Red Bean Soup Recipe
Chinese · Dessert · 130 min total
A classic Chinese dessert soup made with adzuki beans, rock sugar, and a hint of citrus, perfect for a warm and comforting treat.
10
min prep
min prep
120
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 cup dried adzuki beans
- 6 cups water
- 1/2 cup rock sugar (or to taste)
- 1 strip dried tangerine peel (optional)
- 1/4 teaspoon salt
Instructions
- Rinse the adzuki beans and soak them in water for at least 4 hours or overnight. Drain and rinse again.
- In a large pot, combine the soaked beans, 6 cups of water, and the dried tangerine peel if using. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, until the beans are soft and starting to break down.
- Add the rock sugar and salt, stirring until the sugar is dissolved. Simmer for another 10 minutes.
- Remove the tangerine peel. For a smoother soup, use an immersion blender to partially blend the beans, leaving some texture.
- Serve hot or warm. Optionally, garnish with a splash of coconut milk or a few goji berries.
Tips
- Soaking the beans overnight reduces cooking time.
- Adjust sweetness to your preference.
- Leftover soup can be refrigerated for up to 3 days; reheat gently.
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