Chinese Red Bean Soup
Red Bean Dessert Soup is the crowning jewel that ends almost every Chinese restaurant banquet! It’s beautifully simple, made using only 5 ingredients and even fewer steps – just boil, mash and serve.
First, rinse the dried adzuki beans under cold water. Then, soak the beans in water for at least 8 hours overnight.
Drain the beans and transfer to a medium-sized pot. Add 6 cups of fresh water. Bring to a boil, then let simmer for 1 hour. Over the course of the hour, add an additional 2 cups of water as needed.
When the beans look soft and broken down, use an immersion blender to blend until the beans are just broken up–it shouldn’t be completely smooth (unless that’s your preference–you’re the cook here!). You can also transfer to a blender and pulse a few times until you achieve your desired consistency.
Transfer the blended mixture back to the pot. If you like a soupier consistency, feel free to add additional water at this stage until you reach your desired consistency. Add the sugar and orange zest using your trusty micro plane.
Stir over medium to medium-high heat to dissolve the sugar. The mixture should bubble very gently.
Next, add the small tapioca pearls.
Cook for 20 minutes until the tapioca pearls become translucent. Some recipes recommend cooking the tapioca separately, but it works just fine to add them directly to the soup. When the tapioca pearls are totally translucent, it’s ready to serve!
- 2 Cups of Dried Adzuki Beans
- 8 Cups of Water
- Half Cup of Sugar
- One Quarter Teaspoon of Orange Zest
- 2 to 3 Tablespoons of Tapioca Pearls