Recipe of Favorite Mung bean sprouts summer soup 豆芽汤

Hey everyone, it is Brad, welcome to my recipe site. 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 will make it a little bit tasty. This will be really delicious.

Mung bean sprouts summer soup 豆芽汤 is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Mung bean sprouts summer soup 豆芽汤 is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

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