• Ingredients: 16
  • Serves: 9

Adzuki bean miso soup with water, vegetable bouillon cubes, cooked dried adzuki beans or rinsed and drained canned adzuki beans, vegetable oil, medium carrots, cut diagonally into 1/16-inch-thick slices, white miso, scallions, slices thin.

Ingredients

  • 4 cups water
  • 2 vegetable bouillon cubes
  • 3 cups cooked dried adzuki beans or rinsed and drained canned adzuki beans
  • 2 tsps. vegetable oil
  • 3 medium carrots, cut diagonally into 1/16-inch-thick slices
  • 1/4 cup white miso
  • 4 scallions, slices thin

For toasts

For cake

  • Lemon slices
  • MInt sprigs

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.