Preparation
First
soak adzuki beans in water overnight.
On the bottom of pressure cooker first put kombu, then adzuki, pour
3 cups of water and cook under pressure without any seasoning for 10
minutes. For the first 3-4 minutes flame should be strong, and after
that make the flame lower.
While
adzuki is cooking, cut onion, carrot, parsley and celery.
After 10 minutes of cooking, put cooker under the cold water and after
all steam goes out, open it. Add all vegetables, salt, crushed garlic,
ginger and turmeric powder.
Put back on fire and cook another 5 minutes on mild flame. Open and
if there is too much water, cook few more minutes without lid on strong
fire till some water evaporate.
When
adzuki soup is cooked, on the top add chopped green onion.
