A comforting and savory dish with tender beans, crisp greens, and rich miso broth.
Miso Beans & Greens is a comforting and flavorful dish that combines beans with fresh greens in a savory miso broth. This simple, wholesome meal is packed with nutrients and perfect for cozy nights or when you’re craving something satisfying. The rich miso adds depth to the beans and greens, creating a delicious balance of flavors. Whether served on its own or with a side of crusty bread, it’s sure to warm you up!
Reasons to Try This
Wholesome & Nourishing – High in fiber and plant-based protein
Savory & Satisfying – Thanks to miso, garlic, and slow-cooked onions
Customizable – Toss in extra veggies, top with an egg, or enjoy as-is!
Ingredient Highlights
Miso – Adds a rich, savory depth that makes the broth more comforting and flavorful.
Unsalted Chicken Stock – Using unsalted stock gives you more control over the saltiness while adding body to the soup.
White Kidney Beans – These give the dish a hearty texture and make it more filling.Bring some brightness and a subtle tang to balance the savory broth.
Garlic & Onions – Boosts flavor while offering antibacterial and anti-inflammatory benefits.
Tomatoes – Add natural sweetness and a dose of vitamin C and antioxidants.
Red Pepper Flakes – Just a bit for warmth, but feel free to skip or adjust.
Cabbage – Adds bulk and a gentle crunch as it softens in the broth.
Fresh Basil – A fresh touch that lifts the whole dish at the end.
Optional Add-ins – This soup is flexible. Toss in extra veggies, a protein, or a soft-boiled egg to make it more of a meal.
Miso Beans & Greens
Equipment
- Large pot for soaking and cooking the beans
- Large skillet or saucepan for sautéing garlic, onions, and tomatoes
- Wooden spoon or spatula for stirring
- Strainer or colander to drain soaked beans
- Knife & cutting board
Ingredients
- 2 tbsp miso
- 3 cups unsalted chicken stock
- 1 cup dried white kidney beans
- 3 tbsp olive oil
- 2 cloves garlic chopped
- 2 white onions finely chopped
- 4 medium tomatoes chopped
- ½ tsp red pepper flakes crushed
- handful of cabbage chopped
- fresh basil leaves
- Optional Add-ins: spinach, carrots, zucchini, broccoli, grilled chicken, or a soft-boiled egg.
Instructions
- Prep the Beans: Soak the dried beans in warm water for 8-24 hours, then drain and rinse. In a pot, add the beans and enough water to cover them. Bring to a boil, then simmer for 2-3 hours, adding more water as needed.
- Make the Flavor Base: Heat olive oil in a large pan over medium heat. Add garlic, onions, and chopped tomatoes. Cook until the tomatoes start to break down.
- Build the Broth: Stir in miso, crushed red pepper flakes, and chicken stock. Bring to a boil, then simmer for 5 minutes.
- Combine & Simmer: Add the cooked beans to the pan. Stir in chopped cabbage and basil. Cook on low until beans are soft and greens are tender.
- Serve & Enjoy: Spoon into bowls and drizzle with olive oil. Serve warm and enjoy!
Notes & Tips
- For a quicker option, you can use canned beans.
- Taste the broth as you go and adjust the salt, miso, or crushed red pepper flakes to suit your preference.
- You can serve it with crusty bread, garnish with fresh basil or chili oil, and add a soft-boiled egg or grilled chicken for a heartier meal.
- Feel free to add extra vegetables like spinach, carrots, or broccoli to boost the flavor and nutrition.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
To Reheat: Warm gently on the stovetop or microwave until heated through. Add a splash of water or stock if needed to loosen the broth.
FAQs
- Can I use another type of beans?
Yes! Navy or great northern beans all work beautifully. - What kind of miso should I use?
White or yellow miso is mild and perfect for soups. Red miso is stronger—use less if substituting. - Is this recipe vegan?
It can be! Just swap the chicken stock for veggie stock and you’re good to go. - Can I meal prep this?
Absolutely. It tastes even better the next day, making it great for lunchboxes or weeknight dinners.
Estimated Nutrition
Calories: 340kcal
Carbs: 45g
Protein: 17g
Fat: 12g
Sodium: 325-400mg
Sugar: 6g
Fiber: 10g
Tried this recipe? Leave a comment below and let me know how it turned out! I’d love to hear your thoughts.
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