Mung bean sprouts summer soup 豆芽汤

Mung bean sprouts summer soup 豆芽汤. 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.

Mung bean sprouts summer soup 豆芽汤 It helps to relieve from summer heat and increase appetite. Making Sweet Mung Bean Soup doesn't need exact proportion. Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness. You can have Mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mung bean sprouts summer soup 豆芽汤

  1. You need 4 cups of homemade organic mung bean sprouts.
  2. It's 1 of onion, sliced.
  3. You need 6 oz of organic sprouted firm tofu.
  4. Prepare 2 of summer squash, juliaaned.
  5. Prepare 2 Tsp of cooked beans, optional.
  6. It's 1 of green onions.
  7. Prepare 16 oz of homemade chicken or any stock.
  8. Prepare to taste of Salt, fish sauce, rice vinegar.
  9. Prepare 1 tsp of Korean hot pepper powder.
  10. Prepare A few of drops of honey.
  11. Prepare 2 Tsp of Olive oil.
  12. Prepare 1 of garlic clove.

The first method is sprouting in a cotton cloth and the second method is to sprout directly in a container. Mung Bean Sprouts are most commonly seen big and thick rooted. They are very common in Chinese and other Asian cuisines. If you are using Easy Sprout all you have to do is leave the Growing Vessel in the Solid Base (that in which it always sits between rinses) and fill it up.

Mung bean sprouts summer soup 豆芽汤 instructions

  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..

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. When Elaine was a child, grand mother lived in mountain areas where it was not so easy to purchase fresh. Mung bean sprouts are a perennial favorite in Chinese cooking, in both the East and West. Bean sprouts are high in protein and vitamins B and C.

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