Miso, a paste made from soy beans, is highly nutritious, but should never be boiled. Stir into the soup just before serving.
- 4 cups vegetable broth
- 3 cups cooked adzuki beans
- 1 tablespoon peanut oil
- 3 medium carrots, cut diagonally into 1/16-inch-thick slices, tops saved
- ¼ cup white miso
- 4 scallions, sliced thin
In a 4-quart heavy saucepan, combine broth and beans. Bring to a simmer and warm gently while preparing carrots. In a heavy skillet, heat oil over moderately high heat and stir-fry carrots until crisp and tender, about 3 minutes. Stir carrots into soup. In a small bowl, stir together miso and ½ cup hot broth until combined, and stir into soup. Serve garnished with scallions and chopped carrot tops.