Red Bean Soup with Mochi (Oshiruko) Using Shio Koji

red bean soup with rice cake (mochi) (oshiruko)

Red Bean Soup with Mochi (Oshiruko) Using Shio Koji

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Sakura Yubi
It's been freezing here in Tokyo and today I have the best thing to warm you up. It's red bean soup with rice cake, or what we call oshiruko in Japanese. It's sweet, it's warm, it's gentle… This is an ultimate comfort food. So let's get started!
Cook Time 10 minutes
Total Time 10 minutes
Cuisine Japanese
Course Dessert
Servings 1 servings



  • Add sweetened red bean paste into a small pan.
  • And then add some water, little bit at a time. We want just enough water to smooth out the bean paste. I like my soup to be thick, but make it as thick or thin as you like.
  • Turn on the heat to low and mix until the red bean paste and water are mixed well together. When the soup looks like this, we are pretty much done with the soup.
  • Add a little bit of shio koji. This adds depth to the flavor.
  • Pop rice cake (mochi) into a toaster and bake it at 230 °C for 5 minutes or until it becomes soft and puffy.
    If you don't have a toaster, you can cook mochi in the microwave oven or on a frying pan too.
  • When your rice cake is puffy and lightly charred at the top, it's ready!
  • Add the hot soup into a small bowl, and then add mochi on top. And we are done!

Recipe Notes


Serving: 1servingCalories: 508.2kcalCarbohydrates: 115.9gProtein: 8.9gFat: 0.3gSodium: 181.8mgFiber: 4.1gSugar: 66.6gCalcium: 27.2mgIron: 2mg
Keyword anko, azuki, japanese, mochi, oshiruko, red beans, rice cake
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