Japanese Pumpkin and Azuki Bean Soup

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Japanese Pumpkin and Azuki Bean Soup

Japanese Pumpkin and Azuki Bean Soup

 

Ingredients:

  • 240 gr (1 1/2 cups) azuki beans, wash then put in a large bowl, cover with water & leave to soak overnight (or 6-8 hours)
  • 1 litre (5 cups) water
  • 2 bay leaves
  • about 500 gr squash/pumpkin, cut into 2cm cubes. I didn’t peel mine but Kabocha should be peeled
  • salt & black pepper
  • 1 litre veg stock
  • 2 large carrots, chopped
  • 2 tbsp white miso paste
  • 1 or 2 cubes Japanese curry paste (substitute 1 tbsp curry powder)
  • 1 tbsp chilli bean paste (or other chilli sauce)
  • a big handful of fresh parsley or coriander, finely chopped

Directions:

  1. Put the drained azuki beans with the clean water and bay leaves in a large soup pot and bring to a boil.
  2. Lower the heat, cover with a lid and simmer for about 40 minutes until the beans are tender but not mushy.
  3. Add the squash, season well with salt & black pepper then add the stock. Bring the boil, lower the heat and simmer for 20 minutes.
  4. Add the carrots, chilli bean paste, curry paste and simmer for a further 5 -10 minutes until carrots are tender.
  5. Dissolve the miso paste in a cup with a small amount of the hot broth and then add to the pot. Simmer for 1 more minute then turn off the heat. Stir in the fresh herbs, taste to check seasoning and serve in warmed bowls garnished with extra fresh herbs.
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