Mung bean soup with tapioca cubes
Mung bean soup with tapioca cubes

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mung bean soup with tapioca cubes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Mung bean soup with tapioca cubes is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Mung bean soup with tapioca cubes is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook mung bean soup with tapioca cubes using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mung bean soup with tapioca cubes:
  1. Take Ming bean soup
  2. Take 300 g Ming bean
  3. Prepare 1000 ml Cold water
  4. Get 2-3 Tablespoons Brown sugar
  5. Get Salt tiny
  6. Prepare cubes Tapioca
  7. Take 100 g Tapioca starch
  8. Get 75-80 ml Boiled water
  9. Make ready Cornflour or potato starch 1 Tablspoon

They become translucent when cooked and are pretty flavorless on their own, but add a nice chewy texture to foods. This recipe for Filipino-style monggo beans (aka mung bean soup) is so easy! Made into a creamy soup with coconut milk, ginger, garlic, and malunggay. I recently made a mung bean soup with celery and apples and it was super tasty.

Steps to make Mung bean soup with tapioca cubes:
  1. Place already washed mung beans into a bag. Also add in some water and then freeze it.
  2. Put the frozen mung beans into a milk pan and pour in some cold water. Boil the mung bean and then simmer it for 30 minutes until beans turn soft.
  3. Add in the brown sugar and tiny bit of salt. Mix them well.
  4. Pour the boiled water into the tapioca starch to make a dough. Keep kneading the dough until it becomes smooth.
  5. Divide the dough into small cubes and coat them with cornflour or potato starch. Store them in the freezer.
  6. Add the tapioca cubes into a boiled water. When they are all floating, cook them for further 10 minutes and then soak them in an iced water bowl. Add the tapioca cubes into the mung bean soup and enjoy.

I agree that those malunggay leaves. Mung beans, known as green beans due to the green skins, are commonly used in lots of Chinese soups and desserts. Sometimes, they can be used as a side ingredient in a congee or porridge or they can be the primary ingredients like mung bean cake and this mung bean soup. This mung bean soup hits every note for a perfect meal- it is warming and filling, creamy and chunky, spiced but not spicy. Serve it with fresh naan or toasted bread for an easy weeknight meal!

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