This satisfying, comforting soup delivers a big umami punch from miso and lots of good nutrition. Best served with good, chewy bread for dipping.
Ingredients
1 tablespoon canola or olive oil
1 small yellow onion, chopped, about ½ cup
1 medium carrot, chopped, about 1 cup
2 gloves garlic, minced
1 teaspoon grated ginger
2 14-ounce cans of black beans, drained and rinsed
4 cups low sodium vegetable stock or water
1 tablespoon red miso paste
1 tablespoon lemon juice
2 tablespoons chopped cilantro
½ inch ginger root cut into thin matchsticks, about 1 tablespoon, optional
Directions
Before you begin: Wash your hands.
- Heat the oil in a heavy bottomed pan. Add the onion and carrot and sauté on a medium heat, until softened, for about 5 minutes. Add the garlic and ginger and sauté for a couple more minutes.
- Add the beans and stock and bring to a boil. Reduce the heat, cover with the lid and simmer for 15 minutes. Turn off the heat.
- Strain about ¼ cup of the liquid from the soup into a small bowl or cup. Add the miso paste to the stock and mix together to combine.
- Gently stir to incorporate the miso paste until it is dissolved into the soup.
- Before serving, add the lemon juice to the pan.
- Adjust the seasoning and mash the soup slightly with a potato masher. This will thicken the soup without compromising the satisfying texture.
- Sprinkle the soup with chopped cilantro and, if desired, add a little fresh ginger to the bowls.
Nutrition Analysis
Serving size: 1¼ cup
Serves 4
Calories: 179; Total Fat: 4g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 743mg; Total Carbohydrate: 34g; Dietary Fiber: 11g; Sugars: 6g; Protein: 9g