Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mung bean sprouts summer soup 豆芽汤. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal. Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the roots grow long.

Mung bean sprouts summer soup 豆芽汤 is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Mung bean sprouts summer soup 豆芽汤 is something that I’ve loved my whole life.

To get started with this recipe, we must 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 can achieve it.

The ingredients needed to make Mung bean sprouts summer soup 豆芽汤:

1. Prepare homemade organic mung bean sprouts
2. Take onion, sliced
3. Prepare organic sprouted firm tofu
4. Prepare summer squash, juliaaned
5. Make ready cooked beans, optional
6. Get green onions
7. Take homemade chicken or any stock
8. Make ready Salt, fish sauce, rice vinegar
9. Take Korean hot pepper powder
10. Prepare drops of honey
11. Prepare Olive oil
12. Get garlic clove

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. When Elaine was a child, grand mother lived in mountain areas where it was not so easy to purchase fresh.

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.

Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness. Most sprouts sold are chemically treated and they come with a risk of contamination too, homegrown sprouts are chemically free with zero risk of contamination if sprouted carefully. Moong beans do not produce a lot of smell while sprouting, when compared to Garbanzo beans (chickpeas) etc. I usually soak them fully in water, in the morning. When I'm back home in the evening, I strain and cover them overni.

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