Hearty Miso-Adzuki Stew

Hearty is not usually what you think of when considering Japanese food. However, adzuki beans pack a nutritional punch, being especially good for supporting the liver, and the seaweed lends this soup delicious depth. In addition to being nourishing, this soup is super tasty and easy to make!

Time Required: 15-20 minutes, once you've cooked the beans

4c cooked adzuki beans
water
1/3c hijiki
1 tbsp ghee or coconut oil
2 tbsp finely chopped/grated ginger
2 carrots, chopped
2c chopped green cabbage
2 ribs of celery, sliced
pinch of salt
4 leaves kale, de-stemmed and ripped into bite-sized pieces
1/4c miso, dissolved into a paste with hot soup liquid
green onion for garnish (optional)

Cover the beans in the pot with an extra inch of hot water and cook on medium heat. As soon as the water boils, add the hijiki. In the meantime, heat the ghee in a frying pan. When hot, toss in the ginger, carrots, cabbage and celery and saute on med-high heat. Add a bit of salt to help the vegetables to sweat. After 5 minutes, add the kale and transfer the veggies to the now-hot pot of water and beans. Allow the completed soup to marry for a few minutes. When the vegetables are almost tender to your liking, turn off the heat and dissolve the miso into a paste. Stir the miso into the stew. Add the green onion and enjoy!