Red Bean Soup (红豆汤)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup dried red beans (azuki beans)
- 1/4 cup dried lotus seeds (or raw peanuts (optional))
- 8 cups water
- 1 piece dried tangerine peel (5g (optional) (*Footnote 1))
- 1/4 cup rock sugar (50g (or granulated sugar) , or to taste)
- Pinch of salt
Method
- Rinse the beans with tap water and drain. Transfer the red beans to a large bowl and add 3 cups of water. Soak overnight. (*Footnote 2)
- Drain the red beans and transfer them to a pot. Pour in 8 cups of water and add the tangerine peel. If using peanuts instead of lotus seeds, add them now. Bring to a boil, then reduce to medium-low heat to maintain a gentle simmer. Simmer with the pot partially covered (*Footnote 3) for 1 hour.
- Add the lotus seeds, if using, along with the sugar and salt. Simmer for another 40 minutes, stirring occasionally to prevent the beans from sticking to the bottom, until the beans are very tender and some have started to break apart.
- Taste the soup and adjust the sweetness if needed.
- Serve the soup hot or chilled.