Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, mung bean sprouts summer soup 豆芽汤. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Mung bean sprouts summer soup 豆芽汤 is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Mung bean sprouts summer soup 豆芽汤 is something that I have loved my whole life. They are nice and they look fantastic.
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 get started with this recipe, we must 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 cook it.
The ingredients needed to make Mung bean sprouts summer soup 豆芽汤:
- Prepare 4 cups homemade organic mung bean sprouts
- Get 1 onion, sliced
- Get 6 oz organic sprouted firm tofu
- Prepare 2 summer squash, juliaaned
- Get 2 Tsp cooked beans, optional
- Prepare 1 green onions
- Take 16 oz homemade chicken or any stock
- Take to taste Salt, fish sauce, rice vinegar
- Make ready 1 tsp Korean hot pepper powder
- Prepare A few drops of honey
- Prepare 2 Tsp Olive oil
- Make ready 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:
- 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.
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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