Noodles represent long life. Combine this consciousness with the ingredients we used and your soup will support healthy Liver function.

Mung bean noodle soup
Yields1 Serving
 1 package of mung bean noodles, soaked
 1 quart of boiling water
 1 Tablespoon of oil
 1 teaspoon of salt
 4 mushrooms, cut into slices
 1/2 teaspoon of mushroom seasoning
 A large handful of mustard greens*
 2 seaweed sheets
 *substitute your favorite green vegetable
1

In a bowl of hot water, soak the mung bean noodles.

2

Heat an additional quart of water and allow it to boil.

3

In a wok, heat oil and salt.

4

Add mushrooms and cook for two minutes.

5

Add mushroom seasoning.

6

Add green vegetable of choice.

7

Stir for one minuted.

8

Add the mung bean noodles and allow to cook for 3 minutes or until noodles are tender.

9

Add seaweed.

10

Enjoy

CategoryCooking Method

Ingredients

 1 package of mung bean noodles, soaked
 1 quart of boiling water
 1 Tablespoon of oil
 1 teaspoon of salt
 4 mushrooms, cut into slices
 1/2 teaspoon of mushroom seasoning
 A large handful of mustard greens*
 2 seaweed sheets
 *substitute your favorite green vegetable

Directions

1

In a bowl of hot water, soak the mung bean noodles.

2

Heat an additional quart of water and allow it to boil.

3

In a wok, heat oil and salt.

4

Add mushrooms and cook for two minutes.

5

Add mushroom seasoning.

6

Add green vegetable of choice.

7

Stir for one minuted.

8

Add the mung bean noodles and allow to cook for 3 minutes or until noodles are tender.

9

Add seaweed.

10

Enjoy

MUNG BEAN NOODLE SOUP
One Response to MUNG BEAN NOODLE SOUP

[top]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.