Adzuki bean soup: sweet and savory options

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

So many people around the world have become fans of Japanese cuisine. True, for the most part they prefer rolls and sushi, forgetting or not knowing that soups are one of the most respected dishes in the Land of the Rising Sun. Moreover, they do not go as a separate, independent and main dish, rather, they are a pleasant addition to another dish. The flavor range that adzuki bean soup has is very interesting. And there are quite a few cooking options for such a dish.

What is adzuki?

Any beans in themselves are he althy, satisfying and tasty, therefore they are widely used in first courses, as a side dish, and in salads. However, adzuki beans are known more in the Far East, where China, Korea and Japan are located close to each other - countries that cultivate and use them in cooking. Meanwhile, such beans are much more useful than their other "relatives". And its taste is very different from theirs, because it has a sweetish note. Adzuki beans are good for stabilizing the heart because they are high in zinc and magnesium. Folic acid, which is unimaginably abundant in these beans, protects the body from the occurrence and development of cancer. Coarse fiber structure improves digestion. And these beans stimulateblood circulation and normalize cholesterol levels in the body. Of course, practical Japanese could not pass by such valuable "grains".

Now, even far from the homeland, it is not difficult to buy such a useful and unusual bean. It is not difficult to choose it - focus on the expiration date and appearance. There are no problems with storage either - placed in a glass jar with a tightly screwed lid, the beans do not lose quality throughout the year. The key is to keep them dry.

Easiest adzuki bean soup

Some cooks think they shouldn't be soaked. This opinion is debatable, since soaking is mentioned in many recipes. However, to make the most uncomplicated azuki bean soup, they really don't need to be soaked in water. Beans are cooked for about forty minutes over low heat. Then it must be passed through a blender until a lush cream is obtained. It combines with coconut milk, herbs and spices - whatever you like - and it's done. If you're not sure which spices will go well with adzuki, try adding celery, allspice and white pepper, some cloves, oregano, rosemary, mint, and basil for the first time. And over time, if you like this creamy adzuki bean soup, you will find your own spice mix.

Japanese winter soup

It's called shiruko. It is not the main dish, however, we note that it is not served at the end of the dinner, because it is too satisfying for this. Recipes for preparing suchsweet azuko bean soup, a great variety. The most used is with mochi, but they also make it with chestnuts and pies. S alted plums, sour seaweed, or something else of the same contrast is often served with it to emphasize the taste of this dish.

You can make sweet adzuki bean soup at home. For him, 130 g of beans are soaked overnight in a liter of water. In the morning, right in the same water, it is boiled in a saucepan with a thick bottom. When it boils, a pinch of baking powder is placed in the container, the fire is reduced, and the adzuki beans are boiled for half an hour. After pouring another liter of water, and everything is cooked for 30 minutes. A sign of the readiness of the beans is the ability to easily crush them with your fingers. If they are still hard, continue cooking. When the beans are ready, a third of a glass of powdered sugar is poured into the pan, and after three minutes - the same amount. After another three minutes, the sweet adzuki bean soup is s alted and removed after the same time. Mochi are cut in half, fried to a golden hue, laid out on plates, where soup is then poured. Note: he should not get on top of the "cakes".

Far Eastern soup

For him, by the way, adzuki beans are again soaked overnight (half a glass of beans plus one and a half tablespoons of water). In the morning three more glasses of water are added and the beans are boiled for half an hour along with two small pieces of kombu. Further, to make a delicious and beautiful soup with beans, the recipe advises putting diced onions and carrots. After ten minutes, you need to pour another glass of water. Whenboils - add the same decorated pumpkin (one hundred grams) and cook until it softens. It remains to s alt (preferably with sea s alt), boil for another five minutes and pour into plates.

Bean-mushroom variant

And again, a glass of adzuki needs to be soaked. The next day, the beans are boiled simultaneously with three pieces of the combo for an hour. During this time, carrots, onions, celery root and two shiitake are peeled - all this will go into soup with beans. The recipe also includes 6 tomatoes, which are crumbled and sautéed along with the rest of the vegetables, and ideally in olive oil. Separately, it is necessary to boil water, where to add all the components. When almost ready, add spices and s alt (sea again). Even when pouring into bowls, a little miso can be added to the adzuki bean soup; but this is no longer necessary. It's just that the dish will have a taste of smoked meat, which will significantly improve the impression of it.