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We hope you got benefit from reading it, now let’s go back to mung bean sprouts summer soup 豆芽汤 recipe. You can have mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Mung bean sprouts summer soup 豆芽汤:
- Provide 4 cups homemade organic mung bean sprouts
- Get 1 onion, sliced
- Provide 6 oz organic sprouted firm tofu
- Prepare 2 summer squash, juliaaned
- Use 2 Tsp cooked beans, optional
- Use 1 green onions
- You need 16 oz homemade chicken or any stock
- Prepare to taste Salt, fish sauce, rice vinegar
- Use 1 tsp Korean hot pepper powder
- You need A few drops of honey
- You need 2 Tsp Olive oil
- You need 1 garlic clove
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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