Adzuki beans are not just for sweet Asian-inspired treats! Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale combines nutrient-rich adzuki beans with a Japanese-style miso broth and hearty fiber-rich vegetables in a soul-warming vegan and gluten free soup…
Disclaimer: This post is sponsored by Bob’s Red Mill, but the content and opinions are my own. I have enthusiastically used their products for years!
Focus Ingredient: Adzuki Beans
You may have had Japanese steamed red bean buns, mochi, or ice cream? These sweet treats are delicious! However, when I had the opportunity to try Bob’s Red Mill Adzuki Beans, I immediately decided on going in a savory direction… We love beans at Andersen casa, but for whatever reason, adzuki beans were never on the radar. They are definitely more difficult to find than black, pinto, and navy, but they are available.
The adzuki bean is actually an annual (as opposed to perennial) vine, that is widely grown throughout Asia. They are highly nutritious. One cup of cooked adzuki beans contains 294 calories, and provides 17 grams of protein, 57 grams of carbohydrates, .2 grams of fat, and 16.8 grams of fiber. That’s more protein than the beloved kidney bean, making them an excellent choice for vegetarians! They are high in iron, antioxidants, and many other important nutrients. Wouldn’t you say it’s time to add them to your repertoire?
My Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale is made so quickly with the aid of an electric pressure cooker. I have a confession to make: I don’t own an Instant Pot. 😯
I have cooked with both stovetop and electric pressure cookers for 40 years. I’m not one to “jump on the bandwagon” with the latest trends, and I’m certainly not one to spend more money on the brand that has the best marketing campaign. All that to say, I have a Pressure Cooker XL and a Tramontina stovetop model. They are both 6 quart models, and both get the job done.
So why is “Instant Pot” in the title? It’s complicated. I want people to find my recipes. People are searching for “Instant Pot Recipes.” Rest assured, I will provide instructions that will work in whatever brand cooker you have. You might even do it the old-fashioned way… in a pot on the stove!
Please keep in mind this is not an “authentic” Japanese soup. It’s “Japanese inspired,” meaning I’ve used my knowledge of Japanese flavors to create a unique, eclectic dish.
I keep tamari, sesame oil, ginger, garlic, and miso in my well-stocked pantry. I prefer to use my Roasted Mushroom Stock in Instant Pot Adzuki Bean Soup, but I try to keep mushroom broth on the shelf as well. Kale and butternut squash are readily available year-round in the Rio Grande Valley.
If you’re short on time, many markets carry cubed butternut squash and chopped kale. I simply put the beans on to cook, then prep the rest of the ingredients. Adzuki beans cook more quickly than many beans I cook regularly – 15 minutes in the pressure cooker!
Lastly, I love garnishes, and you will find them on this soup. 😀 Scallions, white or black sesame seeds, dried seaweed strips, thin-sliced red chiles are all great choices. Make it your own! Leftovers are great warmed up the next day!
Remember: Check the “natural foods” section of your market (or try a natural foods market like Sprouts or Whole Foods) when looking for adzuki beans. I know I can count on the quality of their products. You may also find adzuki beans at an Asian market, but I’m not sure that I’ve ever seen them dried… Ready to give them a whirl?
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