Bruce's "Tune-up" Azuki Soup

	Bruce's "Tune-up" Azuki Soup
	Bruce's "Tune-up" Azuki Soup This nourishing and hearty soup is the ultimate "tune-up" for the kidneys. It is a tonic that will make them smile! A very yang, slow-cooked soup. 1 cup Mitoku Hokkaido Azuki Beans 3 strips Mitoku Hidaka Kombu 3/4 cup Organic Rolled Oats 1 small yellow onion 1 Tablespoon Mitoku Golden Hiraide Sesame Oil 2 rings Mitoku Zenryu Fu 1 teaspoon Masu 100% Sea Water Salt 8 cups spring water 1 Tablespoon Mitoku Green Nori Flakes Wash and rinse azuki beans, then soak overnight in lukewarm water with fu rings. Drain azuki and fu, reserving the soaking water. Squeeze out fu and chop into crouton-size pieces, then set aside. Place kombu strips with azuki beans, along with reserved water and 8 cups spring water in a pot with a tight fitting lid. Bring to a boil then cover, reduce to low and cook for 50 minutes. Add sea salt and cook 10 minutes longer. Finely dice onion and saute with oil until transparent. Stir onions into azuki while slightly mashing the mixture. Next, add the fu, oats, salt and parsley. Cook 30 minutes on low. Serve hot, sprinkle green nori flakes on top as a garnish.