Heat olive oil in a large pot. Add onion, celery, carrot, and saute for about 10 minutes. Add the ginger and garlic along with the ground coriander and cumin, and cook 3 minutes more.
While the vegetables are cooking, dice the shiitake mushrooms. Then add these along with the cooked adzuki beans and stock to the vegetables. Bring to a bowl and then lower the heat. Simmer until all vegetables are tender, about 15-20 minutes.
Cool the soup slightly. Working in batches, puree soup in blender until smooth and transfer each batch to a clean pot. You may need to add more stock if desired. While soup is reheating over a low simmer, chop the cilantro and set aside.
Add lemon juice to soup and season with sea salt to taste.
Ladle soup into bowls and garnish with a dollop of yogurt, cucumber, radish, cilantro, a drizzle of extra virgin olive oil and some freshly cracked black pepper.
Recipe from http://rouxbe.com/recipes/675-adzuki-bean-and-shiitake-mushroom-soup/text, retrieved Nov. 2011.