Vegan Shiruko (Red Bean Soup)
This comforting Japanese dessert soup features sweet red beans simmered until tender, creating a rich and satisfying bowl. Served with chewy mochi, it's a delightful treat perfect for cooler weather. This vegan version uses plant-based ingredients for a traditional taste.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gazuki bean, dried
- 150 ggranulated sugar
- 1 pinchsalt
soup
- 1,000 mlwater
to serve
- 8 pcsmochi, dried, small cubes
Equipment
strainer · large pot · serving bowls
The method
Step by step
- 1
Rinse the azuki beans thoroughly under cold running water.
About 1 min
- 2
Place the rinsed azuki beans in a large pot and cover with fresh water by about 5 cm. Bring to a boil over high heat.
About 10 min
Cook’s note: This initial boil helps remove bitterness from the beans.
- 3
Once boiling, drain the beans completely and rinse them again. This step is crucial for flavor.
About 2 min
- 4
Return the drained azuki beans to the pot and add the water for the soup. Bring to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the beans are very tender and easily mashable.
About 1 hr 30 min
Cook’s note: Check the beans periodically and add a little more water if they start to dry out.
- 5
Once the beans are tender, stir in the granulated sugar and salt. Continue to simmer for another 10-15 minutes, stirring occasionally, until the sugar is fully dissolved and the soup has slightly thickened.
About 15 min
Cook’s note: Taste and adjust sugar if you prefer it sweeter. Some beans should remain whole for texture.
- 6
While the soup is simmering, prepare the mochi. You can either toast them in a dry pan until lightly browned and puffy, or boil them in hot water for a few minutes until soft and chewy.
About 5 min
Cook’s note: Toasting gives a slightly crisp exterior, while boiling makes them uniformly soft.
- 7
Ladle the hot shiruko into individual serving bowls.
About 1 min
- 8
Place a few pieces of prepared mochi into each bowl of shiruko and serve immediately.
About 1 min
Cook’s note: Mochi is best enjoyed fresh and warm.
Keep it good
Store leftover shiruko in an airtight container in the refrigerator.
Gently reheat shiruko on the stovetop over low heat, stirring occasionally, until warmed through. Mochi should be prepared fresh when serving.
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