Greetings food lovers,
I hope that everybody is having a wonderful evening and a wonderful day if its day time there. Today I'm sharing with you one of our local recipes. We're cooking mung bean and sotanghon with other plant-based ingredients which include superfoods.
Just a little bit of trivia did you know that I grow up that every time we remembered death anniversaries of our departed loved ones we used to offer prayers and shared foods and most of the time mung bean soups are always present. Second, When my family used to let somebody help us on our farmland for weeding or corn planting we used to serve mung bean soup after for a meal and third, usually when somebody wants to transfer their nipa huts to another place. They have to let a group of people for (bayanihan) to carry and transfer it. Mung bean soups are always used to serve with rice for a meal after their unity and cooperation.
I don't know the real connection but maybe it's just an old tradition passed and until now most of us are following.
Anyway going back to my recipe today this was inspired by my fellow Filipino @afterglow I saw how he cooked mung beans with sotanghon because usually I only cook mung beans with other ingredients excluding sotangon and I think it tastes good so I did try it today.
For my ingredients I used
spinach, spring onions and tomatoes are my homegrown veggies.
- cabbage
- tomatoes
- spinach
- snap beans
- spring onion
- red onion
- garlic
- ginger
- mung beans (already boiled)
- sotanghon ( mung bean starch made into noodles)
- oil (for sauteing)
- water
- salt
- pepper
- seasoning
Procedure
Step1:
- I boiled mung beans until tender.
Step2:
- While waiting for the mung bean to tender I prepared the rest of the ingredients.
Step3:
- After the mung beans are tender, time to sautee the spices and veggies but I set aside the spring onion, cabbage and spinach because I don't want to overcook them.
I sauteed first the onion and garlic, followed by ginger, tomatoes and snap beans and meanwhile I season it with a little bit of salt and pepper. Remove from fire after.
Now time to cook the soup
Step4:
- From the set-aside boiled mung bean I put it back into the fire and pour the sauteed ingredients and then add more water and simmer. (This time I seasoned with my favourite seasoning, salt and pepper for the final tastes.)
Step5:
- While starting to simmer add sotanghon, stir and I add cabbage followed by spinach and turn off the fire.
Step6:
- Now it's time to sprinkle spring onion and all ready to serve. Best way to eat while it's hot and the veggies are still crispy.
Here's the cooked dish. My healthy and delicious meatless mung beans soup with sotanghon. I would like to say thank you to @afterglow for the idea and @chuch for giving me the freshly pick mung beans from their garden.
I hope you like the recipe. Thank you for reading this content and I'm wishing you all to have a good evening/day 😉.