Sunday, April 26, 2009


In weekends all of us want to spend some good time with our loved ones . So no more extra talk today only a good mung bean sprout and mushroom soup for your loved ones and mine too.


Sprouted mung beans 1 cup
Mushroom slice ½ cup
Finely chopped vegetable 1 bowl
(carrot, bell pepper, beans,
Cilantro chopped 4tbsp
Soya sauce 1 tbsp
Sesame oil 2 tbsp
White vinegar 2tbsp
Sugar 1tsp
Salt and pepper according to choice
Water / vegetable stock 1 large bowl
Corn flour 1 ½ tbsp

In a pan put the sesame oil and the sprouted mung bean . Stir for a minute the add the mushroom and chopped vegetable stir for 1 to 2 minutes. Add soya sauce, white vinegar, cilantro, sugar salt and pepper just stir and add water/ vegetable stock. Stir and let it boil for 2 to 3 minutes. Then mix corn flour in little water and add it to the soup. Cook for another one minutes. Now serve this delicious mung bean sprout and mushroom soup with noodles or rice.

Related post:
Sprouted mung bean salad



Julie said...

I can't wait to try this soup recipe. I love sprouted foods and wanted to know if you or anyone has used the organic sprouted flours from Shiloh Farms. They sound amazing and I think I will buy some but would love to hear if anyone has used them.

alwayswinner786 said...

Hi Julie,
Nice meeting you.
Thnax for loving the recipe.
Give me your best wishes so I can share such lovely recipe that will be delicious and healthy for all my friends world over.
Love always.