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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mung bean sprouts summer soup 豆芽汤. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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 is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Mung bean sprouts summer soup 豆芽汤 is something which I’ve loved my whole life.

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

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. Browse All Mung bean sprout Recipes. bean sprouts.

Steps 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.

Wikipedia Article About Bean sprouts on Wikipedia. Germinated mung bean sprouts (usually sold simply as "bean sprouts," known as taugeh in Malay or 芽菜 yá cài in Chinese) are stir fried (usually with ingredients such as garlic, ginger. Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness. 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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