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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, mung bean sprouts summer soup 豆芽汤. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bean sprout soup can be boiled simply. This clear soup is made with bean sprouts boiled in water. If you enjoy the spicy taste, slice the peppers as thin as.

Mung bean sprouts summer soup 豆芽汤 is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Mung bean sprouts summer soup 豆芽汤 is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular 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 that.

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

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.

When Elaine was a child, grand mother lived in mountain areas where it was not so easy to purchase fresh. Mung bean Sprouts- Sprouts are known as the best health food as they are the store house of nutrients. The sprouted bean is more nutritious then the original bean. They are very good source of Vitamin A. B,C and E, Folic acid, Fiber ,Potassium, have natural estrogen a powerful antioxidant, rich.

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