📝 About This Recipe
This soul-warming soup celebrates the adzuki bean, a small red gem cherished in East Asian cuisine for its nutty sweetness and remarkable health benefits. We’ve elevated the traditional preparation by simmering the beans with umami-rich kombu, aromatic ginger, and a hint of smoky cumin to create a deeply savory profile. It is a thick, restorative dish that balances earthy heartiness with a bright, clean finish, making it the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Base
- 1.5 cups Dry Adzuki Beans (rinsed and soaked for at least 4 hours)
- 1 piece Dried Kombu (about 2-3 inches long)
- 6 cups Vegetable Broth (low sodium preferred)
- 2 cups Water (filtered)
Aromatics and Vegetables
- 2 tablespoons Toasted Sesame Oil
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (cut into 1/2 inch rounds)
- 2 pieces Celery Stalks (sliced)
- 2 tablespoons Fresh Ginger (peeled and finely grated)
- 4 pieces Garlic Cloves (minced)
Seasonings
- 2 tablespoons Tamari or Soy Sauce (adjust to taste)
- 1 teaspoon Ground Cumin
- 1 tablespoon Miso Paste (white or yellow miso)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 3 pieces Green Onions (thinly sliced on the bias)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Toasted Black Sesame Seeds (for crunch)
👨🍳 Instructions
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1
Drain and rinse the pre-soaked adzuki beans thoroughly under cold running water. Set aside.
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2
In a large, heavy-bottomed Dutch oven or stockpot, heat the toasted sesame oil over medium heat until shimmering.
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3
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
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4
Stir in the grated ginger, minced garlic, and ground cumin. Cook for an additional 1-2 minutes until the spices are fragrant, being careful not to burn the garlic.
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5
Add the drained adzuki beans to the pot, followed by the vegetable broth, water, and the piece of kombu.
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6
Increase the heat to high and bring the liquid to a rolling boil. Once boiling, skim off any foam that rises to the surface with a spoon.
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7
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 50-60 minutes. The beans should be tender but not falling apart.
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8
Remove the piece of kombu and discard it. Use the back of a wooden spoon to mash a small portion of the beans against the side of the pot to thicken the broth naturally.
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9
Stir in the tamari or soy sauce and black pepper.
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10
In a small bowl, whisk the miso paste with 2 tablespoons of the warm soup broth until smooth. Pour this mixture back into the pot. Do not boil the soup once the miso is added to preserve its probiotic benefits.
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11
Taste the soup and adjust the salt levels if necessary. The tamari and miso provide significant salt, so add carefully.
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12
Ladle the hot soup into deep bowls.
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13
Garnish each serving generously with sliced green onions, fresh cilantro, and a sprinkle of toasted black sesame seeds.
💡 Chef's Tips
Soaking the beans is essential; it reduces cooking time and makes them much easier to digest. Don't skip the kombu—it acts as a natural flavor enhancer and contains enzymes that help break down the gas-producing sugars in the beans. If you prefer a creamier texture, use an immersion blender to pulse the soup 2-3 times before adding the miso. Always add miso at the very end of the cooking process; high heat destroys its delicate nutritional profile and complex flavor. This soup tastes even better the next day as the flavors meld, making it a perfect meal-prep option.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed brown rice or toasted sourdough bread for a complete protein meal. Pair with a crisp cucumber and rice vinegar salad to provide a refreshing contrast to the earthy beans. A side of lightly sautéed bok choy or kale adds a beautiful green element to the table. For a bit of heat, serve with a side of chili oil or a squeeze of fresh lime juice. Accompany with a warm cup of roasted hojicha or green tea.