MUNG BEAN NOODLE SOUP
This dish combines the cooling properties of tomatoes with the Spleen-strengthening benefits of mung bean noodles, promoting digestion. Mung beans also remove toxins and support Liver QI.
[cooked-sharing]
4 Cups of cold water
½ Package of mung bean noodles
¼ Pound of fish, cut into chunks
½ Teaspoon of salt
¼ Teaspoon of mushroom seasoning
1 Tablespoon of oil
½ Tomato, cut into bite size chunks
Pepper to taste
Drizzle of sesame oil
Handful of cilantro
1
In a small bowl, mix the fish, salt, and mushroom seasoning. Set aside.
2
Add the mung beans to the pot of cold water.
Heat the pot and let the water come to a simmer.
3
Meanwhile, add the oil and a pinch of salt to a wok and saute the tomatoes.
Cook for 1 minute then add the tomatoes to the pot of boiling water.
4
Slowly drop the fish into the soup.
Let flavors mix for two minutes, then taste for salt and pepper.
5
After 3-4 minutes, the soup will be finished. Close the flame and the drizzle sesame oil and cilantro.
Ingredients
4 Cups of cold water
½ Package of mung bean noodles
¼ Pound of fish, cut into chunks
½ Teaspoon of salt
¼ Teaspoon of mushroom seasoning
1 Tablespoon of oil
½ Tomato, cut into bite size chunks
Pepper to taste
Drizzle of sesame oil
Handful of cilantro
