Sweet Red Bean Soup

Sweet Red Bean Soup Recipe - Traditional Chinese Dessert

Region / culture: China | Servings: - 6

Introduction

Sweet Red Bean Soup is a traditional Asian dessert that is enjoyed during the winter months. This warm and comforting soup is made with red beans, lotus seeds, and sugar, creating a deliciously sweet and creamy treat.

History

Sweet Red Bean Soup has been a popular dessert in Asian cuisine for centuries. It is often served during special occasions and holidays, as it is believed to bring good luck and prosperity. The combination of red beans and lotus seeds is not only delicious but also nutritious, making it a popular choice for a healthy dessert option.

Ingredients

0.33 - 0.5 cup of sugar
1 cup of red beans (soaked in cold water overnight)
0.33 cup of dried lotus seeds (available at Asian grocery stores or health food stores, soaked in cold water overnight)
1 tbsp of vanilla
0.25 cup of pearl tapioca (optional)
0.25 cup of glutinous rice balls (can be found at Asian grocery stores) (optional)
7 cups of water

How to prepare

Combine water and beans in a large pot and bring to a boil.
Reduce the heat to simmer and cook uncovered until the beans are tender (about 2 hours).
Add lotus seed and sugar (plus tapioca and rice balls if desired) and cook until the soup thickens slightly and the lotus seeds are tender, but not mushy (about 20 minutes).
Add vanilla and serve hot for a perfect winter dessert. Alternatively, you can let the soup cool down and then add ice.
With this basic recipe, you can remove all the beans, increase the amount of lotus seeds, and make a lotus seed sweet soup instead.

Variations

You can make a lotus seed sweet soup by removing the red beans and increasing the amount of lotus seeds.
Add other ingredients such as sweet potatoes, taro, or coconut milk for a different flavor profile.

Cooking Tips & Tricks

Soaking the red beans and lotus seeds overnight will help them cook faster and more evenly.

- Adding pearl tapioca and glutinous rice balls can add a fun texture to the soup.

- Be sure to cook the beans until they are tender before adding the sugar and lotus seeds.

- Adjust the sweetness of the soup by adding more or less sugar to suit your taste preferences.

Serving Suggestions

Serve Sweet Red Bean Soup hot as a comforting winter dessert.

- Alternatively, let the soup cool down and serve it with ice for a refreshing summer treat.

Cooking Techniques

Simmering the beans and lotus seeds until tender will help develop the flavors of the soup.

- Stirring the soup occasionally will prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

You can use canned red beans instead of dried beans for a quicker cooking time.

- Substitute regular sugar with honey or maple syrup for a healthier sweetener option.

Make Ahead Tips

Sweet Red Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with a sprinkle of sesame seeds or chopped nuts for added texture and flavor. - Serve the soup in individual bowls with a drizzle of honey or a dollop of whipped cream on top.

Pairing Recommendations

Pair Sweet Red Bean Soup with a cup of green tea or jasmine tea for a traditional Asian dessert experience.

- Enjoy the soup with a side of mochi or almond cookies for a sweet treat.

Storage and Reheating Instructions

Store any leftover Sweet Red Bean Soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- Each serving of Sweet Red Bean Soup contains approximately 200-250 calories, depending on the amount of sugar added.

Carbohydrates

- Red beans are a good source of carbohydrates, providing energy for the body.

- Lotus seeds also contain carbohydrates, making this soup a filling and satisfying dessert option.

Fats

- This recipe is low in fats, making it a healthy dessert choice.

Proteins

- Red beans are a good source of plant-based proteins, making this soup a nutritious option for vegetarians.

Vitamins and minerals

Red beans are rich in vitamins and minerals, including iron, magnesium, and potassium.

- Lotus seeds are also a good source of vitamins and minerals, such as calcium and phosphorus.

Alergens

This recipe may contain allergens such as gluten (from glutinous rice balls) and nuts (if added as a topping).

Summary

Sweet Red Bean Soup is a nutritious and delicious dessert option that is low in fats and high in carbohydrates, proteins, vitamins, and minerals.

Summary

Sweet Red Bean Soup is a delicious and nutritious dessert option that is perfect for the winter months. This traditional Asian dessert is made with red beans, lotus seeds, and sugar, creating a warm and comforting treat that is sure to satisfy your sweet tooth. Enjoy this soup hot or cold for a versatile and delicious dessert option.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a handwritten note tucked away in an old cookbook that belonged to my dear friend, Mrs. Kim. She was a wonderful cook who had a knack for combining flavors in the most unexpected ways.

I had always admired Mrs. Kim's cooking and had spent countless afternoons in her kitchen, watching and learning from her. She had a way of making even the simplest ingredients sing with flavor, and I was always eager to soak up as much knowledge as I could from her.

The recipe for Sweet Red Bean Soup was unlike anything I had ever seen before. It called for red beans, sugar, water, and a pinch of salt. It seemed so simple, yet so intriguing. Mrs. Kim told me that this soup was a traditional Korean dessert, often served warm on cold winter nights. She promised me that it was delicious, and I couldn't wait to give it a try.

I spent the next few days gathering all the ingredients I needed for the soup. I carefully measured out the beans, soaked them overnight, and cooked them until they were soft and creamy. The sweet aroma of the simmering beans filled my kitchen, and I knew I was on the right track.

As the soup cooked, I couldn't help but think back to all the times I had spent with Mrs. Kim in her kitchen. She had taught me so much about cooking and life in general. She had a way of making everything seem so simple and yet so profound.

When the soup was finally ready, I ladled it into a bowl and took a cautious sip. The flavor was unlike anything I had ever tasted before. It was sweet and savory, with a hint of earthiness from the beans. It was comforting and satisfying, just like Mrs. Kim's cooking always was.

I knew that I had stumbled upon something special with this recipe. It quickly became a favorite in my household, and I made it often for my family and friends. Each time I cooked it, I thought of Mrs. Kim and the lessons she had taught me about cooking with love and intention.

Years passed, and the recipe for Sweet Red Bean Soup became a staple in my repertoire. I shared it with anyone who would listen, telling them about Mrs. Kim and the magical powers of this simple soup. It became a symbol of the wisdom and love that had been passed down to me through the years.

As I sit here now, reflecting on my journey with this recipe, I am filled with a sense of gratitude. Gratitude for Mrs. Kim and all she taught me, gratitude for the simple pleasures of cooking and sharing food with loved ones. And most of all, gratitude for the joy that this Sweet Red Bean Soup has brought into my life.