Japanese Kidney Bean and Mushroom Soup
This Japanese-inspired Kidney Bean and Mushroom Soup combines the hearty, comforting textures of kidney beans with the subtle flavors of mushrooms in a delicately seasoned broth. It's a warming dish, perfect for a light meal or a starter.
200g fresh mushrooms, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
4 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon miso paste
1 teaspoon sesame o
Rinse the soaked kidney beans and boil in fresh water for about 10 minutes. Drain and set aside.
In a large pot, heat a little oil over medium heat. Add onions, garlic, and ginger and sauté until the onions are translucent.
Add the mushrooms and continue to cook until they've softened.
Add the boiled kidney beans, vegetable broth, soy sauce, and sesame oil to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the beans are fully cooked.
In a small bowl, mix the miso paste with a little warm water until smooth. Stir this mixture into the soup just before removing it from heat.
Season the soup with salt and pepper to taste. Serve hot, garnished with chopped green onions.