Azduki Bean Soup
From jenged 16 years ago
- 60 minutes to make
- Serves 4
After reading of the wonderful health benefits of the Adzuki bean, I bought some hoping to make a similar dish that my high school best friend's Korean mother used to make. I couldn't recreate her recipe but instead I came up with this soup. Read more I rarely measure my ingredients so you might want to adjust them yourself. See less
Ingredients
- 2 cups dried adzuki beans shopping list
- 4-6 cups water shopping list
- 2 Tbs olive oil shopping list
- 1 head of garlic, minced or pressed shopping list
- 2 Tbs. fresh ginger root, minced shopping list
- 1 medium red onion, finely chopped shopping list
- 4 celery stalks peeled and sliced shopping list
- 4 carrots, peeled and sliced shopping list
- 3-4 green onions, sliced shopping list
- 3 Tbs. miso (heaping) shopping list
- salt to taste shopping list
- Additional water as needed shopping list
How to make it
- Soak beans over night or boil for half an hour, soak for an hour then repeat, (beans should not be completely soft ; they should be edible but crunchy) DO NOT DRAIN
- Bring the beans to a boil and add garlic, ginger, onion, and half the celery and simmer until beans begin to split. (About 40 minutes)
- Add remaining celery, carrots and simmer until carrots are nearly soft.
- Add miso and green onion and simmer for an additional 10 minutes to allow flavours to meld.
- I think this would also be very good with green or red bell peppers and/or with diced stewed tomato.
People Who Like This Dish 5
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