Mung Bean Soup
This mung bean soup is nutritious and flavorful. It combines the earthy taste of mung beans with vegetables, aromatics, and leafy greens to create a satisfying and comforting dish. This is perfect to eat on its own or with a cup of rice.
Equipment
1 dutch oven
Ingredients
- 2 tablespoons cooking oil
- 1 small onion chopped
- 4 cloves garlic minced
- ½ pound pork shoulder sliced in bite-size
- 1 cup mung beans
- 4 cups bone broth or vegetable stocks
- 3 tablespoons fish sauce
- 8 large shrimp
- 2 large serrano pepper
- 1 pound spinach
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Optional: Soak the mung beans in cold water for a few hours. The ratio is 1:2, 1 cup mung beans with 2 cups water.
- In a Dutch oven over medium heat, cook chopped onion and minced garlic with cooking oil. Then add the sliced pork, a pinch of salt and pepper, and cook until it turns light brown. Stir, occasionally.
- Add the mung beans and beef broth. Bring it to a boil over medium heat and let it simmer in low heat until the mung beans are soft.
- Add the shrimp and serrano pepper and cook until the shrimp are opaque.
- Put the spinach and submerge it into the soup. Turn off the heat. The soup is ready to serve.
Notes
Recipe Notes:
- If you want to cook the beans faster without using a pressure cooker, soak them in water up to overnight.
- Allow it to cool completely and transfer the soup to a glass container. Store the dish in the fridge. Good for 3-5 days. To store it longer, you can freeze it in a glass container, making sure to leave about one inch empty from the top. Thaw in the fridge overnight.
Nutrition
Serving: 6gCalories: 273kcalCarbohydrates: 27gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 44mgSodium: 969mgPotassium: 1073mgFiber: 8gSugar: 4gVitamin A: 7149IUVitamin C: 25mgCalcium: 145mgIron: 5mg
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