Aduki Bean Miso Soup
By: Agi Kaja
This is protein with a purpose. Forget the chalky "magic powders" and protein isolates; this is a deeply savoury, structural soup built on Aduki Beans—a plant-based protein powerhouse. By using the whole bean, you're getting a complex fibre matrix that industrial shakes simply can't replicate. Paired with fermented miso for a probiotic punch.
Aduki Bean Miso Soup
Give your body a restorative boost with our Aduki Bean Miso Soup—a recipe designed to replace high-sodium instant packets with the real power of a clean-label pantry. By combining protein-rich aduki beans with fermented miso, you create a powerhouse for gut health and nutritional density. This soup is a purely Non-UPF way to enjoy deep, umami-rich flavours, keeping your energy stable and your microbiome happy without the industrial additives.
Ingredients
- 1 cup cooked aduki beans (or canned, drained & rinsed)
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4 cups vegetable stock
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3 tbsp miso paste
- 1 cup oyster and shiitake mushrooms, torn or sliced
- 1 cup kale, chopped
- 1 small carrot, thinly sliced
- 1 portion soba or udon noodles (cooked separately)
- 1–2 spring onions, chopped
- 1 tsp soy sauce or tamari
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1 tsp sesame oil
- Toasted sesame seeds for garnish
Directions
- Bring the vegetable stock to a gentle simmer. Add the oyster mushrooms, carrot, and aduki beans, and let them cook for 5–7 minutes until the vegetables are tender.
- Lower the heat, dissolve the miso paste in a ladle of hot stock, then stir it back into the pot, making sure not to let the soup boil after adding miso.
- Stir in the chopped kale and cook for 1–2 minutes until just wilted.
- Divide the cooked soba or udon noodles into bowls, then pour the soup over the noodles.
- Finish with a drizzle of sesame oil if using, and sprinkle with spring onions and toasted sesame seeds. Add a splash of soy sauce to taste, and serve hot.
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