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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add minced garlic and cook for 1 additional minute, until fragrant.

Step 4

Stir in the diced carrots, celery, and sweet potato. Sauté for 5 minutes to allow the vegetables to soften slightly.

Step 5

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.

Step 6

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.

Step 7

Add the ground ginger and baby spinach to the pot. Stir and cook for 2-3 minutes, until the spinach is wilted.

Step 8

Taste and adjust seasoning as needed. You can add more soy sauce if desired.

Step 9

Serve the stew hot, garnished with sliced green onions and sesame seeds, if using.

Nutrition Facts

Serving size	3262.1 grams (3262.1g)

Amount per serving	% Daily Value*
Calories	1282

Total Fat 42.90g	55%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4749mg	206%
Total Carbohydrate 186.60g	68%
Dietary Fiber 43.40g	155%
Total Sugars 37.90g
Protein 47.90g	96%

Vitamin D 0IU	0%
Calcium 598mg	46%
Iron 15mg	84%
Potassium 4440mg	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.

Source of Calories

Fat: 29.2%

Protein: 14.5%

Carbs: 56.4%