Adzuki Bean Miso Soup

4 cups water  
2 vegetable bouillon cubes (0.75 ounce total)  
3 cups cooked dried adzuki beans or rinsed and drained canned adzuki beans  
2 teaspoons vegetable oil 
3 medium carrots, cut diagonally into 1/16-inch-thick slices  
1/4 cup white miso (fermented bean paste)  
4 scallions, slices thin 

In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved.
Add beans and simmer, stirring occasionally, 15 minutes.
In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes.
Stir carrots into soup.
In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup.
Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.

Makes about 9 1/2 cups, serving 4 as a main course