You must try this White Bean Miso Soup recipe recipe at some point. Because at some point, it will be just what your body needs. Let me explain.
I first tried this soup during a baking class at Natural Gourmet Institute. After hours of baking and sampling, baking and sampling and more baking and sampling, the class was on a collective sugar buzz. Knowingly, the chef had made this miso soup to counterbalance the sugar. Satisfying, grounding and nourishing, the miso soup quickly became more popular than the baked goods. Ying and Yang. It worked. So, for these reasons, miso soup is comforting, not just on a cold day, but is generally a welcome treat on its own and especially after overconsumption.
This is your basic miso soup with a few additions. First, adding protein-rich white beans make this soup adequate as a light meal. Second, fresh lemon juice added at the end transforms the soup, bringing a bright and fresh quality to the soup. I’m sold and never make miso soup without it.
WHITE BEAN MISO SOUP
Recipe by Natural Gourmet Institute
Yield: 8 servings
- 2 tablespoons sesame oil (untoasted)
- 1 large onion, sliced into thin half moons
- 1 carrot, thinly sliced rounds
- 8 shiitake mushrooms, thinly sliced
- 4-inch strip kombu seaweed
- 1 teaspoon sea salt
- 1 ounce wakame seaweed, soaked in 4 cups water until reconstituted, then chopped
- 1 cup white beans, soaked overnight
- 8 cups vegetable stock
- 1 cup white “mellow” miso (sweet, chickpea or other)
- Lemon juice to taste
- 2 scallions, thinly sliced
- Black sesame seeds and chopped cilantro for other optional garnishes
- In a 1-gallon pot, heat the oil over a medium flame. When the oil shimmers, add the onion, carrots, mushrooms kombu, and salt. Saute the vegetables for two minutes, stirring to avoid browning, Then, cover pot and sweat the vegetables for 10 minutes, stirring occasionally to avoid browning.
- Drain and rinse both the wakame and white beans. Add the wakame, white beans and stock to the vegetables in the pot. Bring the soup to a simmer and cook covered for 30 minutes, or until the beans are very tender.
- Remove soup from the heat. Remove 2 cups of the broth from the soup. Whisk in the miso until the mixture is smooth (lump-free), then pour miso-stock mixture back into the pot. Season with lemon, garnish, and serve warm.