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Photo of Adzuki bean, miso and mushroom soup by WW

Adzuki bean, miso and mushroom soup

Total Time
15 hr 30 min
8 hr 15 min
7 hr 15 min
The Adzuki beans are definitely the star of this this good-for-you soup. Tender mushrooms and sweet potato are combined with these beans that are high in magnesium, protein and B-vitamins to make this a hearty vegetarian dish.


Beans, adzuki, dry

200 g, (1 Cup)

Olive oil

2 tsp

Brown onion

1 large, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Shiitake mushrooms

100 g, sliced

Miso paste

2 tbs, brown

Orange sweet potato (kumara)

350 g, chopped

Baby spinach

100 g

Mirin seasoning

1 tbs, (Japanese rice wine)

Soy sauce

1 tbs

Green shallot(s)

3 individual, thinly sliced


  1. Place adzuki beans in a large bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
  2. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute or until fragrant. Add mushrooms and cook, stirring, for 2 minutes or until golden.
  3. Add beans, 1.25 litres (5 cups) water and miso paste and whisk to combine. Bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
  4. Add sweet potato. Cook, covered, on low for 1 hour (or high for 30 minutes).
  5. Stir in spinach, mirin and soy sauce. Serve sprinkled with shallots.


SERVING SUGGESTION: Brown rice. TIP: You can use dried red kidney or black beans instead of adzuki beans.