China / Desserts

Sweet red bean soup

Name: Sweet red bean soup
Prep time: 10 min
Cook time: 90 min
Yield: 4 portions
Cuisine: China
Ingredients: 200 g dried adzuki beans; 1200 ml water; 80 g sugar; 1 strip dried mandarin peel

A home-cooking adaptation of sweet red bean soup, with practical ingredients and clear steps.

Prep10 min

Cook90 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

200 g dried adzuki beans
1200 ml water
80 g sugar
1 strip dried mandarin peel

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Rinse beans and soak refrigerated overnight in plenty of water; drain.
Place beans in a pan with fresh measured water and rinsed peel.
Bring to a boil, then simmer 60–90 minutes until beans crush easily, adding water as needed.
Remove peel, stir in sugar and mash some beans to thicken. Serve warm.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates. Allow overnight refrigerated soaking.

Allergen notes

Check packaged ingredients and cross-contact labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 252 kcal
Protein: 10.2 g
Carbs: 54.2 g
Fat: 0.3 g
Fibre: 7.0 g
Total sugar: 23.2 g
Sodium: 3 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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