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bowl of Japanese zenzai sweet mochi soup

Japanese Zenzai Sweet Mochi Soup

Warm, cozy, and lightly sweet, this Japanese zenzai soup is made with soft azuki beans and chewy mochi. Perfect for winter or New Year celebrations, it’s comforting, simple to make, and a delicious way to enjoy a traditional Japanese dessert at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 Bowls
Course: Dessert
Cuisine: asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sweet Red Bean Soup:
  • 1 cup dried azuki beans
  • 4 cups water plus extra if needed
  • ½ –¾ cup sugar adjust to taste
  • Pinch of salt
For the Mochi:
  • 4 –6 pieces Japanese mochi kirimochi preferred
Optional Toppings:
  • Black sesame seeds
  • Coconut milk
  • Orange or mandarin segments

Method
 

Step 1: Rinse the Beans
  1. Rinse the azuki beans under cold water and remove any debris.
Step 2: First Boil
  1. Add the beans and 4 cups water to a pot. Bring to a rolling boil for 10 minutes. Drain the water.
Step 3: Simmer the Beans
  1. Add fresh water to cover beans by 2 inches. Simmer gently for 45–60 minutes, stirring occasionally. Beans should be soft and easily mashable.
Step 4: Sweeten the Soup
  1. Gradually stir in sugar. Taste and adjust sweetness. Add a pinch of salt at the end.
Step 5: Prepare the Mochi
  1. Toasted: Toast mochi in a dry pan or oven until golden and puffed.
  2. Boiled: Drop mochi in simmering water until soft and floating, then drain.
Step 6: Assemble the Soup
  1. Ladle the hot sweet red bean soup into bowls. Add 1–2 pieces of mochi per bowl. Add optional toppings if desired. Serve immediately.

Notes

  • Soup thickens if left overnight; reheat gently and add water if needed.
  • Mochi is best added fresh to preserve chewy texture.
  • Adjust sugar based on your taste preference; some prefer a lightly sweet soup, others richer.
  • Optional coconut milk or citrus can add new flavors but aren’t traditional.