Ingredients:

  • 4 cups vegetable broth
  • 1 cup cooked adzuki beans
  • 2 tablespoons miso paste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, sliced
  • 1 cup baby spinach, washed
  • 2 green onions, chopped
  • 1 tablespoon sesame oil
  • Salt and pepper, to taste
  • ½ cup diced tofu
  • 1 tablespoon soy sauce

Instructions:

  1. Heat sesame oil in a large pot over medium heat.
  2. Add diced onions and sauté until translucent (approximately 5 minutes).
  3. Add minced garlic and sliced carrots, cooking for another 3-4 minutes until softened.
  4. Pour in the vegetable broth and bring to a gentle simmer.
  5. Add cooked adzuki beans and simmer for 10 minutes to allow flavors to meld.
  6. In a small bowl, whisk together the miso paste with a few ladles of hot broth until smooth.
  7. Stir the miso mixture back into the pot (avoid boiling after adding miso to preserve probiotics).
  8. Add baby spinach and soy sauce (if using) to the pot; stir until spinach wilts (about 1-2 minutes).
  9. Season with salt and pepper to taste.
  10. Ladle soup into bowls and garnish with chopped green onions.