Ingredients with Measurements:
- 1 cup of mung bean paste
- 6 cups of water
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 tablespoon of lemon juice
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until the onion is translucent.
2. Add the mung bean paste to the pot and stir well to combine with the onion and garlic.
3. Add the water to the pot and stir well. Bring the mixture to a boil over high heat.
4. Reduce the heat to low and simmer the soup for 30-40 minutes, stirring occasionally.
5. Add the salt, black pepper, cumin, coriander, turmeric, and lemon juice to the pot and stir well.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Use a blender or food processor to puree the soup until smooth.
8. Return the soup to the pot and heat it over low heat until it is hot.
9. Serve the soup hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 25g
Protein: 7g
Fiber: 7g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other cooking oil.
- Lemon juice can be substituted with lime juice or vinegar.
Variations:
- Add diced vegetables such as carrots, celery, or potatoes to the soup for extra flavor and nutrition.
- Add cooked chicken or tofu to the soup for extra protein.
- Use chicken or vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Soak the mung beans overnight to make them easier to puree.
- Use a high-powered blender or food processor to ensure a smooth puree.
- Adjust the seasoning to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until it is hot.
Presentation ideas:
Serve the soup in a bowl with a garnish of chopped fresh herbs or a dollop of yogurt.
Garnishes:
Chopped fresh herbs or a dollop of yogurt.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more water or broth until it reaches the desired consistency.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the soup until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
- Store the soup in the refrigerator at or below 40°F.
Food history:
Mung bean paste soup is a traditional Korean dish that is often served as a side dish or a main course.
Flavor profiles:
Mung bean paste soup is savory and slightly spicy, with a smooth and creamy texture.
Serving suggestions:
Serve the soup hot as a main course or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean