Why sprout adzuki beans for soup?
- Faster cooking than dry beans.
- Nutty bite that holds up in broth.
- Easy to grow in a jar in 2 to 4 days.
How to sprout adzuki beans
- Rinse ½ cup of adzuki beans and soak them for 8 to 12 hours.
- Drain, then rinse and drain twice a day in a jar.
- Use them when short tails appear, in about 2 to 4 days.
See the adzuki bean seed guide for more.
Adzuki bean soup tips
- Use good stock. Mushroom or kombu stock adds savoury depth.
- Don't boil the miso. Stir it in off the boil.
- Add noodles like soba or udon to make it a meal.
More sprout soups and bowls
Adzuki Bean Sprout Soup With Miso and Tofu
Vegan · Japanese-inspired
Ingredients
Soup
- 1½ cups (about 150 g) sprouted adzuki beans
- 1 tbsp neutral oil
- 1 small onion, sliced
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 1½ cups (about 120 g) sliced mushrooms (shiitake or button)
- 6 cups (1.5 L) vegetable stock or water
- 3 tbsp white or yellow miso
- 7 oz (200 g) silken or firm tofu, cubed
- 2 cups (60 g) spinach or bok choy, chopped
- 2 scallions, sliced
- 1 tsp soy sauce and sesame oil to taste
Method
- Heat the oil in a pot over medium heat. Cook the onion for 3 minutes until soft.
- Add the ginger and garlic and cook for 30 seconds.
- Add the mushrooms, sprouted adzuki beans and stock. Bring to a boil, then simmer for 15 minutes until the beans are tender.
- Turn the heat to low. Mix the miso with a ladle of hot broth in a cup, then stir it back into the pot. Don't boil after adding miso.
- Add the tofu and greens. Warm for 2 minutes until the greens wilt.
- Season with soy sauce and sesame oil. Top with scallions and serve.
Notes
- Cook the sprouts fully. Simmer until tender all the way through.
- Miso goes in last and shouldn't boil, which keeps its flavour.
- Keeps: 3 days in the fridge. Reheat gently.
Seeds in this article
Frequently asked questions
How do you sprout adzuki beans?
Soak them for 8 to 12 hours, then rinse and drain twice a day. Short tails appear in 2 to 4 days. Use them when the tails are about ¼ to ½ inch long.
Do sprouted adzuki beans need to be cooked?
Cooking them is the safer choice and makes them easier to digest. In this soup they simmer for about 15 minutes.
What do adzuki beans taste like?
Mild, slightly sweet and nutty. They're best known in East Asian red bean paste, but they're also great in savoury soups.
Can I use dry adzuki beans instead?
Yes, but they take much longer. Soak them overnight and simmer for 45 to 60 minutes until tender before adding miso.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
