Zenzai Red Bean Soup Recipe

I absolutely adore this zenzai recipe because it perfectly encapsulates the comforting and nostalgic taste of traditional red bean soup with the irresistibly chewy texture of mochi. Plus, the simplicity of its ingredients and the meditative process of cooking add a touch of mindfulness to my culinary adventures, making it a soulful delight every time.

I adore relishing the cozy warmth of Zenzai Red Bean Soup. My formulation involves 1 cup of azuki red beans, gently simmered in 6 cups of water, sweetened ever so slowly with 1 cup of granulated sugar until it is just right, and seasoned with a pinch of salt.

I adore garnishing it with 8 pieces of soft, warm, and very chewy mochi to create a delicious balance of flavors and textures.

Ingredients

Azuki Red Beans:
Rich in fiber and protein, promoting digestive health.

Sugar:
Adds sweetness to counterbalance the beans’ earthiness.

Mochi:
Offers a chewy, satisfying texture, supplying the carbohydrates necessary to make it satisfying.

Ingredient Quantities

• 1 cup azuki red beans
• 6 cups water
• 1 cup granulated sugar
• Pinch of salt
• 8 pieces of mochi (store-bought or homemade)

Instructions

1. Wash the adzuki red beans in cold water to get rid of any impurities or dirt.

2. Put the beans in a big pot, and cover them with plenty of water. Bring the water to a boil over medium-high heat.

3. When the beans have boiled long enough, pour off the water and put the beans back in the pot with 6 cups of new water.

4. The beans and water should be brought to a boil, and then the heat reduced to a simmer. The pot should be covered, and the beans allowed to cook for about 1 to
1.5 hours, or until they are tender.

5. Place the granulated sugar and a pinch of salt in the pot. Stir gingerly but thoroughly to ensure the sugar completely dissolves into the bean mixture before you move on to the next step.

6. Allow the soup to continue simmering, uncovered, for an additional 15 to 20 minutes, during which it will thicken a bit more.

7. As the soup thickens, make the mochi. If using purchased mochi, toast them in a toaster oven or pan until they puff up and turn a perfect golden brown.

8. If making mochi from scratch, prepare them according to your recipe. If you have no recipe, follow this one: Combine equal weights of sweet rice and water in a bowl. Blend until smooth. Pour the mixture into a pot, cover, and steam over low heat for about 30 minutes. Pour the cooked mochi onto a clean, flat surface. Working quickly and using plenty of cornstarch to prevent sticking, shape the mochi into small discs that are about 3 inches in diameter. Stack the discs.

9. When the soup has achieved its desired consistency, take it off the heat. Scoop the red bean soup into bowls.

10. Put a few slices of toasted or homemade mochi in each bowl of soup and serve right away. Savor the exquisite flavors of your hand-crafted Zenzai!

Equipment Needed

1. Large pot
2. Cooking spoon
3. Measuring cups
4. Measuring spoons
5. Bowl
6. Toaster oven or pan (for toasting mochi)
7. Blender (if making mochi from scratch)
8. Steamer (if making mochi from scratch)
9. Flat surface for shaping mochi
10. Cornstarch (for handling mochi)
11. Knife (for slicing mochi)
12. Serving bowls

FAQ

• What are azuki beans?Commonly employed in East Asian cookery, Azuki beans are tiny red legumes, renowned for their sweetness when prepared in a dish.
• Can I use canned azuki beans?Certainly, you can use canned azuki beans. Just make sure to rinse them well before you use them. If you’re using dried beans, however, this is what you do:
• How do I prepare the mochi?If you buy the mochi from a store, just grill or bake it until it puffs up, and then toss it into the soup.
• Can I adjust the sugar amount?Certainly! You can tweak the sweetness level to suit your palate, but keep in mind that Zenzai is typically on the sweet side.
• Is it necessary to soak the beans?While it is not necessary to soak azuki beans overnight to yield a shortened cooking time, it can do so. Nonetheless, the beans cook up quickly either way.
• How can I store leftovers?Refrigerate any leftover soup in a sealed container, and serve it gently reheated before consuming.

Substitutions and Variations

For azuki red beans: Substitute with black beans or kidney beans; however, the flavor will be slightly different.
Coconut palm sugar or brown sugar can take the place of granulated sugar. Use them in equal amounts; for a deeper flavor, go with brown sugar.
To achieve similar chewy textures, use store-bought rice cakes or make your own dumplings with rice flour, should you need to replace the following ingredient.

Pro Tips

1. Pre-soak the Azuki Beans To reduce cooking time and enhance texture, soak the azuki beans overnight or for at least 6-8 hours before cooking. This can also help the beans cook more evenly.

2. Use a Pressure Cooker If you’re short on time, consider using a pressure cooker to cook the azuki beans. This can significantly reduce the cooking time, making them tender in around 30 minutes instead of the usual 1-1.5 hours.

3. Adjust Sweetness to Taste Begin by adding only half of the sugar when sweetening the soup. Taste the mixture, and gradually add more to suit your personal preference. Some people prefer a less sweet version, so it’s easier to add more sugar than to reduce it.

4. Enhance the Flavor with Vanilla For a slightly more complex flavor profile, consider adding a splash of vanilla extract to the bean soup just before it’s finished cooking. This can add a subtle depth to the sweetness.

5. Experiment with Toppings While mochi is a traditional accompaniment, you can experiment by adding toppings like roasted chestnuts, a dollop of whipped cream, or a sprinkle of matcha powder for extra flavor and texture.