MUNG BEAN NOODLE SOUP

We love mung beans of all kinds for their ability to detox the body, help remove internal heat, promotes urination and help move stuck energy.

Yields1 Serving
 ½ cup of dried seaweed
 2 bundles of mung bean cellophane noodles
 2 cloves of garlic, minced
 2 teaspoons of vinegar
 1 teaspoon of wine
 2 teaspoons of soy sauce
 Drizzle of sesame oil
 1 teaspoon of toasted sesame seeds
1

Cover the seaweed and mung bean noodles in cold water. Set aside for 15 minutes. Then drain.

2

Bring 5 cups of water to a boil then add the seaweed and mung bean mixture to the hot water. Let stand for 10 minutes.

3

In a small bowl, combine garlic, vinegar, wine, soy sauce, and sesame oil

4

Strain the noodles and seaweed then add to a serving bowl. Pour the sauce on top and mix well.

5

Sprinkle with sesame seeds.
Enjoy!

Ingredients

 ½ cup of dried seaweed
 2 bundles of mung bean cellophane noodles
 2 cloves of garlic, minced
 2 teaspoons of vinegar
 1 teaspoon of wine
 2 teaspoons of soy sauce
 Drizzle of sesame oil
 1 teaspoon of toasted sesame seeds

Directions

1

Cover the seaweed and mung bean noodles in cold water. Set aside for 15 minutes. Then drain.

2

Bring 5 cups of water to a boil then add the seaweed and mung bean mixture to the hot water. Let stand for 10 minutes.

3

In a small bowl, combine garlic, vinegar, wine, soy sauce, and sesame oil

4

Strain the noodles and seaweed then add to a serving bowl. Pour the sauce on top and mix well.

5

Sprinkle with sesame seeds.
Enjoy!

MUNG BEAN NOODLE SOUP