HG HerbGuide herbguide.store

Kitchen Traditions

Red Bean and Job's Tears Soup

This humble two-ingredient soup is arguably the most famous "Damp-clearing" recipe in the entire East Asian wellness tradition. It is simple, delicious, and deeply nourishing — and it has been a staple of home wellness practice across China, Japan, and Korea for centuries. If you only learn one traditional wellness recipe, this might be the one.

This recipe page includes ingredients, step-by-step preparation, and related herb links so readers can move from one kitchen idea into clearer ingredient context.

A bean-and-grain soup illustration with adzuki and Job's tears.

Why It Works: Tradition Meets Science

Adzuki Bean (Vigna umbellata) is used in traditional Chinese wellness practice to "Drain Dampness and Reduce Swelling." It is one of the most important food-grade herbs for addressing the heavy, bloated, and puffy feeling that arises from excess Dampness in the body. Modern nutrition confirms that adzuki beans are an excellent source of dietary fiber, plant-based protein, potassium, and polyphenols, and research has confirmed their mild diuretic properties.

Job's Tears (Coix lacryma-jobi) — known as Yi Yi Ren (薏苡仁) in Chinese — is used to "Strengthen the Spleen and Drain Dampness." It is a grain-like seed with a mild, slightly sweet, nutty flavor. Modern research has confirmed that Job's Tears contains coixenolide, coixol, and various polysaccharides, and studies have explored its potential to support healthy metabolic function, immune modulation, and skin wellness.

Together, these two ingredients create a synergistic formula that addresses Dampness from two angles: adzuki bean drains it through the kidneys (urination), while Job's Tears strengthens the Spleen's ability to transform and transport fluids, preventing Dampness from accumulating in the first place.

Recipe basics

Ingredients

Yield: 4 bowls | Prep: 10 min | Total: 1 hr 10 min

  • 1/2 cup (100g) adzuki beans (Vigna umbellata), soaked overnight
  • 1/2 cup (100g) Job's Tears (Coix lacryma-jobi), soaked overnight
  • 6 cups (1.5 liters) filtered water
  • 2-3 tablespoons rock sugar, or to taste

Step by step

How to make it

  1. Soak: Rinse both the adzuki beans and Job's Tears thoroughly, then soak them separately in cold water overnight (or for at least 4 hours). This softens them and reduces cooking time.
  2. Cook: Drain and rinse the soaked ingredients. Combine them in a medium pot with 6 cups of fresh water.
  3. Bring to a boil over high heat, then reduce heat to low. Skim off any foam that rises to the surface.
  4. Simmer gently, partially covered, for 45-60 minutes, until both the beans and Job's Tears are completely tender and the broth has thickened slightly.
  5. Add rock sugar and stir until dissolved. Taste and adjust sweetness.
  6. Serve warm or at room temperature. It can also be served chilled as a refreshing summer dessert.

Serving notes

Keep it simple

  • This soup can be made in a large batch and stored in the refrigerator for up to 3 days.
  • It is traditionally eaten as a light breakfast, afternoon snack, or dessert.
  • For a more substantial meal, it can be served over steamed rice.
  • For additional Damp-clearing support, add a small handful of dried lotus seeds or poria mushroom (Fu Ling) during cooking.

Caution

Read this recipe in context

  • This soup is specifically suited for individuals with signs of Dampness: a heavy, sluggish feeling, puffiness, bloating, and a thick, greasy tongue coating. It is not recommended for individuals who are pregnant (Job's Tears is traditionally considered to have a descending action) or for those who are very weak and deficient, as its draining action may be too depleting without additional tonifying ingredients.

Keep exploring

Back to Kitchen Traditions

This article is part of the Kitchen Traditions section. Return there for more kitchen-focused reading and ingredient ideas.