Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, mung bean sprouts summer soup 豆芽汤. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Sweet Mung Bean Soup is a common beverage or dessert in summer for Chinese people. Here is how you cook it. Sweet Mung Bean Soup is a common beverage or dessert in summer for Chinese people.

Mung bean sprouts summer soup 豆芽汤 is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Mung bean sprouts summer soup 豆芽汤 is something that I have loved my entire life. They’re fine and they look wonderful.

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

This sweet green mung bean soup is great for summer, served either in warm or cold. There is one special ingredient, stink grass listed in this recipe. Flavored with traditional Southeast Asian aromatics like lemongrass, ginger and chilis, it breathes new life to ginisang togue (sautéed mung bean sprouts). Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal.

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.

Crunchy and refreshing Paleo Mung Bean Sprouts Recipe takes mere minutes to make. This bean sprouts salad will pair beautifully with most proteins and is a wonderful low carb side dish for hot summer! Red Bean Soup - Summer vs Winter Versions. My mom's red bean soup is slightly different from what's shown in the pictures here. This sweet red bean soup is a hearty traditional Chinese dessert.

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