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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mung bean sprouts summer soup 豆芽汤. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mung bean sprouts summer soup 豆芽汤 is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Mung bean sprouts summer soup 豆芽汤 is something that I’ve loved my whole life.

Hello guys just want to share my Taiwanese husband Favorite Dessert Soup! #SweetPotatoes #Mungbean #红薯绿豆汤. 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.

To begin with this recipe, we must first prepare a few components. You can have 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. Take 1 onion, sliced
  3. Get 6 oz organic sprouted firm tofu
  4. Make ready 2 summer squash, juliaaned
  5. Get 2 Tsp cooked beans, optional
  6. Make ready 1 green onions
  7. Get 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. Prepare 2 Tsp Olive oil
  12. Take 1 garlic clove

Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal. Sweet Mung Bean Soup is a common beverage or dessert in summer for Chinese people. It helps to relieve from summer heat and increase appetite. Making Sweet Mung Bean Soup doesn't need exact proportion.

Instructions 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.

This sweet green mung bean soup is great for summer, served either in warm or cold. There is one special ingredient, stink grass listed in this recipe. Flavored with traditional Southeast Asian aromatics like lemongrass, ginger and chilis, it breathes new life to ginisang togue (sautéed mung bean sprouts). Red Bean Soup - Summer vs Winter Versions. My mom's red bean soup is slightly different from what's shown in the pictures here.

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