This recipe is a slight variation on the traditional
miso soup that you may find in your favorite Japanese restaurant. The
Adzuki beans make it delicious.
4 cups water
2 vegetable bouillon cubes (0.75 ounce total)
3 cups cooked dried adzuki beans or rinsed and drained canned adzuki
beans
2 teaspoons vegetable oil
3 medium carrots, cut diagonally into 1/16-inch-thick slices
1/4 cup white miso (fermented bean paste)
4 scallions, slices thin
In a 4-quart heavy saucepan bring water to a
boil and add bouillon cubes, stirring until dissolved. Add beans and
simmer, stirring occasionally, 15 minutes. 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. Stir carrots into soup.
In a small bowl stir together miso and 1/2 cup hot broth until combined
will and stir into soup. Bring soup just to a boil, stirring occasionally,
and stir in scallions and pepper to taste. Makes about 9 1/2 cups, serving
4 as a main course. Each serving about 431 calories and 4 grams fat
(8% calories from fat). Gourmet February 1997
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