Adzuki Bean Miso Soup

• 4 cups water
• 2 vegetable bouillon cubes (0.75 ounce total)
• 3 cups cooked dried adzuki beans or rinsed and drained canned adzuki beans
• 2 teaspoons vegetable oil
• 3 medium carrots, cut diagonally into 1/16-inch-thick slices
• 1/4 cup white miso (fermented bean paste)
• 4 scallions, slices thin

1. In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved.
2. Add beans and simmer, stirring occasionally, 15 minutes.
3. In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes.
4. Stir carrots into soup.
5. In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup.
6. Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.

water, vegetable bouillon cubes, adzuki beans, vegetable oil, carrots, white miso, scallions

Taken from www.epicurious.com/recipes/food/views/adzuki-bean-miso-soup-14128 (may not work)