| Prep: 10 mins | Cook: 2 hrs | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 224 | 0.6g | 0g | 50g |
| sugars | fibre | protein | salt |
| 18g | 5g | 10g | 0.1g |
Why I Love Japanese Red Bean Soup
As someone born and raised in Texas, my palate has always had a strong affinity towards bold flavors. My culinary journey started in my grandma’s kitchen where I was introduced to hearty Southern classics. This love for food has only grown stronger over the years, making me fall head over heels with an array of dishes from all over the world. One such delightful discovery is a comforting Japanese recipe, Red Bean Soup.
A Warm Bowl of Comfort
Anyone who knows me or has read my previous recipes, knows that for me, the essence of cooking is to relay love and care through food. And what conveys love better than a warm, wholesome bowl of soup? Not just any soup, but the Red Bean Soup, a soul-warming dish, that effortlessly transports you to the heart of Japan. Renowned chef Nobu Matsuhisa, known for his unique fusion cuisine blending traditional Japanese techniques with South American ingredients, is an inspiration for me when it comes to Japanese cuisine. Although I usually fuse Southern and Western flavors, trying my hand at such a traditional Japanese recipe was a path I am glad I ventured upon.
Adapting Flavors From Around the World
Much like my take on Tex-Mex, where I’ve incorporated modern twists to honor my heritage, creating this Red Bean Soup recipe allowed me to explore the rich tapestry of flavors of another culture. This dish is a delightful change from the usual American style bean soups. It’s a bit akin to the southern classic – Red Beans and Rice, and can be served alongside dishes like Sushi or Tempura to make a complete meal, reminiscent of a Japanese home-cooked meal!
Utilizing humble ingredients like Azuki beans and Mochiko, I have tried to create a recipe that brings forth the excitement of exploring new cuisines while making sure it hits the right note of comfort that every soup should deliver. The sweet, earthy flavor of the Azuki beans paired with the unique texture offered by Mochiko is an exciting twist for the taste buds that is sure to bring a smile to your face.
I cannot wait for you to try this taste of Japan from my kitchen to yours. Happy cooking!
What You’ll Need
- 1 cup of dried Azuki beans
- 10 cups of water
- 1/2 cup of sugar
- 1/2 cup of mochiko (sweet rice flour)
- 1/4 cup of water (for mochiko dough)
- Pinch of salt
Method
Step One
First, rinse the dried Azuki beans under cold water. After rinsing, place them in a large pot and cover them with 10 cups of water. Let them soak for about an hour.
Step Two
After the beans have soaked for about an hour, set the large pot over medium-high heat. Bring the water to a boil with the beans in it. Once the water starts to boil, lower the heat to a simmer and let the beans cook for approximately 2 hours, or until they have completely softened. Remember to stir occasionally to prevent the beans from sticking to the pot and burning.
Step Three
While the beans are cooking, you can prepare the mochiko dough. In a mixing bowl, combine the mochiko with 1/4 cup of water and a pinch of salt. Stir until a dough forms, then divide the dough into small pieces. Roll each piece into a small ball and set these balls aside.
Step Four
Once the beans are fully cooked and softened, add the sugar to the pot and stir until it is fully dissolved. Then, add the prepared mochiko balls. Let them cook in the red bean soup for about 10 minutes, or until they’re completely cooked through.
Step Five
Lastly, once everything is cooked through, lower the heat to the lowest setting and let the soup cook for an additional 15 minutes. This allows the flavors to blend together. After 15 minutes, your Red Bean Soup is ready to serve and enjoy!
