This recipe for easy white miso brothy beans is easy, fast, filling, and healthy! The white miso adds just the right amount of umami to to create a unique flavor profile.
Everyone knows I’m a brothy beans fan girl. There’s something so comforting about a rich broth paired with creamy white beans. This broth has the unique umami flavor from white miso combined with vegetable stock. A drizzle of mustard oil at the end adds a tasty amount of heat to the end of this dish. If you can’t find mustard oil, a drizzle of extra virgin olive oil or a splash of lemon juice would work too!
How to Make this Easy White Miso Brothy Beans:
Making this recipe is a breeze. Start by sautéing the shallots. Add the tomatoes in an even layer and let them char up a bit. Find an empty spot in the pot and add the miso paste and let it brown for about 45 seconds.
Throw in the stock and bring it to a boil and use your spoon to mash and blend the paste into the stock.
From there, it’s just a matter of tossing in the beans and letting it boil for a few minutes to reduce.
Finally, simmer for about 10-20 minutes. The more you let the broth simmer, the better the flavor will be but 10 minutes is a great starting point! Season it to taste and throw in some parsley and you’re done! Dinner will be ready in less than 30 minutes and you don’t even need 10 ingredients to make this flavor-rich dish!
Try this recipe with a variety of different ingredients. You can substitute a variety of aromatics, including leeks, scallions, or Vidalia onion. No tomatoes? No problem. Try it with other vegetables, such as kale, spinach, or bok choy. You can use any type of white bean, including navy or great northern. Or you can try it with black lentils!
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
White Miso Brothy Beans
- Wide pot
- 2 teaspoons neutral cooking oil
- 2 shallots peeled and quartered
- 4 Roma tomatoes quartered
- 2 tablespoons white miso paste
- 4 cups vegetable stock
- 2 15- ounce cans cannellini beans drained and rinsed
- ½ cup fresh parsley minced, a pinch reserved for garnish
- Salt and pepper to taste
- Mustard oil or extra virgin olive oil optional, for garnish
Cook the Shallots:
- Heat the neutral cooking oil in a wide pot over medium heat. Add the shallot and cook for 1 minute until just beginning to sweat.
Char the Tomatoes:
- Place the tomatoes in an even layer in the pot. Ensure that they are on a cut side and not on the skin. Turn the heat to high and cook for 3-4 minutes until the tomatoes and shallots begin to char.
Brown the Miso Paste:
- Reduce heat to medium and add the miso paste into an open spot on the pot and mash it into the pot with a spoon. Cook for 45 seconds until it begins to brown slightly.
- Pour in the vegetable stock and whisk the miso into the broth until completely combined. Taste and season with salt and pepper.
Simmer the Brothy Beans:
- Add the beans and bring to a boil. Boil for a few minutes until the broth reduces slightly. Reduce heat to low and simmer for 10 minutes. Add the parsley and stir to combine.
- Ladle the broth into bowls and garnish with more parsley and a drizzle of oil, if desired!
This recipe was recommended by my daughter in law. I didn’t have the recommend oil, but I did have some lime infused oil which I thought would be a complimenting substitute. I loved this soup! So flavorful.
Absolutely love this concoction. It even got better as it sat in the fridge over a few days. Perfect for cold days, autumn, and a bowl of warmth.
really excellent, easy to make and agree with the other reviewer who said it got better over time as leftovers! thank you for the great recipe!
Woukd you know how much one would need, if using dried beans?
Hi! I’m so sorry I didn’t see this comment. You’ll need 1 cup dry beans to equal 2 cans!
Haven’t tried it, but learned that Miso paste should not boil. Your reply please.
If you’re worried about killing the probiotic benefits of miso, do not boil it. If you’re more interested in the flavor, boiling/broiling or otherwise cooking on high heat is fine. You could prepare this recipe and simply stir miso in at the end instead of boiling it.
Made this tonight and was pleasantly surprised! Just a few ingredients and it comes together quickly. I will add this to my cool-weather soup repertoire. Thanks for sharing!
I’m so happy you enjoyed it!