I like to add rice to the bottom of the bowl before adding the soup.
MUNG BEAN SPROUT AND MUSHROOM SOUP
INGREDIENTS:
1 cup Sprouted mung beans
1 cup Mushroom slice
1 cup Finely chopped vegetable (carrot, bell pepper, green beans, cauliflower)
4tbsp Cilantro chopped
1 Tbsp Soy sauce
2 tbsp Sesame oil
2 tbsp White vinegar
1 Tsp Sugar
Salt and pepper to taste
4 cups Water or vegetable stock or chicken stock
1 ½ tbsp Cornstarch
PROCEDURE:
Heat the sesame oil - then add the bean sprouts. Stir for a minute, then add the mushroom and chopped vegetable - stir for 1 to 2 minutes.
Add soy sauce, white vinegar, cilantro, sugar, salt and pepper.
Just stir and add water/ stock.
Stir and let it boil for 2 to 3 minutes. Then mix corn flour in little water and add it to the soup. Cook for another minutes.
Now serve this delicious mung bean sprout and mushroom soup with noodles or rice.
