Red Bean Soup (Hong Dou Tang)

Instructions

1. 1

   Rinse the dried adzuki beans thoroughly under cold running water, then place them in a large bowl. Cover with 4 cups of cold water and soak for at least 4 hours or overnight at room temperature. Drain and discard the soaking water.

2. 2

   Soak the dried tangerine peel in a small bowl of warm water for 10 minutes until softened. Use a spoon to scrape away and discard the white pith from the inside of the peel, as it can make the soup bitter. Set the cleaned peel aside.

3. 3

   Add the soaked and drained beans to a large pot along with the remaining 8 cups of fresh water, the cleaned tangerine peel, and the pandan leaves if using. Bring to a vigorous boil over high heat, skimming off any foam that rises to the surface during the first 5 minutes.

4. 4

   Reduce the heat to medium-low, cover the pot with a lid slightly ajar, and simmer for 60 to 75 minutes, stirring occasionally, until the beans are completely tender and some have begun to split open and thicken the broth.

5. 5

   Add the rock sugar and salt to the pot. Stir gently until the rock sugar fully dissolves, about 3 minutes. Taste the soup and adjust sweetness by adding more rock sugar one piece at a time if desired.

6. 6

   Remove and discard the tangerine peel and pandan leaves. Ladle the soup into bowls and serve hot. Alternatively, let the soup cool to room temperature and refrigerate for up to 3 days; it can also be served chilled in summer.