I had half a tin of azuki beans to eat up, so this is what I had for lunch:
2 cups konbu dashi
½ tin azuki beans
1 small-medium carrot, finely diced
a good knob of ginger, peeled and minced
2 brown rice mochi (I used ones with millet, but any will do)
approx 1 tbl sweet white miso
Bring the dashi to the boil and add the carrots, ginger and azuki beans. Simmer until the carrots are cooked through. While simmering, toast the mochi under a hot grill until they are puffed up on both sides. Cut each piece into quarters.
Put the miso in the serving bowl and mix in a little of the stock to make a thin paste, before adding the soup to the bowl. Stir well and then add the toasted mochi.
The teacup contains genmai cha.