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Ingredients

• 1 cup Adzuki Beans, (soaked at least 8 hours or overnight, covered)
• 3 inches Kombu
• 4 cups Water

• 1 small Onion
• 1⁄2 stalk Celery
• 1 small Carrot
• 3⁄4 inch Fresh Ginger
• 1 large Garlic Clove

• 1 tablespoon Olive Oil
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 150 grams Fresh Shiitake Mushrooms, (stems already removed)
• 2 1⁄2 cups Adzuki Beans, cooked, 2 1/2 - 3 cups
• Adzuki Beans, liquid, plus chicken or vegetable stock to make 4 cups (or more)

• 1⁄2 cup Fresh Cilantro, leaves, 1/2 - 1 cup
• 2 tablespoons Fresh Lemon Juice
• Sea Salt, to taste
• 1⁄2 cup Plain Yogurt, creme fraiche, or sour cream
• 1⁄2 cup Cucumber, small diced
• 1⁄2 cup Red Radish, small diced
• Extra Virgin Olive Oil
• Freshly Ground Black Pepper

Description

"With Hints Of Coriander, Cumin And Ginger & Garnished With Cucumber And Radish" <br><br> {{--This Recipe Is One Of Hundreds I’ve Clipped Over The Years And Am Now Organizing On Kitchen Monki. I Have Tried To Be As True As I

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