Recipe: Yummy Mung bean sprouts summer soup 豆芽汤

Mung bean sprouts summer soup 豆芽汤. Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal. No summer is complete without Chinese mung bean soup. Mung beans are small beans with green skin considered to have a cooling effect in Chinese food Today I'll teach you the quickest way to cook mung bean soup on the stove without pre-soaking beans.

They can be grown by placing and watering the sprouted beans in the shade until the roots grow long. Mung bean sprouts are extensively cultivated and consumed in East Asia. Sweet Mung Bean Soup is a common beverage or dessert in summer for Chinese people. You can have Mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mung bean sprouts summer soup 豆芽汤

1. Prepare 4 cups of homemade organic mung bean sprouts.
2. It's 1 of onion, sliced.
3. Prepare 6 oz of organic sprouted firm tofu.
4. Prepare 2 of summer squash, juliaaned.
5. Prepare 2 Tsp of cooked beans, optional.
6. It's 1 of green onions.
7. Prepare 16 oz of homemade chicken or any stock.
8. You need to taste of Salt, fish sauce, rice vinegar.
9. It's 1 tsp of Korean hot pepper powder.
10. It's A few of drops of honey.
11. It's 2 Tsp of Olive oil.
12. You need 1 of garlic clove.

It helps to relieve from summer heat and increase appetite. Making Sweet Mung Bean Soup doesn't need exact proportion. Bean sprouts have been traditional Chinese ingredients for a long history especially the mung bean sprouts. In Chinese, we call mung bean sprouts green beans because they are green in color.

Mung bean sprouts summer soup 豆芽汤 instructions

1. Sauté onion and minced garlic in olive oil until aromatic for about 15 sec..
2. Pour in chicken stock and 32 oz of water. Add all veggies except summer squash..
3. Add hot pepper powder, a little bit salt. Bring it to a boil and reduce to simmer for about 15 minutes. Towards the end add summer squash and cook for just a minute. At this time adjust seasoning using fish sauce, vinegar and a few drops of honey..
4. Secret for seasoning: rice vinegar is to brighten up the soup, fish sauce is the key to lay foundation saltiness; honey is to round up the bitterness of mung bean sprouts. All flavors shall reach a balance that no sourness or sweet can be distinguished in a savory soup. Experiment it using your palate..

When Elaine was a child, grand mother lived in mountain areas where it was not so easy to purchase fresh. Keywords: monggo bean, mung bean soup, filipino soup. Never tried savory version of mung beans soup like this. Here in Indonesia it is common to eat it as dessert. Just like your recipe… minus onion and all the savory thing but leave ginger and coconut milk to use.

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