Good evening and Happy Friday, everyone! It's almost weekend again. Lately, I've been looking forward every weekend because I get to go out and spend time with him. But for now, let's have a dish which I have no idea why people prefer to cook during Fridays.
Last month, I bought a small pack of mung beans (the tiny green ones), for the purpose of making bean sprouts. Unfortunately, I had forgotten about that. So here's how I came up to finally try mung bean soup. I always buy tofu and recently I am at lost what dish to make out of it.
Then I had a light bulb moment when I remembered I have some mung beans in the shelf waiting for my attention. Lol.
The recipe for the mung bean soup , as far as I know, is usually with pork meat and topped with chicharon (crispy pork rinds) but I rarely purchase pork meat now so I switched it up with tofu instead. Well, it sounds great for me!
My mama and sister used to make this dish but I never attempted to taste it because the younger me assumed that it's not delicious. The mushy green color of the beans doesn't look appetizing for me but my family would always say I should try it because it's good. I never believed them..until today when it's my time to cook it.
I now get it why my family likes this dish. And it's also a very healthy dish because the beans is packed with nutrients. Maybe adding moringa leaves would make this dish healthier. The only thing that confuses me is why people associate it with Friday.
Anyway, since I don't have some of the ingredients like spinach and pork broth cubes, I substituted it with what's available in the kitchen.
1️⃣ Slice the tofu into squares and fry in a hot pan with enough cooking oil. I didn't make the tofu extra crunchy and just let it turn a bit golden brown. Set aside.
2️⃣ Add some oil in a pot and saute garlic and onion.
3️⃣ Then add the tomatoes. Saute until the tomatoes get soft.
4️⃣ Add the mung beans next. (Don't forget to wash the mung beans first!) Mix and saute for around a minute. I didn't know if this is necessary but I just like to do it. Lol.
5️⃣ The add water and bring to a boil. Continue boiling for at least 30 minutes or more until the mung beans turns mushy.
6️⃣ When mung beans became mushy, proceed to add the flavors: shrimp broth cube, ground black pepper, and fish sauce. Mix and simmer for around 5 minutes.
7️⃣ Then add the slices of bok choy. Continue simmering for 2 minutes.
8️⃣ Lastly, add the fried tofu squares. Mix and it's done!
Now I know why my family likes to eat this dish. Well, it's not the most delicious dish but it's good and packed with good nutrients. Of course, good job to myself for a successful first try! I'm now adding this to my monthly menu. Why not, right? It's good and it's cheap!
You know, I always skip this bean in the grocery, but I'm buying it regularly from now on.
