- 12 oz. of aduki beans
- 2 strips of kombu seaweed
- 1 small pumpkin, butternut, or acorn squash
- 6 cups of vegetable stock (dashi broth may be used for authentic Japanese flavor)
- 2 tablespoons soya sauce
- 1 teaspoon of freshly grated ginger
- 1/4 teaspoon of salt
- 1 tablespoon of honey
- Black pepper
Soak the aduki beans overnight, rinse well and then cook them in twice their volume of water with the kombu seaweed until the beans are soft.
Chop the squash fairly small, removing the seeds, and cook in the stock until soft.
Next combine the above together with the soya sauce, ginger, salt, simmering slowly until the liquid is reduced by half. Add the honey at the end and let it absorb into the soup being careful not to let it boil. Add the black pepper to taste.
This soup is helps drain excessive dampness from the body while nourishing the Spleen and Kidney organ and meridian networks. Aduki beans are known to nourish the Kidney Qi & Yin and have a diuretic action, while the squash strengthens the Spleen Qi. Kombu seaweed augments the Yin and Blood.
A good base for strengthening the whole body, this recipe can be adjusted in many ways to assist other areas of the body as well. Adding cinnamon can help strengthen the heart, improve circulation in the limbs, rid the body of cold and balance the blood sugar level. Another example is the addition of shiitake mushrooms to strengthen the body’s vital Qi.