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

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, mung bean sprouts summer soup 豆芽汤. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

How I grow green bean sprouts at home. Kipua Kitchen. 輕鬆發綠豆芽【洗菜篩就搞定】 不出門在家躲也可以吃蔬菜 沒有化肥催芽 How to Sprout Mung Bean. Bean sprout soup can be boiled simply. This clear soup is made with bean sprouts boiled in water.

Mung bean sprouts summer soup 豆芽汤 is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mung bean sprouts summer soup 豆芽汤 is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you cook that.

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

Mung bean sprouts are extensively cultivated and consumed in East Asia. 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.

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.

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. Five bean sprout recipes for soy and mung bean sprouts. In soups, salads and stir-fry. mung bean sprouts 绿豆芽 (lui dou ya). Both types of bean sprouts are very healthy.

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