Red Bean and Grain Sweet Soup
(Hóngdòu Tián Tāng 红豆甜汤)
Red beans have been used in Chinese kitchens for centuries, valued for their substance as much as their flavor. Unlike Western desserts that emphasize sweetness and lightness, red bean soups were traditionally appreciated for their ability to satisfy hunger gently while remaining easy to digest. They were often prepared at home and eaten as a snack, a light dessert, or even a simple evening meal.
Adding grains to red bean soup reflects an older understanding of balance and satiety. Grains softened the intensity of the beans, added texture, and made the dish more sustaining without increasing sweetness. The result is a soup that feels complete in itself, warm and grounding rather than indulgent.
This version stays close to traditional home cooking while remaining adaptable to modern kitchens.
Ingredients: Serves 4
- ½ cup dried red beans (adzuki beans)
- ¼ cup pearl barley, millet, or short-grain rice
- 6–7 cups water
- 2–3 dried dates, halved
- Optional aromatics: a small piece of dried tangerine peel or a pinch of five-spice
- Sweetener to taste (honey, dates, or allulose), optional
Method:
Rinse the red beans and soak them for several hours or overnight. Drain and rinse again.
Place the beans in a pot with fresh water and bring to a boil. Reduce to a gentle simmer and cook for about 45 minutes, or until the beans are tender but not falling apart.
Add the grains and dried dates, along with any optional aromatics. Continue simmering for another 20–30 minutes, stirring occasionally, until the grains are soft and the soup thickens slightly.
Sweeten lightly, if desired, after cooking is complete. The soup should remain mildly sweet, with the beans and grains providing most of the substance.
Serve warm.
Notes on Use and Variation:
This soup is forgiving and adapts well to seasonal or regional variation. Grain choice can shift the texture from porridge-like to brothy, depending on preference. Aromatics should be used sparingly, supporting rather than dominating the dish.
