Ingredients with Measurements:
- 1 cup dried mung beans
- 4 cups water
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 block firm tofu, cubed
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the mung beans and soak them in water for at least 2 hours or overnight.
2. Drain the soaked mung beans and set aside.
3. In a large pot, heat the vegetable oil over medium heat.
4. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
5. Add the cumin powder, coriander powder, turmeric powder, salt, and black pepper. Stir well.
6. Add the soaked mung beans and cubed tofu. Stir well to coat with the spices.
7. Add the vegetable broth and coconut milk. Stir well.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the mung beans are tender.
9. Using an immersion blender or regular blender, puree the soup until smooth.
10. Add the lime juice and chopped cilantro. Stir well.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 285
Fat: 15g
Carbohydrates: 27g
Protein: 14g
Fiber: 9g
Sodium: 681mg
Substitutions for ingredients:
- You can use any type of bean instead of mung beans.
- You can use chicken or beef broth instead of vegetable broth.
- You can use soy milk or almond milk instead of coconut milk.
- You can use lemon juice instead of lime juice.
- You can use parsley instead of cilantro.
Variations:
- Add some diced carrots and celery for extra flavor and nutrition.
- Add some diced potatoes or sweet potatoes for a heartier soup.
- Add some diced tomatoes for a tangy twist.
- Add some curry powder for a spicier soup.
Tips and tricks:
- Soaking the mung beans overnight will make them cook faster and more evenly.
- Use a high-quality vegetable broth for the best flavor.
- Use firm tofu instead of soft tofu so it holds its shape in the soup.
- Adjust the seasoning to your taste.
- Garnish with some extra cilantro or sliced green onions.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with some fresh cilantro or sliced green onions.
Garnishes:
Fresh cilantro, sliced green onions, chopped peanuts, or chili flakes.
Pairings:
- Serve with some crusty bread or naan bread.
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the mung beans thoroughly to avoid any digestive issues.
- Store the leftover soup in the refrigerator and reheat it properly before consuming.
Food history:
Mung bean soup is a traditional dish in many Asian countries, including China, India, and Vietnam. It is a popular vegetarian dish that is both nutritious and flavorful.
Flavor profiles:
This soup is creamy, savory, and slightly spicy. The mung beans and tofu provide a hearty texture, while the coconut milk and lime juice add a tropical twist.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner. It is also a great appetizer or side dish for a larger meal.
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Region: Chinese