Adzuki Bean Soup with Tamari and Ginger
- 1 sachet umami instant stock paste
- 1 cup dried adzuki beans-soaked overnight night (yields 3 cups cooked beans) or use canned organic cooked beans
- 3-inch piece kombu seaweed
- 1 cup each of diced onion, carrot, celery, butternut squash, burdock and parsnip
- 4 strips kale, (leaves only) thinly sliced
- Freshly grated ginger juice to taste (approximately 1 tbsp.)
- 1-2 tbsp. tamari
- Finely sliced spring onions for garnish
Dissolve the umami stock paste in three cups warm water and set aside. Discard the water from the soaking beans. Place the beans and kombu in a pressure cooker with enough fresh filtered water to cover them and cook for 50 minutes. Allow the pressure to release naturally. Open the pressure cooker and add the stock and all the vegetables except the kale. Cover and cook on low heat for 25 minutes.
If using pre-cooked beans disregard the first part on pressure cooking and simply place the beans, vegetables (except the kale) and stock in a heavy based pan and cook for 25-30 minutes on a low heat or until soft. Stir in the kale and cook for another 5 minutes then add the ginger juice and tamari to taste. Garnish with spring onions.
Human Ecology Nutritional Tip
Azduki beans are small and very compact, with a deep reddish-brown colour. These tiny beans are a staple in the Far East. They are revered in Japan for their healing properties. They are low in fat and reputed to be more digestible than most other beans as well as rich sources of potassium and iron and B Vitamins (not B12) and high in protein and fibre. I use these incredibly power packed nutritional beans to make soups, burgers, medicinal teas and pate’s. The possibilities are endless.