Get ready to relish the Creamy Bean Soup with Miso—a must-try for those after an effortless, filling, and nutritious vegan choice. This recipe bursts with robust umami flavours, perfect for a satisfying lunch or a light dinner.
I’m genuinely fond of soups—it’s my go-to! Wondering why I prefer soup? Well, it’s my ultimate comfort—a warm, practical solution that sorts out lunch for an entire week, saving money too!
This delightful recipe is loaded with umami Japanese tastes and heaps of protein. It’s a breeze to prepare, no fancy ingredients or complicated steps needed. And the best part? Canned butter beans make it even simpler and faster.
Whether you serve it as a starter, pair it with your beloved Japanese dishes, or relish it as a stand-alone meal alongside crusty bread, this soup is versatile and fulfilling. Embrace the simplicity and richness of this delightful dish!
What is Miso and different type of Miso Paste?
Miso Paste a traditional Japanese ingredient, is a salty, fermented paste created by blending soybeans with koji, a mould commonly used in sake production. It’s a delectable staple in Japanese cuisine, serving as a base for soups, marinades, stir-fries, salad dressings, and at times, even desserts. You can find miso in Asian grocery stores, and nowadays, many mainstream grocery stores also stock it.
There are various types of Miso paste, but the three most popular varieties are:
- White Miso: Also known as shiro, it’s the mildest and sweetest among the trio. Due to its shorter fermentation period, its flavour isn’t as robust.
- Yellow Miso: Also called Awase, translating to “to mix” in Japanese, this miso is a blend of white and red miso paste. It combines the sweetness of white miso with the smoky, salty notes of red miso.
- Red Miso Paste: The strongest and most intense in flavour, red miso paste boasts a nutty, salty profile, packed with umami richness. A small amount of this paste goes a long way!
These different types of miso paste offer a spectrum of flavours, allowing versatility in dishes while bringing distinct tastes to Japanese cooking.
Here’s what you’ll need to make Creamy Bean Soup with Miso:
- Neutral Oil & Butter (vegan): both together is an essential to making a robust soup.
- Butterbeans: I love the creamy texture of the butter beans in this soup but really you can swap them for any kind of bean you like or happen to have in the cupboard. You can use tinned or home cooked butterbeans. In todays recipe I have used tinned beans.
- Yellow miso paste – For this recipe, look for yellow miso paste. You’ll find this in the refrigerated section of Asian markets and most grocery stores. Because of its powerful combination and this paste yields he flavours that are in perfect harmony.
- Vegetable stock: a lot of the flavour comes from the stock so use one that you like the flavour of. I swear by Marigold vegan bouillon.
- Green Onions – They add a nice crunch and sweet, oniony flavour to the soup.
- Pink Shallot – 1 pink shallot is good for this recipe. The flavour of shallots is mild and sweet with just a hint of garlic flavour which goes perfectly with this soup.
- Ginger, Garlic and Coriander Stems – Gives the soup its base flavour
- Tamari or Light soy sauce – adds a well-balanced savoury flavour to the soup.
- Rice Vinegar – a milder, more mellow tasting vinegar than the white wine or malt vinegars which compliments this soup.
How to Make Creamy Bean Soup with Miso
This creamy butterbean miso soup recipe is super simple to make! Here’s what you need to do:
- Chop the celery, shallots, green onions, coriander stems, ginger and garlic. Melt butter and oil in a medium pan. Add the chopped celery, shallots and whites of the green onions and cook until they are soft and just starting to brown.
- Add the ginger, garlic and coriander stems and saute for another minute. Add the butterbeans and the vegetable stock. (if you are cooking the beans then add them with its broth. The broth should resemble a thin soup. I usually have to add ½ cup more liquid, especially if the bean broth is on the thicker side.)
- Bring the mixture to a boil, reduce to a simmer, add the soy sauce and rice vinegar and cook until the broth has thickened and reduced a bit. It’s still going to be a bit liquidy.
- Remove 1 cup of the soup from the pan and blend it with a hand mixer until it’s smooth.
- Make the miso slurry. Ladle some of the hot stock into a small bowl, add the miso paste, and whisk until smooth.
- Put the soup on heat and add the blended soup. Stir well. Add the miso slurry, green part of the spring onions and lemon juice. Taste and adjust as needed.
Helpful Tips and Tricks to Make Creamy Bean Soup with Miso
- I’ve tried this soup with different types of white beans. But I love it with larger beans. If you use the smaller beans it might thickened the broth more and you will have to add more liquid.
- This soup is good with beans made from canned beans. But it taste fantastic with dried beans for that – soak the beans and then cook them with onions, garlic, olive oil, thyme, and salt.
- You can make this into a creamy soup if you don’t like chunky soup . Once the soup is cooked blend everything in a high speed blender until the desired texture.
- Always make the miso slurry. This step is crucial for making a smooth, well-combined miso soup. If you skip it, and add the miso directly to the pot, your soup will be lumpy.
- Storage: Refrigerate any remaining soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to one month.
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