Japanese Red Bean Soup with Grilled Mochi

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This classic Japanese sweet soup features tender simmered azuki red beans in a lightly sweetened broth, traditionally enjoyed during cold winter months. Served piping hot with grilled mochi cakes floating in the velvety liquid, it is a comforting dessert that warms you from the inside out. This version walks you through making the red bean soup from scratch for the most authentic, deeply flavored result.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 1.5 gFat
• 0 gSaturated Fat
• 70 gCarbs
• 7 gFiber
• 28 gSugar
• 9 gProtein
• 180 mgSodium
• 480 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the red bean soup

• 1 cup dried azuki red beans, rinsed
• 6 cups water, divided
• 3/4 cup granulated sugar, or to taste
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract (optional)

For the mochi

• 4 large kirimochi (square rice cakes)
• 1 tbsp water, for brushing

For garnish (optional)

• 2 tbsp kinako (roasted soybean flour)
• 1 tbsp powdered sugar
• 1 pinch flaky sea salt

Directions

1. Place the rinsed azuki beans in a large bowl, cover with several inches of cold water, and soak overnight (8 to 12 hours); drain well before cooking.
2. Transfer the drained beans to a heavy pot with 4 cups of fresh water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer gently for 1 to 1.5 hours, until the beans are very soft and beginning to break apart.
3. Stir in the sugar and salt, simmering uncovered for another 20 minutes and mashing some of the beans against the side of the pot to thicken the broth into a slightly creamy, soupy consistency. Add the remaining 2 cups of water to loosen, then taste and adjust sweetness; stir in the vanilla if using.
4. While the soup finishes, prepare the mochi. Lightly brush each rice cake with water on both sides.
5. Heat a dry skillet or a grill rack over medium heat and cook the mochi for 2 to 3 minutes per side, turning with tongs, until they puff up, develop golden-brown spots, and become soft and stretchy inside.
6. Ladle the hot red bean soup into four warm bowls, then float a grilled mochi on top of each.
7. Combine the kinako and powdered sugar, sprinkle generously over each bowl of mochi, and finish with a tiny pinch of flaky sea salt. Serve immediately while piping hot.

Cook’s Notes

• For a shortcut, substitute 1.5 cups of smooth store-bought red bean paste (koshi-an) whisked into 4 cups of hot water and skip the bean-cooking step entirely.
• Traditional Japanese desserts are less sweet than Western ones, so start with 1/2 cup sugar and increase only if you prefer it sweeter.
• If the soup thickens too much as it cools, loosen with a splash of hot water when reheating; it keeps covered in the fridge for up to 4 days.
• For a summer variation, chill the soup thoroughly and serve cold over shaved ice, or swap the mochi for chewy shiratama dango balls.
• A pinch of salt in the final garnish brightens the sweetness and balances the earthy bean flavor; do not skip it.

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