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miso stuffed pepper soup

Miso Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 large spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 2 clove garlic minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 3 tablespoon miso paste
  • 4 cup vegetable broth
  • 1 cup cooked rice
  • 1 cup canned black beans drained and rinsed
  • 1 teaspoon soy sauce
  • 1 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a medium saucepan over medium heat.
  • Add the diced onion and garlic, and sauté until the onion is translucent.
  • Stir in the red and yellow bell peppers, and cook for another 5 minutes.
  • Dissolve the miso paste in a small amount of vegetable broth, then add to the saucepan.
  • Pour in the remaining vegetable broth and bring the mixture to a boil.
  • Add the cooked rice and black beans to the saucepan and stir well.
  • Season the soup with soy sauce and black pepper.
  • Reduce heat and let the soup simmer for 15 minutes.
  • Remove from heat and let it rest for 5 minutes to enhance the flavors.
  • Garnish with fresh parsley before serving.

Notes

To enhance the flavor of this soup, consider using a variety of miso types for a unique taste profile. Adjust the level of miso paste to your preference for a more intense umami flavor, and feel free to add in additional vegetables like zucchini or carrots to increase the nutritional value.
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