Recipe: Tasty Mung bean sprouts summer soup 豆芽汤

Mung bean sprouts summer soup 豆芽汤. 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. Mung bean sprouts are extensively cultivated and consumed in East Asia.

Mung bean sprouts summer soup 豆芽汤 When a Chinese person talks about bean sprouts 豆芽 (dou ya), they typically refer to two types: soy I am most familiar with mung bean sprouts when growing up. Granny loves to fry them with some garlic. Bean sprouts have been traditional Chinese ingredients for a long history especially the mung bean sprouts. Food preparation Mung bean sprouts summer soup 豆芽汤 is an enjoyable thing, moreover it becomes more special worth if you prepare it on your own. By utilizing the following 12 active ingredients, you can begin cooking 4 steps. observe the complying with area for you to begin cooking right away.

Ingredients of Mung bean sprouts summer soup 豆芽汤

  1. Prepare of homemade organic mung bean sprouts.
  2. You need of onion, sliced.
  3. It’s of organic sprouted firm tofu.
  4. It’s of summer squash, juliaaned.
  5. Prepare of cooked beans, optional.
  6. Prepare of green onions.
  7. You need of homemade chicken or any stock.
  8. Prepare of Salt, fish sauce, rice vinegar.
  9. Prepare of Korean hot pepper powder.
  10. It’s of drops of honey.
  11. Prepare of Olive oil.
  12. Prepare of 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. Cut all the vegetables into thin strips (julienne). Remove the pot from the stove and add sprouts.

Mung bean sprouts summer soup 豆芽汤 start cooking

  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..

Season with salt and pepper and serve. Enjoy this three bean minestrone soup as a healthy lunch or supper. A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans – perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days. Sweet Mung Bean Soup is a common beverage or dessert in summer for Chinese people.

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