Simple Way to Make Speedy Mung bean sprouts summer soup 豆芽汤

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mung bean sprouts summer soup 豆芽汤. One of my favorites. This time, I am going to make it a 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 meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Mung bean sprouts summer soup 豆芽汤 is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get homemade organic mung bean sprouts
2. Take onion, sliced
3. Prepare organic sprouted firm tofu
4. Make ready summer squash, juliaaned
5. Take cooked beans, optional
6. Prepare green onions
7. Take homemade chicken or any stock
8. Prepare Salt, fish sauce, rice vinegar
9. Take Korean hot pepper powder
10. Take drops of honey
11. Take Olive oil
12. Get 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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