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Adzuki Bean Soup

Serves 4.


250 g/8 oz/1 cup adzuki beans
2 tablespoons oil
2 medium onions, finely chopped
1 teaspoon finely chopped garlic
1 carrot, finely diced
1 stick celery, diced
1 tablespoon Japanese soy sauce
1 tablespoon miso


Wash the beans and soak overnight. Drain, rinse and put into a pan with 1.5 litres/3 pints/6 cups fresh water and bring to the boil. Cover and simmer for about 1 hour or until tender.

In another pan heat oil and cook the onions, garlic, carrot and celery over low heat for 10 minutes, covered. Add the beans and extra boiling water if liquid has reduced too much. Add the soy sauce. In a small bowl thin the miso with some of the hot liquid, then stir in.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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Could you please tell me what is in the soup? Dumplings? What kind? Something else?
its a round rice cake...if you click on the picture it tells you
I have heard that this bean adzuki will help break down fatty substances in the body is this true
What is miso and where do you buy it? Is it absolutely necessary for this recipe? Thank you.
Hi Irene, Miso is made from fermented soybeans, and comes in a thick paste-like substance. It gives dishes like this one a unique, slightly tangy, slightly salty flavor. You can buy miso from most Asian grocery stores. Or you can also try online stores such as Hope that helps!
Can you please say more about the rice cake in the photo of the soup in a bowl? Is it made with sweet white rice flour? Is it mochi? Looks good. Are there simple directions for making them? I enjoy azuki beans and am glad to see what is written here, to learn more about the nutritional value of azuki beans.