g 20%
  • Carbs 86g 29%
  • Saturated 2g 12%
  • Fiber 19g 76%
  • Sugars 14g
  • Monounsaturated 3g
  • Polyunsaturated 7g
  • Protein 36g 72%
  • Sodium 7,713mg 321%
  • Calcium 257mg 26%
  • Magnesium 201mg 50%
  • Potassium 1,367mg 39%
  • Iron 11mg 59%
  • Zinc 7mg 48%
  • Phosphorus 484mg 69%
  • Vitamin A 13µg 1%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 33%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 242µg 60%
  • Vitamin B12 0µg 3%
  • Vitamin E 0mg 1%
  • Vitamin K 84µg 105%
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