Sweet soups, or "tang sui," are a delightful part of Chinese cuisine, offering a perfect balance of soothing warmth and sweet indulgence. Unlike their Western counterparts, which are usually consumed as a dessert, Chinese sweet soups hold a special place in the culture, often enjoyed throughout the day and during various festivals or family gatherings. These soups are typically made with ingredients that hold significant cultural meaning-each one offering both taste and health benefits.
Today, we’re going to dive into a classic Chinese sweet soup recipe that is as easy to prepare as it is satisfying. This recipe features simple ingredients that come together to create a fragrant, comforting, and slightly sweet dessert. Whether you’re craving something to finish off a hearty meal or simply want a sweet, refreshing treat, this recipe is sure to hit the spot.
Chinese Sweet Soup Recipe
The Chinese sweet soup we’re making today is Red Bean Soup, one of the most beloved varieties. It’s creamy, slightly sweet, and has a natural earthiness from the red beans. In some regions, it’s even served cold, making it an excellent treat for both winter and summer. Here’s everything you need to know to make your own batch of this traditional, yet incredibly simple, dessert.
Ingredients Needed
Before you start cooking, gather the following ingredients:
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Adzuki beans (red beans): 1 cup
- These are the star of the dish. Adzuki beans are small, red beans known for their slightly sweet and nutty flavor.
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Rock sugar: 1/2 cup
- Rock sugar is commonly used in Chinese sweet soups for its subtle sweetness and clear flavor. It melts easily and doesn’t overpower the other ingredients.
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Dried lotus seeds: 2 tablespoons (optional)
- Lotus seeds add a unique, chewy texture and a mild, slightly sweet flavor. They also have a calming, cooling effect according to Traditional Chinese Medicine.
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Job’s tears (Coix seeds): 2 tablespoons (optional)
- These tiny, chewy seeds help give the soup a more substantial texture and are believed to promote good digestion.
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Pandan leaves: 1-2 leaves (optional)
- For a fragrant, aromatic touch, pandan leaves add a subtle vanilla-like flavor and a gorgeous green color to the soup. Not always essential, but definitely recommended for a unique twist.
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Water: 6 cups
- This is the base of your soup, so use good-quality water for the best flavor.
Cooking Instructions
Now that you’ve gathered your ingredients, here’s how you can put everything together:
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Rinse The Beans
Start by washing your adzuki beans under cold water to remove any dirt or impurities. If you’re using lotus seeds and Job’s tears, rinse those as well.
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Soak the beans (optional but recommended):
Soaking the beans for a few hours (or overnight) can help them cook faster and more evenly. If you’re short on time, you can skip this step, but soaking is ideal for a creamier texture.
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Boil The Beans
In a large pot, add the soaked beans, Job’s tears, and lotus seeds (if using). Pour in the water and bring the mixture to a boil over medium-high heat.
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Simmer
Once the water starts to boil, reduce the heat to low and let it simmer gently for about 45 minutes to 1 hour, stirring occasionally. You’ll know the soup is ready when the beans are soft and the water has thickened slightly into a broth.
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Add The Sugar
Stir in the rock sugar and continue simmering for another 15-20 minutes, until the sugar dissolves completely and the soup has thickened into a sweet, rich broth.
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Flavor With Pandan Leaves (optional)
If you’re using pandan leaves, add them during the last 10 minutes of cooking to allow the fragrance to infuse into the soup. Remove them before serving.
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Serve
Once the soup has reached a creamy consistency, taste and adjust sweetness if needed. Some like it sweeter, so feel free to add more rock sugar to suit your preference. Serve hot, or chill it in the fridge for a refreshing cold version!
Ingredient Insights
- Adzuki Beans: These beans are not only delicious, but they also have important health benefits. In Traditional Chinese Medicine, adzuki beans are thought to aid in digestion, support kidney function, and even promote clear skin. Their naturally sweet flavor makes them perfect for desserts.
- Rock Sugar: Rock sugar is less refined than regular sugar, meaning it retains a more delicate flavor. It’s made by crystallizing sugar syrup into large, clear crystals and is commonly used in Chinese cooking for its subtle, clean sweetness. Rock sugar is preferred in sweet soups because it melts smoothly without overpowering other flavors.
- Lotus Seeds: Known for their cooling properties, lotus seeds are often used to balance the heat in the body, according to Chinese medicine. They have a neutral taste, but they lend a lovely texture to sweet soups, making the dish feel more filling and satisfying.
- Job’s Tears: These grains are not only a staple in Chinese sweet soups but are also revered for their health benefits. They’re often used to relieve water retention and inflammation and are a great source of fiber.
- Pandan Leaves: While not always available, pandan leaves bring an incredible fragrance to the soup. Their distinct, slightly floral flavor has earned them a place in many Southeast Asian and Chinese desserts.
Expert Tips
- Soak the beans for best results: If you can plan ahead, soaking the beans overnight or for a few hours can speed up the cooking process and make the beans softer and creamier in the soup.
- Adjust sweetness: Rock sugar is perfect for a delicate sweetness, but you can always increase the amount or switch to regular sugar if you prefer. Taste as you go, since the sweetness level varies depending on the ingredients you use.
- Simmer slowly: Cooking the soup on low heat allows the flavors to develop gradually. This slow simmer is essential for getting that rich, comforting taste that you want in a sweet soup.
- Use a pressure cooker: If you’re in a rush, a pressure cooker can speed up the cooking process significantly. Just be mindful not to overcook the beans.
- Customize the texture: Some people like their red bean soup smooth, while others prefer a bit of texture. You can mash part of the beans after they cook, or blend a portion of the soup for a smoother finish.
Recipe Variations
- Taro Sweet Soup: If you prefer a more tropical flavor, swap out the adzuki beans for mashed taro. Taro has a mild, creamy flavor that pairs well with rock sugar and other ingredients like coconut milk.
- Black Sesame Soup: This is a popular dessert in Chinese cuisine, often served during festivals. Made from black sesame seeds, sugar, and sometimes glutinous rice balls, it’s thick, rich, and very indulgent.
- Ginger Red Bean Soup: For an extra warming kick, add a few slices of fresh ginger when you simmer the beans. The ginger adds a subtle heat and is said to improve circulation.
- Mung Bean Soup: Mung beans are another common base for Chinese sweet soups. They’re light, mildly sweet, and perfect for a cooling, refreshing dessert, especially in the summer.
Final Words
Making Chinese sweet soup at home is not only a rewarding cooking experience, but it also opens the door to exploring the cultural significance behind each ingredient. Whether you’re making the classic red bean soup or experimenting with variations like mung bean or taro, this dessert brings comfort and joy in a bowl.