Mung bean sprouts summer soup 豆芽汤.
You can have Mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you cook that.
Table of Contents :
Ingredients of Mung bean sprouts summer soup 豆芽汤
- Prepare 4 cups of homemade organic mung bean sprouts.
- It’s 1 of onion, sliced.
- Prepare 6 oz of organic sprouted firm tofu.
- Prepare 2 of summer squash, juliaaned.
- Prepare 2 Tsp of cooked beans, optional.
- You need 1 of green onions.
- Prepare 16 oz of homemade chicken or any stock.
- It’s to taste of Salt, fish sauce, rice vinegar.
- It’s 1 tsp of Korean hot pepper powder.
- It’s A few of drops of honey.
- Prepare 2 Tsp of Olive oil.
- You need 1 of garlic clove.
Mung bean sprouts summer soup 豆芽汤 step by step
- 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..