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Azuki Bean Soup with Dumplings

Prep Time

10 min

Cooking Time

2 hours





  • 1 cup azuki beans, washed

  • 1 strip kombu, 1-2 inches long, soaked and diced

  • 1 cup onion, diced

  • 1 cup Hokkaido pumpkin or buttercup squash, cubed

  • 1/2 cup carrot, sliced thin

  • 5 to 6 cups water

  • 1/2 tsp sea salt

  • 3 to 4 drops shoyu soy sauce

Sweet Rice Dumplings

  • 1/2 cup sweet brown rice flour 

  • 1/4 cup boiling water 

  • pinch of sea salt


  1. Place the kombu, onion, squash, carrot, and beans in a pot. Add water, cover, and bring to a boil. Reduce the flame to medium-low and simmer for 1 to 1.5 hours or until the beans are about 80 percent done. 

  2. Season with sea salt and soy sauce. Continue to cook another 5 minutes. 

  3. Place the sweet rice flour in a bowl, add the sea salt, and pоur the boiling water over it. Mix vigorously with a fork for 2 to 3 minutes. Form into a ball of dough. Roll the dough into several balls a little smaller than golf balls. With your thumb, make a shallow imprint in the center of each dumpling. Place the dumplings in the soup. They will sink to the bottom. Simmer until the dumplings rise to the surface. 

  4. Place in serving bowls and garnish.


Michio and Aveline Kushi

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