OCTOPUS, ADZUKI BEAN, DRIED SCALLOP & COIX SEED SOUP

Octopus is a common marine mollusk belonging to the Octopodidae family, widely found in temperate and tropical oceans. Its firm and springy texture, along with its rich ocean flavor, makes it a popular ingredient in Hong Kong–style soups and traditional Chinese dishes. Two main types are commonly available — dried octopus and frozen octopus. Among them, dried octopus is most often used for slow-cooked soups, adding a deep umami aroma and rich layers of flavor to the broth.

Characteristics
Octopus has a naturally sweet and savory taste with a distinctive sea aroma. When sun-dried, its fragrance becomes even more concentrated, and when simmered, it releases a mellow, flavorful sweetness. The flesh remains firm yet tender, creating a pleasant chewy texture. It pairs beautifully with a variety of soup ingredients such as beans, lotus root, and peanuts, enhancing the soup’s richness and depth.

Cooking and Pairing Suggestions

• Soups / Stews: Dried octopus is commonly simmered with lotus root, peanuts, and black-eyed peas to make the classic Octopus, Lotus Root & Peanut Soup — a flavorful home-style Cantonese soup with a rich, comforting taste.
• Congee / Rice Porridge: Combine octopus with dried scallops, peanuts, or pork bones for a fragrant, hearty porridge.
  Home Cooking: Fresh octopus can be sliced and lightly blanched for cold dishes, or stir-fried with vegetables or tofu for a chewy, flavorful entrée.

Did You Know?
Dried octopus is a traditional and beloved ingredient in many Cantonese households, known for its savory aroma and full-bodied flavor.
In Cantonese culinary tradition, dried octopus is often simmered with peanuts and lotus root to make a comforting, nourishing soup enjoyed by families and new mothers alike.

*The above information is provided for general ingredient knowledge only.

Adzuki Bean (Vigna angularis) is the mature seed of a legume plant and one of the most common ingredients in Hong Kong–style soups and home cooking. It is mainly cultivated in northern and northeastern China. The beans are slender and slightly flat, with a smooth surface and a deep reddish-brown color. Though similar in appearance to red beans, adzuki beans are smaller in size. When cooked, dried adzuki beans become soft and tender, releasing a mild bean aroma and a naturally sweet taste. They are often used in soups, desserts, and congee.

Characteristics
According to records in Traditional Chinese Medicine (TCM), Adzuki Bean has a sweet and slightly sour taste and a balanced nature. It is traditionally believed to promote urination and remove dampness, harmonize the blood, discharge pus, and relieve swelling and toxins.*
When cooked, adzuki beans develop a delicate texture and a clean, naturally sweet flavor that enhances the aroma and depth of soups. Although adzuki beans and red beans belong to the same family, adzuki beans are finer in texture and more aromatic, producing a lighter, cleaner taste in soups. Red beans, on the other hand, are softer and stickier, making them a popular choice for sweet desserts.

Cooking and Pairing Suggestions

• Soups / Stews: Often simmered with dried octopus, tangerine peel, coix seeds, or dried scallops to create a classic Hong Kong–style soup that is aromatic and rich in flavor.
• Desserts / Sweet Soups: Can be cooked with red beans, lotus seeds, or lily bulbs for a smooth and fragrant traditional sweet soup.
• Congee / Wellness Meals: Combine with coix seeds, pumpkin, or rice to make nourishing congee that is mildly sweet and satisfying.

Interesting to Know
Although adzuki beans and red beans look alike, they differ in texture and culinary use. Adzuki beans are often used in light, refreshing soups and wellness broths, while red beans are more common in festive desserts and sweet soups. With their clean aroma and mild sweetness, adzuki beans are a versatile ingredient suitable for year-round cooking.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.

Coix Seed, also known as Yi Yi Ren or Job’s Tears, comes from the mature grains of Coix lacryma-jobi var. ma-yuen, a grass plant in the Poaceae family. It is mainly cultivated in southern China, Yunnan, and parts of Southeast Asia.
The seeds are plump and round with a smooth texture and pale ivory or light yellow color. When cooked, dried coix seeds become tender and pleasantly chewy with a mild, naturally sweet taste — a staple ingredient in Hong Kong–style soups and wellness porridge.

Characteristics
According to records in Traditional Chinese Medicine (TCM), Coix Seed is sweet and bland in flavor, and slightly cool in nature. It has traditionally been used to support balance and harmony in the body.*
Its light aroma and mild taste make it a versatile ingredient that complements both savory and sweet recipes. Commonly used in Hong Kong households all year round, coix seed adds a refreshing and smooth texture to soups, especially when paired with beans or seafood ingredients.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly paired with adzuki beans, octopus, tangerine peel, or dried conpoy, creating a rich and balanced home-style soup with a subtle natural sweetness.
• Porridge / Nourishing Recipes: Cook with pumpkin, lily bulb, or lotus seeds to make a creamy Coix Seed Porridge, smooth in texture and delicately fragrant.
• Drinks / Infusions: Soak coix seeds in water, then bring to a boil over medium heat and simmer until soft. Add fresh lemon slices before serving to make a light, refreshing Lemon Coix Seed Water, a popular summer beverage with a naturally gentle aroma.

Interesting to Know
There are two main types of coix seed — raw and roasted:

• Raw Coix Seed: Dehulled but unroasted, pale in color with a clean and mild aroma. Its soft, delicate texture makes it ideal for soups and summer drinks.
• Roasted Coix Seed: Gently roasted until golden yellow, giving it a deeper aroma and a fuller mouthfeel — often used in autumn or winter soups and porridges.

Each type offers its own distinct flavor and texture. You can choose based on season or personal preference to enrich your soups or beverages with natural balance and variety.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.