Adzuki-corn soup

This is a slightly modified version of the kidney bean and corn soup which you can find in Wieke´s cookbook. I decided to use some leftover cooked adzuki beans and it turned out delicious! You can use fresh corn on the cob, but it´s not in season yet here, so I just used corn from a jar, which (together with using cooked beans) made this soup incredibly quick.

For one portion add about half a bowl of beans to one bowl of soup, mix in corn kernels (to your liking), chopped carrot, diced onion, some salt or shoyu (my beans already had some shoyu) and bring to a boil. Simmer until the veggies are soft, then add 1/2 tbsp white (shiro) miso diluted in a bit of warm water. Simmer for a few minutes more. Serve with garnish such as chopped parsley or spring onion.

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1 Comment

Filed under Bean dishes, Recipes, Soups

One response to “Adzuki-corn soup

  1. patama

    How long to boil with dzuki beans for normal pot?

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