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1
Soak 2 cups beans overnight in large stock pot filled halfway, with a palmful of kosher salt.
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2
Boil beans on medium high heat until soft. Drain beans, reserve liquid.
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3
Turn oven to 375u00b0.
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4
Roughly chop large onion and peeled carrots.
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5
Separately toss onions, then carrots, then peppers in large mixing bowl with a generous amount of olive oil and kosher salt to coat.
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6
Separately chop white scallion and green tops. Rinse bok choy, cut dark green tops, chop and reserve. Dice white stalks.
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7
Crush garlic cloves with flat blade of chef's knife. Chop.
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8
Chop tomatoes.
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9
Heat 6 qt. stock pot on medium heat. Add tbsp. olive oil. When oil shimmers, add white chopped bok choy, saute for 2 mins. Add garlic, stir.
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10
Make space on one side of the pot. Add white miso paste, stir until slightly browned making sure that garlic does not brown.
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11
Add tomatoes. Simmer for 5 minutes to combine.
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12
Add beans. Stir. Then add 2 cups bean liquid, soy sauce, rice wine vinegar, and rice wine. Simmer for 30 minutes.
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13
Add white scallion. Stir, then remove from heat to cool.
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14
Serve with garnish of chopped green scallion and roasted Shisito pepper.
