Prep Time: 10 minutes

Cook Time: 30 - 45 minutes

Yield: 4 servings

Note: Prep beans day before or ahead of time. Also option to buy canned Adzuki beans, already cooked!

Ingredients : 

• 2 cups vegetable stock/broth (already made or use our recipe!)
• 4 cups watercress, trimmed + cleaned
• 1 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 cup Jujubes (Chinese Red Dates, dried)
• 1 cup Whole tomato, quartered
• 1 tbsp Goji Berries, dried

• Garnish

  • 1/2 cup adzuki beans, dried (or if already cooked/canned)
  • 1 bulb, lotus root, sliced thin

•  Optional
  • Sesame seeds
  • Scallions
  • Gomasio Salt
  • Firm Tofu pieces
  • Cooked Millet
  • Black Sesame Oil

Preparation : 

- Add adzuki beans to a small pot and cover with water, bring to a boil and simmer until the beans are soft. 30-40 minutes. Skip this step if using already cooked beans.

 - Add oil to medium pot then add garlic and ginger to low-medium heat. Saute for 2 minutes until fragrant, be cautious to not burn!

- Add vegetable broth to pot, bring to a boil ~15-20 minutes. Once boiling add jubube (dates). Simmer for ~15 minutes then add tomato and cook for an additional 10-15 minutes or until tomato pieces soften slightly.

- Add goji berries until softened ~ additional 5 minutes. Garnish with ½ cup of cooked adzuki beans and a couple pieces of lotus root.

Option to add sesame seeds, scallions or top with chiyo Gomasio Salt or our Black Sesame Finishing Oil!