Sweet Azuki & Barley Soup
Sweet Azuki & Barley Soup

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, sweet azuki & barley soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sweet azuki bean paste is used in various Japanese sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans. There are lots of ways to use and turn sweet azuki into yummy Japanese goodies: -eat over rice dumplings (dango 団子）or ice cream -use paste as spread for bread or baked inside sweet buns -Made into "zenzai" soup along with "mochi" (rice cakes).

Sweet Azuki & Barley Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sweet Azuki & Barley Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have sweet azuki & barley soup using 4 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Azuki & Barley Soup:
  1. Make ready 1/2 cup ‘Azuki’ Beans (Red Beans)
  2. Make ready 1/4-1/2 cup Sugar
  3. Prepare 1 pinch Salt
  4. Take 1/2 Cooked Barley

So how do you use red bean paste? Drain and rinse and put back in pot. Zenzai, a sweet soup made with cooked azuki sweetened with precious sugar was enjoyed by the upper classes. It was during mid-Edo that sugar became available to ordinary folk, thanks to domestic production.

Steps to make Sweet Azuki & Barley Soup:
  1. You can use canned sweet Azuki paste. Just loosen it with Water. However, cooking Azuki Beans from scratch is easy.
  2. Place Azuki Beans in a saucepan and cover them with a plenty of water, and cook until the beans are swollen and plump. Darin the water. *Soaking the beans in water overnight saves cooking time.
  3. Return the beans back into the saucepan, cover with plenty of water again, and cook until the beans are tender.
  4. Remove excess water OR add extra water to make the water level just enough to cover the beans. Add Sugar, Salt and Cooked Barley, and simmer, stirring occasionally, for several minutes.
  5. *Note: The amount of Sugar is up to your preference. I like it quite sweet.

Zenzai, a sweet soup made with cooked azuki sweetened with precious sugar was enjoyed by the upper classes. It was during mid-Edo that sugar became available to ordinary folk, thanks to domestic production. With some refinements, the mixture of azuki and sugar morphed into the thickened paste that we know today as anko/an and burst onto the. Anko (sweet red bean paste) is the crucial ingredient for Japanese traditional confectioneries. It is a paste made with Azuki (red beans) and sugar.

So that’s going to wrap this up for this exceptional food sweet azuki & barley soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!