Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mung bean sprouts summer soup 豆芽汤. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Mung bean sprouts summer soup 豆芽汤 is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mung bean sprouts summer soup 豆芽汤 is something that I’ve loved my whole life.
To begin with this recipe, we must first 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 can achieve it.
The ingredients needed to make Mung bean sprouts summer soup 豆芽汤:
- Make ready 4 cups homemade organic mung bean sprouts
- Prepare 1 onion, sliced
- Prepare 6 oz organic sprouted firm tofu
- Make ready 2 summer squash, juliaaned
- Take 2 Tsp cooked beans, optional
- Get 1 green onions
- Get 16 oz homemade chicken or any stock
- Prepare to taste Salt, fish sauce, rice vinegar
- Take 1 tsp Korean hot pepper powder
- Make ready A few drops of honey
- Prepare 2 Tsp Olive oil
- Make ready 1 garlic clove
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Steps 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.
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