Red Bean Soup with Mochi (Oshiruko)

Oshiruko is a type of Mochi Red Bean Soup that is commonly eaten in Japan especially during the winter. If you have a sweet spot for red beans and mochi, this recipe is for you! This post is about how you can make the easiest Mochi Red Bean Soup and if you want to, you can even make mochi!

What is Red Bean Soup or Oshiruko?

Oshiruko is a popular dessert made from Azuki (red beans), sugar, and mochi. It is a dish that will certainly satisfy any sweet tooth without being overly sweet. You can make homemade red bean paste from scratch, however, it will take a lot more time and effort. Using store-bought red bean paste is the quickest and easiest method of making Oshiruko without compromising the taste of course :).

Shiratamako vs Mochiko

There are many variations of red bean soup in different countries, but what makes Oshiruko special is the type of glutinous rice flour used to make the mochi. Typically, it is made from rice flour called shiratamako. If you’ve had dango before which is made from shiratamako, you can tell it is really chewy and bouncy. Mochiko is less chewy and more dense. Shiratamako also has a smoother texture, whereas mochiko is a little more grainy. It is easier to handle as shiratamako doesn’t get that sticky and stick to your fingers (feels like play dough).

Shiratamako is the superior flour to use for these reasons, but nothing beats the convenience and affordability of mochiko. I can find mochiko at my Asian grocery market for about $3. It is harder to find shiratamako, and even if I did it would be double the price for far less product. If you can get your hands on shiratamako, you can substitute mochiko with shiratamako (may need a little more water for shiratamako).

Shiratamako

• More chewy, more elastic
• Texture is smooth
• Does not harden after cooling down
• Easier to handle (does not stick to hands as much)
• Harder to find at grocery stores
• More expensive (double price for less product)

Mochiko

• Less chewy, more dense
• Texture is grainy
• Cheaper and easier to find at grocery stores

Tips on how to get the perfect Red Bean Soup

The key to making the perfect red bean soup is customizing it to your liking! If you like sweeter soup, add more red bean paste. If you don’t like it as sweet, add more water. However, one thing I will make sure to incorporate is SALT. A pinch of salt is all you need to bring out the sweetness and flavor of the soup. Trust me, it will make a big difference.

This is not traditional at all, however, what I like to do is also add about 1 tsp of butter to my Oshiruko. Yes, I said it… I said butter! This isn’t enough for the butter flavor to overpower the soup, but just enough to bring out the depth of the soup and it adds a little something-something. If you are feeling a little risky, try it out!!

• Adjust sweetness to your liking (add more or less red bean paste)
• Don’t forget to add a pinch of salt
• Add 1 tsp of butter (not traditional, try at your own risk)

You DO NOT have to make your own mochi

You definitely don’t have to make your own mochi. In fact, it is more common to eat Mochi Red Bean Soup with a type of mochi called kirimochi. Satou no Kirimochi is one of the most well-known brands and is my family’s favorite as well.

Places to get these ingredients:

• Japanese Grocery market (Mitsuwa, Nijiya, Tokyo Central)
• Asian Grocery markets (H-Mart, 99 Ranch)
• Asian isle at your local grocery market 
• Amazon (links to some of my favorites below)

INGREDIENTS

MOCHI INGREDIENTS

• 1/2 cup Mochiko
• 1/4 cup Water

SOUP INGREDIENTS

• 2 cups Water
• 1 cup Red bean paste
• 1 pinch Salt

INSTRUCTIONS

MOCHI INSTRUCTIONS

• Combine water and mochiko. This should feel like play dough.
• Once combined, take small round pieces of mochi and slightly flatten. (You can also shape to your preference). And set aside to use later.

SOUP INSTRUCTIONS 

• Bring water to a boil.
• Stir in red bean paste and let it come to a slight simmer.
• Add in mochi dough and stir carefully on occasion. 
• Once mochi floats, cook for additional 1-2 minutes 
• Serve and enjoy!

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