Adzuki beans are a “yang” or warming food for the body. Tangerine peel, used in many recipes, is thought to aid digestion. You can also use sweet glutinous rice balls, however, we are substituting it with Chinese wild mountain yam. These flavors and the red color of the soup bring in auspicious tidings for the New Year.
Cooking time: 1 hour, 30 minutes.
- 1 cup dried adzuki beans
- 10 cups water
- 1 strip dried tangerine peel or fresh orange peel
- 2 cup cubed shan yao (wild mountain yam or nagaimo)
- 6 – 8 tablespoons rock sugar, as desired
- Rinse the beans and tangerine peel and place in a pot of cold water. Cover and bring to a boil. Turn the heat down and simmer for 1 hour and 20 minutes.
- Peel and cube the shan yao to bite-sized pieces.
- Bring the soup back to a boil and add the shan yao.
- Bring the soup to a boil again and add rock sugar to taste and stir to dissolve
- Remove the dried tangerine peel before serving.
- Serve the red bean soup hot or cold.
- Approx. 8 servings