Black Bean and Miso Soup

Suitable for vegans and vegetarians. Serves 2.

This is my version of traditional Cuban black bean soup, a dish that is typically made with a whole ham bone left to stew in the soup. The rich, brothy flavour that you would get from a pork bone is difficult to replicate in a vegan dish. However, I found that miso, something that is completely non-traditional in Cuban cooking, can add some of this umami richness. The deep flavours of the miso and soy sauce combined with the bright zingy-ness of the vinegar and fresh herbs make for a well rounded, warming, utterly delicious soup.

Ingredients:

• 2 cans black beans, 
• 1 red onion, finely diced, 
• 1 bell pepper, finely diced, 
• 2 stalks celery, finely chopped, 
• 4 cloves garlic, 
• 1 chilli, 
• 2 tsp cumin seeds, 
• 2 tsp ground coriander, 
• 1 tsp smoked paprika, 
• 2 tsp dried oregano, 
• 1 bay leaf, 
• 1 tbsp tamari or soy sauce, 
• 1 1/2 tbsp miso, 
• 1 cup vegetable stock, 
• 500ml water, 
• 2 tbsp apple cider vinegar, 
• 1 tsp brown sugar, 
• For garnish; 1 tomato, 1/4 red onion, 3-4 stalks fresh coriander, 1 spring onion, juice of 1 lime, 1 tbsp olive oil, slat and pepper to taste.

Method:

• Place a large pot over medium high heat with 2 tbsp of oil.
• Add onion and cook until soft.
• Add peppers and celery and cook for 3-4 minutes or until soft.
• Add garlic, chilli, and cumin seeds. Cook for 2 minutes or until fragrant and garlic is slightly golden.
• Add ground coriander, paprika, oregano, and tamari or soy sauce. Mix to combine.
• Drain and wash the beans and add to the pot. Add stock and water.
• Bring to a boil. Add miso paste and stir until dissolved.
• Add bay leaf. Reduce heat and simmer for 45 minutes to an hour. The longer you let it simmer, the more the flavours will combine and develop.
• Stir every so often and, using the back of a spoon, mash some of the beans against the side of the pot. This will help to thicken the sauce. By the end, you should have mashed around half of the beans and left the other half intact.
• After 45 minutes to an hour, turn off heat and add vinegar and sugar. Season to taste with salt and pepper.
• Let cool for 5-10 minutes.
• To make a simple salsa to garnish, finely chop equal parts of tomato, red onion, fresh coriander, and spring onions. Mix together in a bowl with the juice of 1 lime, 1 tbsp of olive oil, and salt and pepper to taste.
• Serve soup with rice or tortilla with some salsa on top. For a non-vegan version, add sour cream and grated cheddar cheese.