Azuki Bean Soup

Azuki Bean Soup Recipe - A Delicious and Healthy Dish from the USA

Region / culture: USA | Preparation time: overnight | Cooking time: 1 to 1.5 hour | Servings: 4-6

Introduction

Azuki Bean Soup is a traditional Asian dessert known for its sweet, comforting taste and health benefits. This recipe uses azuki beans, also known as adzuki beans, which are small, reddish beans popular in Japanese, Chinese, and Korean cuisines. The soup is enriched with the unique flavors of dried orange peel and lotus seeds, creating a delightful blend of sweetness and aroma. Perfect for serving hot or cold, this soup is not only a treat to the taste buds but also offers nutritional benefits.

History

The tradition of making Azuki Bean Soup dates back centuries in East Asia. Azuki beans were one of the first crops domesticated in the Himalayan region, and their use in cooking spread throughout Asia. In Japan, the soup is often associated with celebrations and is a staple during the New Year. In China, it is commonly consumed during the winter to warm the body. Each region has its variations of the recipe, incorporating local ingredients and flavors.

Ingredients

1 cup of azuki (adzuki) beans
5 cups of water
1 strip of dried tangerine peel or fresh orange peel
0.25 cup of canned lotus seeds
0.33 – 0.5 cup of brown sugar, as desired

How to prepare

Soak the azuki beans in water for several hours to soften them (it is easiest to soak them overnight).
Drain the beans.
In a medium saucepan, bring 5 cups of water with the tangerine peel to a boil.
Reduce the heat, add the adzuki beans and lotus seeds, and simmer, partially covered, for 1 to 1.5 hours, until the beans are softened to the point where they are just beginning to break apart.
Add the brown sugar and stir until it is dissolved.
Taste and add more sugar if desired.
Serve the dish hot or cold.
Variations:
Use white sugar instead of brown sugar.
Other versions of this dish can be made with longan seeds, lotus roots, or lily bulbs.

Variations

For a different sweetness level, substitute brown sugar with white sugar or honey.
Add longan seeds, lotus roots, or lily bulbs for additional texture and flavor variations.

Cooking Tips & Tricks

To achieve the perfect texture and flavor for the Azuki Bean Soup, consider the following tips:

- Soaking the azuki beans overnight will significantly reduce cooking time and help achieve a smoother texture.

- The addition of dried orange peel adds a subtle citrus aroma that complements the sweetness of the beans. Ensure the peel is properly dried to avoid bitterness.

- Adjust the amount of brown sugar according to your preference for sweetness. Starting with a smaller amount and tasting as you go is advisable.

- For a creamier texture, some prefer to blend part of the beans after cooking.

Serving Suggestions

Azuki Bean Soup can be served hot or chilled, depending on the season or personal preference. For a hot serving, enjoy it freshly made. For a cold version, chill the soup in the refrigerator for a few hours before serving.

Cooking Techniques

The key technique in preparing Azuki Bean Soup is the slow simmering of beans, which allows them to soften adequately and release their natural sweetness. The use of a gentle heat ensures the beans cook evenly without disintegrating too quickly.

Ingredient Substitutions

If canned lotus seeds are unavailable, dried lotus seeds can be used; ensure they are soaked overnight.

- Mandarin orange peel can substitute dried orange peel for a similar citrus aroma.

Make Ahead Tips

Azuki Bean Soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors often enhance when the soup is allowed to sit, making it even more delicious the next day.

Presentation Ideas

Serve the soup in a clear bowl to showcase its beautiful color. Garnish with a thin slice of orange peel or a few whole cooked azuki beans for an elegant presentation.

Pairing Recommendations

Pair Azuki Bean Soup with a light green tea for a refreshing combination. The soup also goes well with mochi or other mild-flavored Asian desserts.

Storage and Reheating Instructions

Store the soup in an airtight container in the refrigerator. To reheat, gently warm it on the stove over low heat, adding a little water if the soup has thickened too much.

Nutrition Information

Calories per serving

A serving of Azuki Bean Soup contains approximately 200 calories, making it a relatively low-calorie dessert option that can fit into various dietary needs.

Carbohydrates

Azuki beans are a great source of carbohydrates, primarily complex carbohydrates, which provide sustained energy without spiking blood sugar levels. A serving of Azuki Bean Soup contains approximately 40 grams of carbohydrates, making it an energy-boosting option for a meal or dessert.

Fats

This soup is low in fat, with the azuki beans contributing minimal amounts. The total fat content per serving is less than 1 gram, making it an excellent choice for those monitoring their fat intake.

Proteins

Azuki beans are also a good source of plant-based protein. A serving of this soup provides about 7 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

Azuki beans are rich in various vitamins and minerals, including potassium, iron, magnesium, and B vitamins. These nutrients support heart health, help in oxygen transport, and aid in energy production and nerve function.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific bean allergies should avoid this dish.

Summary

Overall, Azuki Bean Soup is a nutritious choice, offering a good balance of carbohydrates, proteins, and essential vitamins and minerals, with low fat and calorie content. It's an excellent addition to a balanced diet.

Summary

Azuki Bean Soup is a delightful and nutritious dessert that combines the sweet flavors of azuki beans with the aromatic essence of dried orange peel and the texture of lotus seeds. This traditional Asian dish is not only a treat to the senses but also offers health benefits, making it a perfect dessert or snack for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a chilly autumn day, and my neighbor Mrs. Kim was making Azuki Bean Soup. The rich aroma of the beans simmering in a savory broth wafted through the air, tantalizing my senses.

I had never heard of Azuki beans before, let alone tasted them in a soup. Mrs. Kim, a sweet elderly lady with a warm smile and a twinkle in her eye, noticed my curiosity and invited me into her kitchen to watch her cook.

As I stood by her side, she explained that Azuki beans were a staple in Asian cuisine, known for their nutty flavor and hearty texture. She had learned how to make this soup from her own grandmother, who had passed down the recipe through generations.

Mrs. Kim graciously shared the recipe with me, guiding me through each step with patience and care. She soaked the beans overnight, then cooked them with onions, garlic, and a medley of spices until they were tender and fragrant. The soup simmered on the stove for hours, filling the house with a comforting aroma that made my mouth water.

Finally, Mrs. Kim ladled the steaming soup into bowls and garnished it with a dollop of sour cream and a sprinkle of fresh herbs. I took a tentative sip, savoring the complex flavors that danced on my tongue.

The Azuki bean soup was a revelation. It was earthy and robust, with a subtle sweetness that lingered on my palate. I was hooked, and I knew that I had to learn how to make this dish for myself.

Over the years, I perfected the recipe for Azuki Bean Soup, making it my own with subtle tweaks and additions. I shared it with friends and family, who marveled at its unique flavor and comforting warmth.

One day, I had the opportunity to travel to Japan, where I discovered that Azuki beans were a beloved ingredient in traditional Japanese cuisine. I sampled Azuki bean pastries, sweet red bean buns, and even Azuki bean ice cream, each dish showcasing the versatility and depth of flavor of these humble beans.

I visited a small village in the countryside, where I had the chance to learn from a local chef how to make Azuki bean soup in the traditional Japanese style. The chef showed me how to infuse the broth with kelp and bonito flakes, giving the soup a rich umami flavor that complemented the sweetness of the beans.

I returned home with a newfound appreciation for Azuki beans and a renewed passion for cooking. I continued to experiment with the recipe, adding my own twist by incorporating seasonal vegetables and herbs from my garden.

Now, whenever I make Azuki Bean Soup, I am transported back to that cozy kitchen with Mrs. Kim, where I first fell in love with this dish. The memories of her warmth and generosity inspire me to share this recipe with others, passing down a piece of culinary tradition to the next generation.

And as I sit down to enjoy a bowl of steaming Azuki Bean Soup, I am reminded of the power of food to bring people together, to bridge cultures and generations, and to nourish not just our bodies, but our souls as well.