Sweet, savory, chewy, and chilly—you’ll get all this and more in this simple Japanese dessert known as zenzai oshiruko. Bonus: It’s high in fiber and an amazing gluten free dessert!
Sweet Red Bean Soup with Mochi and Matcha Ice Cream
- 1 15-ounce can unsweetened adzuki beans
- 2 tablespoons sugar
- Kosher salt
- 2 2-1/2 inch blocks mochi, halved
- Matcha or green tea ice cream
- Powdered matcha, for garnish (optional)
In a small saucepan, bring the adzuki beans to a boil. Stir in the sugar and a pinch of salt. Divide the soup among 4 bowls and add 1 piece of mochi and a scoop of ice cream to each. Sprinkle with powdered matcha and serve immediately.
Photography Emma K. Morris