1 14ozcan beans (navy, garbanzo, or cannellini)drained and well rinsed
4cupsbroth or stock
3-4tablespoonsmiso pastewhite or red
2cupshearty greens (kale, chard, collards or spinach)sliced into thin ribbons
Instructions
Heat oil over medium heat in a large pot. Add the onion and mushrooms and cook until both are soft, and the onions are translucent, about 5 minutes.
Add the red chili flakes, ginger, garlic. Stir well to combine and let cook for 1 minute.
Add the broth and beans, then bring to a simmer and let cook about 5 minutes.
While the broth is heating prepare the miso. In a small bowl, add the miso paste and a little bit of water. Mix with a fork until a slurry has formed; this will prevent the miso paste from clumping together when you add it to the soup. Set aside.
Add the greens and cook for 1-2 minutes more, until they turn bright green. Remove from heat and let cool slightly then add in the miso slurry. Stir to combine and serve immediately.
Notes
This soup is really good with egg added to it, if you like that kind of thing. I usually crack the eggs into a dish, whisk them together, then pour into the soup just before adding the greens. You could also poach or soft boil them separately and add just before serving.
The beans could also be substituted for cubed tofuĀ