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White Miso Brothy Beans

This recipe for white miso brothy beans is easy, fast, filling, and healthy!
4.19 from 22 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 251kcal


  • 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!


Calories: 251kcal | Carbohydrates: 42g | Protein: 19g | Fat: 4g | Sodium: 854mg | Fiber: 12g | Sugar: 4g | Vitamin C: 19mg
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