Vegan Zenzai — Japanese Red Bean & Rice Cake Sweet Soup
Zenzai is a beloved traditional Japanese sweet soup — tender red azuki beans slowly simmered until soft and naturally sweet, served with a warm, chewy grilled rice cake that soaks up every drop of rich, fragrant broth. Each spoonful offers gentle sweetness, comforting warmth, and a perfect balance of soft beans and springy mochi texture. A classic winter treat and celebration favourite — now fully vegan with no dairy, no animal products, just pure, heartfelt comfort 🍡🫘✨
Shared by james
Time
90 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 200 g dried red azuki beans — sorted, rinsed clean
- 1.2 litres water — for soaking.. 1 litre fresh water — for simmering
- 80–100 g sugar — cane sugar or coconut sugar, adjust to taste
- ¼ tsp salt — enhances sweetness beautifully
- 4 vegan rice cakes (mochi) — approx. 50 g each, plain & plant-based
- #Optional Additions;
- 1–2 tbsp sweet red bean paste — for extra richness
- A pinch of ginger powder or thin fresh slice — for gentle warmth
- Roasted chestnuts or persimmon — for traditional seasonal touch
👩🍳 Instructions
- 1
Place the rinsed azuki beans in a bowl, cover with 1.2 litres cold water, and soak for at least 8 hours or overnight. Drain thoroughly.
- 2
Transfer beans to a pot, add 1 litre fresh water. Bring to a rolling boil, then drain and discard this water — this removes any bitterness and ensures a clean, smooth flavour.
- 3
Return beans to the pot, pour in 1 litre fresh water. Bring to a gentle boil, reduce heat to low, cover partially. Simmer 45–60 minutes until beans are soft but still hold their shape — do not let them turn mushy. Add a little hot water if it reduces too quickly.
- 4
Stir in the sugar and salt. Simmer gently for another 10–15 minutes until the liquid thickens slightly to your preferred consistency. Taste and add more sugar if you like it sweeter. Turn off heat and let rest 10 minutes — the flavour will deepen as it cools slightly.
- 5
While resting, grill or toast the vegan rice cakes until puffed and golden on both sides — about 1–2 minutes per side. They should be soft and chewy in the centre with a lightly crisp exterior.
- 6
Ladle the warm bean soup into bowls, place one grilled rice cake in each, and serve immediately. Enjoy warm for the best experience 🍡🫘✨