Ingredients

Makes about 9 1/2 cups, serving 4 as a main course

　　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

　　

Step 1

In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved. Add beans and simmer, stirring occasionally, 15 minutes.

　　

Step 2

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. Stir carrots into soup.

　　

Step 3

In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup. Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.

　　

Nutrition Per Serving

Each serving about 431 calories and 4 grams fat (8% calories from fat).

　　#### Nutritional analysis provided by Gourmet