Mung bean sprouts summer soup 豆芽汤
Eat Whole 2 Thrive @EatWhole2Thrive
You only need three ingredients to make classical simple mung bean sprouts soup. All other added ingredients could be very flexible according to the season. It's also called hangover soup in Korean cuisine.
Mung bean sprouts summer soup 豆芽汤
You only need three ingredients to make classical simple mung bean sprouts soup. All other added ingredients could be very flexible according to the season. It's also called hangover soup in Korean cuisine.
Cooking Instructions
- 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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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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