How long does this soup last?

Allow the beans to cool then store the beans, squash, and sesame parsley mix in separate storage containers. You can reheat the beans on the stove top with a splash of broth and place the squash in the toaster oven for 3-5 minutes to crisp the squash back up then serve and enjoy.

Is this soup gluten-free?

Minus the bread to serve, this recipe is naturally gluten-free. Feel free to serve with a gluten-free bread or leave that out entirely and enjoy the beans as is.

I can’t tolerate beans, is there a suitable substitute?

If you are looking to start adding beans, but are concerned about your tolerance of beans, I highly recommend working with an appropriate gut health dietitian that may be able to provide guidance when it comes to incorporating them in your diet safely. If this is not possible for you at this time, try this broth paired with some orzo instead. I would recommend 1 cup dry orzo in place of the beans or cook up 4 servings of your favorite pasta then add it to the simmered broth. You can then serve this with your favorite protein like some baked tofu instead.

Sesame Miso Beans with Kabocha Squash Chips

Description

These sesame miso beans are loaded with umami flavor and topped with baked kabocha squash chips. Easy to make for a satisfying weeknight meal.

Ingredients

Scale

Kabocha Squash Chips

1 lb kabocha squash, thinly sliced into 2-in pieces
1 tbsp cornstarch
1 tbsp nutritional yeast
1/2 tsp fresh thyme
1/2 tsp garlic powder
1/2 tsp onion powder
Oil for roasting

Sesame Miso Soup

1 tbsp avocado oil or vegan butter
2 shallots, sliced
2 spring onions, sliced (reserve the green ends)
4 cloves garlic
8 sprigs fresh thyme (about 1 tsp)
2, 15 oz cans butter beans or cannellini beans, drained and rinsed
3 cups vegetable broth
1 tsp rice wine vinegar
1 bay leaf
1 tbsp yellow or white miso paste
2 tsp toasted sesame oil
1/4 tsp white pepper
Kosher salt to taste
Crusty bread for dipping

Sesame Herbs

1/3 cup parsley, finely minced
Zest of 1/2 a lemon
1/4 tsp red pepper flakes, optional
1 tbsp sesame seeds
1-2 tsp toasted sesame oil
Kosher salt

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Instructions

Preheat the oven to 425F. Place the thinly sliced kabocha on a baking tray with the cornstarch, nutritional yeast, and seasonings. Drizzle the tray with enough oil to coat (I used about 1 1/2 tbsp) then toss to coat. Spread the squash on the tray in an even layer then bake in the oven for 20 minutes. Flip the pieces and roast on the bottom rack for 10 more minutes until the edges are crisp. While hot, sprinkle with salt then set aside.
Heat a large skillet over medium low heat with oil. Once hot add the shallots and spring onions with a pinch of salt then sauté for 3-4 minutes until softened.
Stir in the garlic and thyme, sauteing until fragrant. Then, add in the beans, vegetable broth, vinegar, and bay leaf then stir to combine.
Bring the beans to a boil, then reduce to a simmer and cook for 15 minutes.
To a small bowl, add the miso paste and 1/4 cup hot water. Whisk together until the mixture is smooth. Once the beans are done simmering, stir in the miso paste, sesame oil and white pepper. Continue to simmer for 2 minutes then remove from heat. Remove the bay leaf then taste the broth and adjust the salt to preference.
In a separate bowl add the parsley, zest, pepper, sesame seeds, oil and kosher salt then stir together.
To assemble your bowl, portion your soup and top with some of the sesame herbs, kabocha squash, and some leftover scallions then enjoy with some crusty bread.

Notes

Add the miso at the end. Do not simmer the miso with the soup as it will destroy the gut healthy aspects of the miso and also make the soup taste more bitter. Just dissolve your miso in some hot water then stir it in with the soup just at the end of cooking.

Change up the toppings. I love how the kabocha squash adds a subtle sweetness to each bite of the soup. However, feel free to change the type of topping you use. You can top with toasted pumpkin seeds, a simple sesame slaw and enjoy it that way instead.

Add some heat. If you love spicy soups like I do, cook the soup with a diced fresno chili pepper and add some chili crisp oil at the end.

Add more broth or water as needed. If you want your broth to be thinner, just add more liquid. Do note that the beans will continue to thicken as they sit in the fridge. To readjust their consistency after cooling, just add a splash of liquid when reheating.