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The ingredients needed to cook Mung bean sprouts summer soup 豆芽汤:
- Use of homemade organic mung bean sprouts.
- Provide of onion, sliced.
- You need of organic sprouted firm tofu.
- Take of summer squash, juliaaned.
- Prepare of cooked beans, optional.
- Provide of green onions.
- Take of homemade chicken or any stock.
- Get of Salt, fish sauce, rice vinegar.
- Get of Korean hot pepper powder.
- Provide of drops of honey.
- Provide of Olive oil.
- Provide of garlic clove.
Steps to make Mung bean sprouts summer soup 豆芽汤:
- Sauté onion and minced garlic in olive oil until aromatic for about 15 sec..
- Pour in chicken stock and 32 oz of water. Add all veggies except summer squash..
- 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..
- 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. Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness. Most sprouts sold are chemically treated and they come with a risk of contamination too, homegrown sprouts are chemically free with zero risk of contamination if sprouted carefully. Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal. Monggo Beans with Malunggay (or Mung Bean Soup).
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