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Oshiruko or zenzai is a traditional Japanese dessert soup made with sweet adzuki bean paste and mochi.
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Red Bean Soup (Oshiruko)

This easy Japanese red bean soup or Oshiruko is topped with a toasted mochi that's crispy on top and soft and gooey on the bottom. It makes for a comforting sweet snack or dessert on a cold winter day.
Course Dessert, Snacks, Soups & Stews
Cuisine Japanese
Keyword sweet bean, wagashi
Level Beginner
Main Ingredient Legume, Rice
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 461kcal
Author Marc Matsumoto

Ingredients

  • 280 grams anko (about 1 cup)
  • 1 cup water
  • 2 tablespoons evaporated cane sugar (to taste)
  • 2 mochi
Grams + US Cups - US Standard

Instructions

  • To make the red bean soup, add the 280 grams anko, 1 cup water, and 2 tablespoons evaporated cane sugar to a pot and bring the mixture to a boil while stirring. Turn down the heat to maintain a gentle simmer.
    280 grams anko, 1 cup water, 2 tablespoons evaporated cane sugar
    Stirring red bean soup with a spatula.
  • Toast the 2 mochi in a toaster oven or broiler until it's puffy and golden brown. If you are heating the mochi in a microwave oven, get the surface of the mochi wet, and then set it on a piece of parchment paper and microwave until the mochi puffs up like a balloon.
    2 mochi
    Toasted mochi for Oshiruko.
  • Serve the Oshiruko in a bowl topped with a piece of toasted mochi.
    Bowl of oshiruko topped with a piece of toasted mochi.

Video

Nutrition

Calories: 461kcal | Carbohydrates: 106g | Protein: 7g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 8mg | Potassium: 4mg | Fiber: 4g | Sugar: 79g | Calcium: 32mg | Iron: 2mg