baking · vegan · vegetarian · dairy-free · gluten-free
Zenzai (sweet red bean soup with mochi)
Warm, chunky sweet azuki soup with toasted mochi—a winter and New Year treat.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil azuki 5 minutes, drain and refill with water.
-
2
Simmer until very soft, 60–90 minutes, adding water as needed.
-
3
Add sugar in two additions and the salt; simmer 10 minutes to a soupy consistency.
-
4
Toast mochi until puffed.
-
5
Serve hot soup over the mochi.
