Warm Sweet Red Bean Soup with Mochi

Rinse the canned adzuki beans thoroughly under cold water to remove any excess liquid or preservatives.

In a medium saucepan, combine the rinsed adzuki beans, water, granulated sugar, and salt. Add the light soy sauce for a subtle depth of flavor.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.

Reduce the heat to low and continue to simmer for 10-15 minutes, stirring occasionally, until the soup has slightly thickened and the flavors have melded together.

While the soup simmers, prepare the mochi. Preheat an oven toaster or a non-stick pan over medium heat to about 180°C.

Grill or toast the mochi cakes for 3-5 minutes per side, or until they puff up, turn golden brown and slightly crispy on the outside, but remain soft and chewy inside.

Ladle the warm sweet red bean soup into two individual serving bowls. Carefully place one piece of grilled mochi into each bowl of soup. Serve immediately.