I haven't had azuki bean soup for a while, but I as trying to think of a dish that I might add a little dried tofu to. This was the perfect combination. I soaked the azuki beans overnight (though this is the one bean that you really don't have to), and I like to cook my beans a long time. Most cook in around an hour, but if I have the time, I cook them for a half hour or more extra, to make them melt in your mouth (also more easily digested). I'd forgotten how much I love dried tofu ... it's definitely a texture thing!
Azuki beans are a macrobiotic favorite. My favorite brand is Mitoku azuki beans grown in Hokkaido, Japan, thus given the name Hokkaido Azuki Beans. They're prized for the good quality and healthful attributes and are said to be grown in soil high in volcanic ash.
The dried tofu I found was Ohsawa brand Freez-Dried Koya Tofu. I purchased both of these items, along with my vegetables, at Whole Foods in Portland, Maine.
AZUKI BEAN VEGETABLE SOUP with DRIED TOFU
1-inch piece kombu
4 squares of freeze-dried tofu (soaked for 5-10 minutes in water, then cut into half-inch pieces)
2 cups azuki beans (sorted, rinsed and soaked overnight and covered with water)
spring or filtered water
1 sweet onion, diced
1 large carrot, diced
3 ribs celery, diced
1/4 - 1/2 teaspoon sea salt
2-3 fresh scallions, thinly sliced on the diagonal, for garnish
Place kombu on the bottom of a heavy soup pot. Top with beans, discarding soaking water. Add water to cover beans about an inch and bring to a boil, uncovered. Allow beans to cook for 5 minutes over high heat.
Cover, reduce heat to low and simmer until beans are nearly done, about 35-40 minutes. Add water as needed to keep beans covered during cooking. Add vegetables and tofu, and 2-3 more cups of water - depending on how thick or brothy a soup you desire - return soup to a boil, reduce heat to low and simmer until both beans and vegetables are soft, about 30 minutes. Add salt. Cook 3-4 more minutes. Garnish with scallions. Serves 6.
I haven't had azuki bean soup for a while, but I as trying to think of a dish that I might add a little dried tofu to. This was the perfect combination. I soaked the azuki beans overnight (though this is the one bean that you really don't have to), and I like to cook my beans a long time. Most cook in around an hour, but if I have the time, I cook them for a half hour or more extra, to make them melt in your mouth (also more easily digested). I'd forgotten how much I love dried tofu ... it's definitely a texture thing!
Azuki beans are a macrobiotic favorite. My favorite brand is Mitoku azuki beans grown in Hokkaido, Japan, thus given the name Hokkaido Azuki Beans. They're prized for the good quality and healthful attributes and are said to be grown in soil high in volcanic ash.
The dried tofu I found was Ohsawa brand Freez-Dried Koya Tofu. I purchased both of these items, along with my vegetables, at Whole Foods in Portland, Maine.
AZUKI BEAN VEGETABLE SOUP with DRIED TOFU
1-inch piece kombu
4 squares of freeze-dried tofu (soaked for 5-10 minutes in water, then cut into half-inch pieces)
2 cups azuki beans (sorted, rinsed and soaked overnight and covered with water)
spring or filtered water
1 sweet onion, diced
1 large carrot, diced
3 ribs celery, diced
1/4 - 1/2 teaspoon sea salt
2-3 fresh scallions, thinly sliced on the diagonal, for garnish
Place kombu on the bottom of a heavy soup pot. Top with beans, discarding soaking water. Add water to cover beans about an inch and bring to a boil, uncovered. Allow beans to cook for 5 minutes over high heat.
Cover, reduce heat to low and simmer until beans are nearly done, about 35-40 minutes. Add water as needed to keep beans covered during cooking. Add vegetables and tofu, and 2-3 more cups of water - depending on how thick or brothy a soup you desire - return soup to a boil, reduce heat to low and simmer until both beans and vegetables are soft, about 30 minutes. Add salt. Cook 3-4 more minutes. Garnish with scallions. Serves 6.