Adzuki beans are small and very compact, with a deep reddish-brown colour. These tiny beans are a staple in the Far East. They are revered in Japan for their healing properties, are low in fat and reputed to be more digestible than most other beans, as well as rich sources of potassium and iron and B Vitamins (not B12).
Discard the water from the soaking beans and add fresh filtered water. Bring water with adzuki beans and kombu to a boil over medium-high heat.
Reduce heat to medium and cook for 30-45 minutes until beans are soft.
(Discard this part of the recipe if you are using canned beans – see below.)
Add the onion and carrot and cook for a further 10 minutes. Add the squash and parsnip and cook for 15 minutes more or until soft. Stir in the ginger juice and add shoyu to taste.
If using canned beans: Place the cooked beans along with the onion and carrot and cook for 10 minutes in 2 cups of water. Add the squash, parsnip and 1 cup of water and cook for a further 10 minutes. Season the soup to taste with ginger juice and shoyu and serve with some crusty sourdough bread.