So many people around the world have become fans of Japanese cuisine. True, for the most part they prefer rolls and sushi, forgetting or not knowing that soups are one of the most respected dishes in the Land of the Rising Sun. Moreover, they do not go as a separate, independent and main meal, rather, they are a pleasant addition to another meal. The flavors of the adzuki bean soup are very interesting. And there are quite a few options for preparing such a dish.
What is adzuki?
Any beans in themselves are healthy, satisfying and tasty, therefore they are widely used in first courses, as a side dish, and in salads. However, adzuki beans are better known in the Far East, where China, Korea and Japan are closely located - countries that cultivate and use them in cooking. Meanwhile, such beans are much more useful than their other "relatives". And its taste is very different from them, because it has a sweet touch. Adzuki beans are useful for stabilizing the functioning of the heart because they contain a large amount of zinc and magnesium. Folic acid, which is unimaginably large in these beans, protects the body from the onset and development of cancer. The coarse fiber structure improves digestion. And these beans stimulate blood circulation and normalize cholesterol in the body. Clear business, practical Japanese could not pass by such valuable "grains".
Now even far from the homeland of such a useful and unusual bean, it is not difficult to buy it. It is not difficult to choose it - focus on the expiration date and appearance. There are no problems with storage either - placed in a glass jar with a tightly screwed lid, the beans do not lose quality throughout the year. The main thing is to keep them dry.
Simplest Azuki Bean Soup
Some culinary experts believe that you do not need to soak them. This opinion is debatable, as soaking is mentioned in many recipes. However, in order to make the most uncomplicated adzuki bean soup, they really don't need to be kept in water. Beans are boiled for about forty minutes over low heat. Then it must be passed through a blender to obtain a magnificent cream. It combines with coconut milk, herbs and spices - which you like - and the job is done. If you are not sure which spices will be in harmony with azuki, try adding celery, allspice and white pepper, a little clove, oregano, rosemary, mint and basil for the first time. And over time, if you like this cream of adzuki bean soup, you will find your own spice mix.
Winter japanese soup
It is called siruko. It is not the main course, however, we note that at the end of the dinner they do not serve it, because for this it is too full. There are many recipes for preparing such a sweet adzuko bean soup. The most used is with mochi, but they are made with chestnuts and pies. To emphasize the taste of this dish, it is often served with salted plums, sour algae or something else of the same contrast.
You can make sweet adzuki bean soup at home. For him, 130 grams of beans are soaked overnight in a liter of water. In the morning, right in the same water, it is boiled in a pan with a thick bottom. When it boils, a pinch of baking powder is placed in the container, the fire is reduced, and the adzuki beans are boiled for half an hour. After pouring another liter of water, and everything is boiled for 30 minutes. A sign of the readiness of the beans is the ability to easily crush them with your fingers. If they are still solid, cooking continues. When the beans are ready, a third cup of powdered sugar is poured into the pan, and after three minutes - the same amount. After another three minutes, the sweet adzuki bean soup is salted and after the same time removed. Mochi are cut in half, fried to a golden hue, laid out on plates, where the soup is then poured. Note: on top of the "cakes" he should not get.
Far Eastern Soup
For him, by the way, the azuki beans are again soaked all night (half a glass of beans plus one and a half tablespoons of water). In the morning, three more glasses of water are added, and the beans are boiled for half an hour, along with two small pieces of kombu. Further, to make a delicious and beautiful soup with beans, the recipe recommends putting diced onions and carrots. After ten minutes, you need to pour another glass of water. When it begins to boil, add the pumpkin (one hundred grams) that is also decorated and cook until it softens. It remains to salt (preferably sea salt), boil for another five minutes and pour on plates.
Bean and mushroom option
And again, a glass of adzuki needs to be soaked. The next day, the beans are cooked at the same time as three pieces of combo. During this time, carrots, onions, celery root and two shiitake are peeled - all this will go to a soup with beans. The recipe also includes 6 tomatoes, which are crumbled and sautéed along with the rest of the vegetables, and ideally in olive oil. Separately, boil water, where to put all the components. When almost ready, add spices and salt (again sea). When spilling over bowls, a little miso can be added to the adzuki bean soup; but this is no longer necessary. It’s just that the dish will taste smoked, which will significantly improve the impression of it.