Red Bean Soup
This is an easy and refreshing recipe for Chinese-style red bean soup. Where yin and yang of foods go, green bean soup is “yin” (cooling) while red bean soup is “yang” (warming), so the latter is perfect for the cooler rainy December days we have now. I personally cook green bean soup more frequently to combat the heat, but somehow, my family and I agree that red bean soup tastes subtly better, maybe a more robust bean flavour. As far as Chinese desserts go, this is really easy to cook and I often keep the leftovers in the fridge overnight to enjoy the dessert chilled the next day.
(Get the printable recipe on page 2)
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