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Adzuki Bean and Taro Potato Soup

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2 cups adzuki beans
1 piece kombu
1/2 lb. taro potato –peeled, washed & cut into 1-inch cubes
3 tablespoons shoyu
1 bunch scallions –cut for garnish

1. Sort, wash & soak adzuki beans and kombu in a soup pot with 8 cups water.
2. Cut soaked kombu into 1/2-inch squares and return it to the pot.
3. Begin cooking beans, covered, for 1 hour or until about 80% cooked.
4. Add taro potato & cook 20 minutes more, adding more water if needed.
5. Add salt & simmer 10 more minutes.
6. Finish w/ shoyu to taste, serve w/ chopped scallions as garnish.

Serves 6-8

* Indicates ingredients that should be added to taste.

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