Red Bean Soup (Hong Dou Sha)
A thick, gently sweet adzuki bean soup with a hint of orange peel, served warm in winter or chilled in summer.
- Time2 hr 15
- LevelEasy
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the beans in plenty of cold water overnight, at least 8 hours. Drain and rinse.
- 2
Put the beans in a large pan with the water and orange zest. Bring to the boil, skim off any foam, then cover and simmer gently for 1 hour 15 minutes, until very soft and splitting.
75 min - 3
Mash about a third of the beans against the side of the pan with the back of a spoon to thicken the soup.
- 4
Stir in the sugar and a pinch of salt and simmer for 10 minutes more. Add a splash of water if it is too thick.
10 min - 5
If using the tapioca, cook it separately in boiling water for 15 minutes until clear, drain, then stir it into the soup.
15 min - 6
Serve warm in small bowls, or chill and serve cold. Remove the orange zest before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
