Umami-Boosted White Bean Miso Soup with Charred Scallions
A deeply savory Japanese-inspired soup where creamy white beans and artisanal miso create an authentic umami foundation, elevated with smoky scallions for a modern touch. This japanese-inspired soups (vegetarian) ready in about 27 minutes pairs dashi stock, white miso paste, medium, thinly sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups dashi stock
- 1 can (15 oz, drained and rinsed) canned white beans
- 3 tbsp white miso paste
- 4 medium, thinly sliced scallions
- 1 tsp toasted sesame oil
- 2 sheets, torn shredded nori
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Blend 1 can (15 oz) drained white beans with 1 cup dashi stock until completely smooth, then strain through a fine-mesh sieve to remove any solids.
- Step 2: In a medium saucepan, combine the strained bean mixture, remaining 3 cups dashi stock, and 3 tbsp white miso paste. Heat over medium-low heat for 5 minutes, stirring constantly until steaming but not boiling—do not boil miso as it destroys flavor.
- Step 3: Meanwhile, heat a dry skillet over high heat for 1 minute. Add 4 thinly sliced scallions and cook for 1 minute, tossing frequently, until charred in spots and fragrant but still crisp.
- Step 4: Remove soup from heat and stir in 1 tsp toasted sesame oil. Ladle into bowls, top with charred scallions, shredded nori, and toasted sesame seeds. Serve immediately while piping hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Umami-Boosted White Bean Miso Soup with Charred Scallions take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Umami-Boosted White Bean Miso Soup with Charred Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dashi stock from drying out.
Can I substitute ingredients in Umami-Boosted White Bean Miso Soup with Charred Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Umami-Boosted White Bean Miso Soup with Charred Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Umami-Boosted White Bean Miso Soup with Charred Scallions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
