Miso Adzuki Stew
Warm up your soul with this hearty and nourishing Miso Adzuki Stew, a comforting fusion of umami-rich flavors and wholesome ingredients. Packed with tender adzuki beans, sweet potatoes, and baby spinach, this plant-based stew is simmered to perfection in a flavorful broth infused with white miso, soy sauce, and a hint of ground ginger. Its creamy texture and aromatic depth are elevated by sautéed onions, garlic, and diced vegetables, making each spoonful a symphony of savory goodness. Ready in just over an hour, this vegan and gluten-free dish is perfect for weeknight dinners or meal prep. For a beautiful finishing touch, sprinkle it with sesame seeds and sliced green onions. Whether you're looking to explore Japanese-inspired recipes or simply enjoy a nutritious bowl of comfort food, this miso adzuki stew will not disappoint!
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Recipe Information
Ingredients
- 1 cup adzuki beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium sweet potato, peeled and cubed
- 4 cups vegetable broth
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 2 cups baby spinach
- 2 stalks green onions, thinly sliced (optional)
- 1 tablespoon sesame seeds for garnish (optional)
Instructions
Rinse the adzuki beans under cold water and place them in a large pot with 6 cups of water. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes, or until tender. Drain and set aside.
In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent.
Add minced garlic and cook for 1 additional minute, until fragrant.
Stir in the diced carrots, celery, and sweet potato. Sauté for 5 minutes to allow the vegetables to soften slightly.
Pour in the vegetable broth, then stir in the cooked adzuki beans. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
In a small bowl, whisk together the miso paste, soy sauce, and a ladleful of hot broth until smooth. Stir this mixture back into the pot.
Add the ground ginger and baby spinach to the pot. Stir and cook for 2-3 minutes, until the spinach is wilted.
Taste and adjust seasoning as needed. You can add more soy sauce if desired.
Serve the stew hot, garnished with sliced green onions and sesame seeds, if using.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 37.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
