Ingredients for Miso Adzuki Stew
- 1 cup dried adzuki beans
- Green Onions
- Dried Shiitake Mushroom
- Small Red Potato
- Miso
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How to Make Miso Adzuki Stew
- Rinse 1 cup of dried adzuki beans and soak in 4 cups of cold water for at least 5 hours, or preferably overnight.
- Drain the adzuki beans, reserving the soaking liquid.
- Coat a large saucepan or Dutch oven with cooking spray and heat over medium-low heat.
- Add the white parts of 2 green onions, sprinkle with 1/2 teaspoon of salt, and cover. Cook for 5-7 minutes, or until the onions are softened.
- Add 8 ounces of sliced shiitake mushrooms and the drained adzuki beans to the pot.
- Add enough of the reserved soaking liquid to bring the total liquid to 4 cups. Stir well to combine.
- Cover the pot and bring to a boil.
- Reduce heat to medium-low, and simmer for 45 minutes, or until the beans are starting to become tender. Add a little more water if necessary to prevent sticking.
- Add 1 pound of quartered small red potatoes, cover, and cook for another 15 minutes, or until the potatoes are tender and the beans are soft but not mushy.
- Ladle 1 cup of the broth from the stew into a measuring cup.
- In a small bowl, whisk 2 tablespoons of miso paste into the 1 cup of hot broth until it is completely dissolved.
- Stir the miso mixture into the stew and simmer for 2-3 minutes, or until heated through. Do not boil after adding miso.
- Garnish with the chopped green parts of the green onions before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
0g
Carbs
11g
