Adzuki Bean & Vegetable Miso Soup

The slightly sweet flavor of adzuki beans pairs beautifully with earthy miso and mushrooms in this soup. Take care to dissolve miso into a bit of broth at the 
end of cooking and add to the soup off the heat. By avoiding boiling the miso, you’ll preserve the beneficial enzymes 
and bacteria.

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Prep Time
25 min
Cook Time
25 min
50 min


  • 2 tbsp coconut oil
  • 2 large carrots, chopped
  • 2 large stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 4 oz cremini or shiitake 
mushrooms, trimmed and sliced
  • 1 sweet potato, peeled and chopped
  • 2 cups small cauliflower florets
  • 1/2 tsp ground cinnamon
  • 6 cups low-sodium vegetable broth
  • 3 cups cooked adzuki beans (or 2 15-oz BPA-free cans adzuki beans, drained and rinsed)
  • 2 tbsp reduced-sodium tamari
  • 3 tbsp unpasteurized white miso
  • 2 tbsp rice vinegar
  • Sea salt, optional
  • 6 tbsp plain Greek yogurt, optional
  • 3 tbsp roughly chopped fresh
 cilantro, optional


  1. In a large pot on medium, heat oil. Add carrots, celery, onion
  2. and garlic and sauté until onions are tender and translucent, about 6 minutes.
  3. Add mushrooms, potato, cauliflower and cinnamon and sauté for 2 minutes. Stir in broth and beans. Bring to a boil and reduce heat to a simmer; cook for 20 minutes, or until vegetables are tender. Stir in tamari. Remove pot from heat.
  4. To a medium bowl, add miso. Remove a ladleful of broth and pour over miso. Whisk to dissolve miso and pour mixture back into pot. Stir to combine.
  5. Add vinegar and salt (if using). Transfer to bowls and, if using, top each serving with yogurt and cilantro.

Nutrition Information

  • Serving Size 1/6 of soup
  • Calories 252
  • Carbohydrate Content 40 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 10 g
  • Protein Content 11 g
  • Saturated Fat Content 4 g
  • Sodium Content 608 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g