Mung bean sprouts summer soup 豆芽汤
Mung bean sprouts summer soup 豆芽汤

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mung bean sprouts summer soup 豆芽汤. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mung bean sprouts summer soup 豆芽汤 is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Mung bean sprouts summer soup 豆芽汤 is something that I have loved my entire life.

Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal. Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the roots grow long.

To begin with this recipe, we must first prepare a few ingredients. You can cook mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mung bean sprouts summer soup 豆芽汤:
  1. Prepare 4 cups homemade organic mung bean sprouts
  2. Take 1 onion, sliced
  3. Make ready 6 oz organic sprouted firm tofu
  4. Take 2 summer squash, juliaaned
  5. Prepare 2 Tsp cooked beans, optional
  6. Take 1 green onions
  7. Make ready 16 oz homemade chicken or any stock
  8. Prepare to taste Salt, fish sauce, rice vinegar
  9. Take 1 tsp Korean hot pepper powder
  10. Get A few drops of honey
  11. Prepare 2 Tsp Olive oil
  12. Prepare 1 garlic clove

In Chinese, we call mung bean sprouts green beans because they are green in color. When Elaine was a child, grand mother lived in mountain areas where it was not so easy to purchase fresh. Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness. The first method is sprouting in a cotton cloth and the second method is to sprout directly in a container.

Steps to make Mung bean sprouts summer soup 豆芽汤:
  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.

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. Browse All Mung bean sprout Recipes. bean sprouts.

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