Inspired by: Cantonese tong sui
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Red Bean Soup with Dried Tangerine Peel (Hong Dou Tang Shui)
- Serves
- 6
- Portion
- 1 small bowl
- Time
- Soak 4 h · 1 h 30 min
- Texture
- Thick, soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Red bean (adzuki) paste, sweetened | 1 cup adzuki, soaked | 200 g | 1000 g | |
| Water | 6¼ cups | 1500 ml | 7500 ml | |
| Orange / kinnow | dried peel (chenpi) or fresh zest | 5 g | 25 g | |
| Jaggery (gur) | ⅓ cup | 60 g | 300 g | |
| Glutinous (sticky) rice | 3 tbsp glutinous-rice balls (optional) | 30 g | 150 g | |
| Coconut milk, thin | 3 tbsp (optional) | 50 ml | 250 ml |
Method
How to cook it
Step 1: Simmer beans and peel 1–1½ hours until they break down.
Step 2: Mash some beans for creaminess; add jaggery.
Step 3: Optional: add small glutinous-rice balls or a swirl of coconut milk.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromRock sugar→Tojaggery
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