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Mung bean sprouts summer soup 豆芽汤

Before you jump to Mung bean sprouts summer soup 豆芽汤 recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

In general, people have been conditioned to think that “comfort” foods are terrible for the body and should be avoided. Often, if the comfort food is a sugary food or some other junk food, this is true. Other times, comfort foods can be perfectly healthy and good for us to consume. There are several foods that really can raise your moods when you consume them. When you feel a little down and are needing an emotional pick-me-up, try a couple of these.

Make a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all helpful for improving your mood. This is because these nuts are high in magnesium, which helps to increase serotonin production. Serotonin is called the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The more you have of it, the happier you will feel. Not only that, nuts, particularly, are a great source of protein.

As you can see, you don’t have to turn to junk food or foods that are terrible for you just so to feel better! Test out these hints instead!

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

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

When Elaine was a child, grand mother lived in mountain areas where it was not so easy to purchase fresh. Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness. Most sprouts sold are chemically treated and they come with a risk of contamination too, homegrown sprouts are chemically free with zero risk of contamination if sprouted carefully. Mung bean sprouts are a common ingredient in Asian stir fries and provide a crisp, healthy addition to any meal. Monggo Beans with Malunggay (or Mung Bean Soup).

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