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Mung bean sprouts summer soup 豆芽汤
Mung bean sprouts summer soup 豆芽汤

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We hope you got insight from reading it, now let’s go back to mung bean sprouts summer soup 豆芽汤 recipe. To make mung bean sprouts summer soup 豆芽汤 you need 12 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Mung bean sprouts summer soup 豆芽汤:
  1. Use homemade organic mung bean sprouts
  2. Provide onion, sliced
  3. Get organic sprouted firm tofu
  4. Use summer squash, juliaaned
  5. Provide cooked beans, optional
  6. Provide green onions
  7. You need homemade chicken or any stock
  8. Get Salt, fish sauce, rice vinegar
  9. You need Korean hot pepper powder
  10. Use drops of honey
  11. Provide Olive oil
  12. Use garlic clove
Instructions 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.

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