Japanese Miso Black Bean Soup
Hearty Japanese-inspired black bean soup with miso, mushrooms, and tofu. Umami-rich comfort food perfect for meal prep.
AI SCORE
86
/100
⏱️
285 min
Time
👥
5 people
Servings
🔥
280 kcal
Calories
📊
easy
Difficulty
Ingredients
- 2 cups dried black beans, soaked overnight
- 6 cups vegetable broth
- 3 tbsp white miso paste
- 200g firm tofu, cubed
- 1 cup shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 green onions, sliced
- 1 sheet nori, shredded
Instructions
1
Drain soaked black beans and add to slow cooker with vegetable broth
2
Cook on high for 4 hours until beans are tender
3
Whisk miso paste with 1/2 cup hot cooking liquid until smooth
4
Add miso mixture, tofu, mushrooms, and soy sauce to slow cooker
5
Cook on high for additional 30 minutes
6
Stir in rice vinegar and sesame oil
7
Serve garnished with green onions and nori
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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