Ingredients

4 cups water

2 vegetable bouillon cubes (0.75 ounce total)

3 cups cooked dried adzuki beans or rinsed and drained canned adzuki beans

2 teaspoons vegetable oil

3 medium carrots, cut diagonally into 1/16-inch-thick slices

1/4 cup white miso (fermented bean paste)

4 scallions, slices thin

Description

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