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!