Hey everyone, hope you’re having an incredible day today. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

Mung bean sprouts summer soup 豆芽汤 is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Mung bean sprouts summer soup 豆芽汤 is something which I have loved my entire life. They’re fine and they look wonderful.

Bean sprout soup can be boiled simply. This clear soup is made with bean sprouts boiled in water. If you enjoy the spicy taste, slice the peppers as thin as.

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

It helps to relieve from summer heat and increase appetite. Making Sweet Mung Bean Soup doesn't need exact proportion. 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.

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.

When Elaine was a child, grand mother lived in mountain areas where it was not so easy to purchase fresh. Mung bean Sprouts- Sprouts are known as the best health food as they are the store house of nutrients. The sprouted bean is more nutritious then the original bean. They are very good source of Vitamin A. B,C and E, Folic acid, Fiber ,Potassium, have natural estrogen a powerful antioxidant, rich.

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