Miso Soup
Serves
This bean and Gorgonzola soup combines the creamy textures of melted cheese with the earthiness of beans, enhanced by the savory depth of miso. It’s a comforting, hearty dish perfect for a warm, fulfilling meal.
Method
1.
Prepare Beans: Sieve cannellini beans and place them in a saucepan. Cover with water and bring to a boil.
2.
Add Miso: Dissolve miso in some of the bean cooking water, then add it to the boiling beans.
3.
Melt Cheese: Add diced Gorgonzola to the saucepan and cook over medium heat. Stir frequently to prevent boiling and ensure the cheese melts completely.
4.
Season: Season the soup with salt and pepper to taste.
5.
Serve: Serve the soup immediately while it's piping hot.
Ingredients
500g cannellini beans, already cooked and dressed with oil
200ml of the cooking water used for the cannellini beans
25g rice miso
250 g Gorgonzola Dolce
salt, and white pepper, to taste
