This recipe for vegan white miso brothy beans is easy, fast, filling, and healthy! The white miso adds just the right amount of umami to create a unique flavor profile.
There’s something so comforting about a rich broth paired with creamy white beans. This broth has the unique umami flavor from white miso combined with vegetable stock. A drizzle of mustard oil at the end adds a tasty amount of heat to the end of this dish. If you can’t find mustard oil, a drizzle of extra virgin olive oil or a splash of lemon juice would work too!
How to make these vegan miso brothy beans:
Making this recipe is a breeze. Start by sautéing the shallots. Add the tomatoes in an even layer and let them char up a bit. Find an empty spot in the pot, add the miso paste, and let it brown for about 45 seconds.
Throw in the stock, bring it to a boil, and use your spoon to mash and blend the paste into the stock.
From there, it’s just a matter of tossing in the beans and letting it boil for a few minutes to reduce.
Finally, simmer for about 10-20 minutes. The more you let the broth simmer, the better the flavor will be but 10 minutes is a great starting point! Season it to taste and throw in some parsley, and you’re done! Dinner will be ready in less than 30 minutes, and you don’t even need 10 ingredients to make this flavor-rich dish!
Substitutions:
Try this recipe with a variety of different ingredients. You can substitute a variety of aromatics, including leeks, scallions, or Vidalia onion. No tomatoes? No problem. Try it with other vegetables, such as kale, spinach, or bok choy. You can use any type of white bean, including navy or Great Northern. Or you can try it with black lentils!
You can also make these beans with red miso paste, but be mindful that red miso is more intense than white miso. If using red miso, I recommend starting with half what the recipe recommends and adding more as you prefer.
Looking for more bean recipes? Check my archives!
Vegan Miso Brothy Beans
Equipment
Ingredients
- 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
Instructions
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.
To serve:
- Ladle the broth into bowls and garnish with more parsley and a drizzle of oil, if desired!
