Korean FusionMedium · Hot
Sesame White Bean and Vegetable Soup
A warming Korean-inspired soup with creamy white beans, tender vegetables, and nutty sesame oil. This banchan-worthy soup brings communal comfort to any table.
Prep
15 min
Cook
30 min
Total
38 min
Method
Sauté Aromatics
1
Heat sesame oil in a large stockpot over medium heat. Add diced yellow onion and cook until softened and translucent, about 5 minutes.
Build Soup Base
3
Pour in chicken broth and add drained white beans. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Season and Finish
6
Season soup with soy sauce, salt, black pepper, and cayenne. Stir well to combine all flavors.
7
Toast sesame seeds in a dry frying pan over medium heat until golden and fragrant, about 2-3 minutes. Watch carefully to avoid burning.
8
Ladle soup into bowls and garnish each serving with toasted sesame seeds. Serve immediately with steamed rice on the side.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -10
Calories
410
per serving
Source of protein · 20gSource of fibre · 12gLow sugar · 7gLow saturated fat · 2g
Protein
20g
Carbs
61g
Fat
12g
Sat. fat
2g
Fiber
12g
Sugar
7g
Sodium
696mg
Gluten FreeDairy FreeHigh FiberHeart HealthyDiabetes FriendlyLow Sodium OptionHigh ProteinBalanced MacrosPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.1m³
Runoff
0.05g P
White Beans drives 34% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
1
Sour
2
Bitter
4
Spicy
Textures
CreamyTenderSilkyCrunchy
Aromas
NuttyHerbalEarthyWarming
Kitchen Equipment
Primary Tool
StockpotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Toast sesame seeds over medium heat, watching carefully as they can burn quickly. Stir frequently and remove from heat when golden, about 2-3 minutes.
Handling
Use caution when handling hot soup. Allow to cool slightly before ladling, and warn diners that the soup is served piping hot.
Allergen Warning
This soup contains soy and sesame. Ensure all serving utensils are clean and free from cross-contact with other ingredients.
Storage
Store leftover soup in airtight containers in the refrigerator for up to 4 days. Reheat to 165°F before serving.
Cross Contamination
If serving to guests with sesame or soy allergies, prepare their portions separately before adding garnishes. Clean all equipment thoroughly between uses.
High Risk Population
Individuals with sesame or soy allergies should avoid this dish entirely. Those with severe allergies should not consume food prepared in kitchens with allergen cross-contact risk.
Pro Tips
Technique
Toast your sesame seeds in a dry pan over medium heat, watching carefully — they go from golden to burnt in seconds. This step unlocks their aromatic oils and transforms them from garnish to essential flavor.
Substitution
For extra fermented depth, swap one tablespoon of soy sauce with doenjang — just whisk it in after cooking. The umami complexity will make this taste like it simmered all day.
From the chef
Toasted sesame oil as the cooking fat for a white bean soup sets the flavor from the first minute — its nuttiness infuses the onion, garlic, and ginger base before any liquid goes in, giving the broth a depth that a neutral oil never could. Creamy white beans and diced potato build the body; kale goes in last so it wilts without turning gray. Season with soy sauce and cayenne at the end, taste, adjust. Finish each bowl with freshly toasted sesame seeds. Simple ingredients treated with the same respect as any banchan.
TagsKorean InspiredWhite BeansVegetablesSesame OilComfort FoodWeeknight DinnerOne PotSoy Sauce
AllergensSoySesame
Source: generated · June 10, 2026