Recipe of Delicious Mung bean sprouts summer soup 豆芽汤

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mung bean sprouts summer soup 豆芽汤. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mung bean sprouts summer soup 豆芽汤 is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mung bean sprouts summer soup 豆芽汤 is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you cook that.

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

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