Adzuki bean, miso and mushroom soup
2
Points®
Total time: 15 hr 30 min • Prep: 8 hr 15 min • Cook: 7 hr 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Beans, adzuki, dry
200 g, (1 Cup)
Olive oil
2 tsp
Brown onion
1 large, finely chopped
Garlic
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
Instructions
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.
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