Red Bean Soup
This is a dish defined by its simplicity. By letting the beans soften into the water, you create a natural suspension that needs no heavy thickeners, resulting in a clean, grounded finish.
Patience is your primary ingredient.
Adzuki beans take time to soften, so do not rush the simmer. Ensure you use a heavy-bottomed pot to prevent scorching at the base during the final hour.
- Heavy-bottomed Dutch oven or stockpot
- Fine-mesh strainer
- Wooden spoon
What goes in.
- 1.5 cupsdried adzuki beans
- 6 cupswater
- 1/2 cuprock sugar or light brown sugar
- 1 pinchsea salt
The Starch Release
Do not stir the soup constantly. Let the beans sit in the simmering water undisturbed; the physical movement of the bubbles and natural convection will break the bean skins and release the starches into the liquid, thickening it naturally.
The method.
Rinse the beans
Place the beans in a strainer and rinse under cold water, picking out any debris or discolored beans.
Initial boil
Place beans in the pot with enough water to cover by two inches. Bring to a rolling boil for five minutes, then drain and discard this water to remove any bitterness.
Simmer
Add the 6 cups of fresh water. Bring to a boil, then immediately reduce to a low, steady simmer. Cover partially and cook for 90 minutes.
Sweeten
Test a bean. If it crushes under light pressure, add the sugar and salt. Stir gently until dissolved.
Finish
Simmer for another 20 minutes uncovered, allowing the soup to reach your desired consistency. Serve warm.
Other turns to take.
With Aged Tangerine Peel
Add a small piece of dried tangerine peel during the final 30 minutes of simmering for a subtle citrus aroma.
With Sticky Rice Balls
Add small, boiled glutinous rice flour spheres just before serving for contrasting chewiness.
When it doesn't go to plan.
Soaking the beans for 4 hours beforehand can reduce total cooking time by half an hour.
If the water evaporates too quickly, add a splash of boiling water to maintain the volume.
Using rock sugar provides a cleaner sweetness that allows the bean flavor to remain at the forefront.
The ones that keep coming up.
Why do I discard the first boiling water?
The first boil leaches out saponins and tannins found in the outer skin, which can make the finished soup taste slightly acrid.
Can I use a pressure cooker?
Yes, high pressure for 20 minutes followed by a natural release will yield a similar texture to a long stove-top simmer.