Moosewood: Azuki Bean Soup

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* Exported from MasterCook *

 

Azuki Bean Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 68

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 ounce dried shiitake

1 cup boiling water

4 teaspoons canola or other vegetable oil

1 cup chopped onions or red onions

2 garlic cloves -- minced or pressed

1 tablespoon grated fresh ginger root

3/4 teaspoon salt

2 small carrots

1 celery stalk

3 cups water

OR Basic Light Vegetable Stock

(see separate recipe)

1 1/2 cups cooked azuki beans

(15-ounce undrained can) *

2 cups thinly sliced bok choy

OR celery cabbage or Chinese cabbage

1 tablespoon soy sauce

ground black pepper -- to taste

thinly sliced scallions

 

Serves 4 To 6. Yields 7 Cups. Total Time: 45 Minutes

 

The azuki bean, also called aduki or adzuki, is a low-fat bean that

originated in Japan, where it holds an honored place and is often served on

holidays. Azuki beans are frequently made into a traditional sweetened

paste used in many Japanese desserts. Here we take the savory route with

this warming, nutritious soup. For a Daily Special, accompany this soup

with an Asian-style salad and fresh fruit.

 

Place the shiitake in a small heatproof bowl, pour the boiling water over

them, cover, and set aside.

 

Heat the oil in a soup pot. Add the onions, garlic, ginger root, and salt

and saute until the onions are translucent, about in minutes.

 

While the onions cook, peel the carrots, slice them in half lengthwise, and

then cut them crosswise into 1/4-inch half moons to yield about 1

cup. Thinly slice the celery to make about 1/2 cup. Remove the softened

shiitake from the water, reserving the soaking liquid. Slice off and

discard any tough stems and thinly slice the caps. Add the carrots,

celery, and shiitake to the soup pot and saute for 2 to 3 minutes.

 

Strain the shiitake-soaking liquid and add it to the soup pot with the

water or stock. Bring to a boil, reduce the heat, and simmer for 5 to 10

minutes, until the carrots are just tender. Stir in the azuki beans, their

liquid, and the bok choy or cabbage. Return to a simmer and cook until the

beans are heated through and the cabbage has wilted. Add the soy sauce and

pepper.

 

Serve topped with a sprinkling of scallions.

 

*1/2 cup dried azuki beans cooked in 1 1/2 to 2 cups water for about an

hour until tender will yield 1 1/2 cups cooked

 

Per 10-Ounce Serving: 245 Calories, 4.6 G Protein. 3.4 G Fat, 50.2 G

Carbohydrates. 0.9 G Saturated Fatty Acids, 0 MG Cholesterol. 701 MG

Sodium. 2.5 G Total Dietary Fiber

 

 

 

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