The simple and unassuming mung bean soup is a favorite Filipino household dish due to its richness in nutrients, inexpensive ingredients and wholesome flavour. You can give it a make-over with a lot of nutritious spinach leaves and garnished with a lot of crispy, crackling vegan chicharon (pork crackling).
1 cup green mung beans
10 peeled and crushed garlic cloves
1 onion finely chopped
3 medium-sized chopped tomatoes
2 blocks drained and quartered firm tofu (optional)
1 cup ampalaya (bitter melon) young leaves or spinach leaves
Salt to taste
- Soak the mung beans in water. Skim off the "floaters". Leave overnight for beans to expand.
- Place the 'munggo' in a pot with 4 cups of water and cook on a low heat until soft (around an hour, more or less). Stir occasionally.
- Heat the oil in a large pan. Sauté the garlic, onion and tomatoes until slightly soft.
- Add the tofu pieces and toss in the oil. Add the cooked munggo and stir.
- Leave for a moment, allowing the flavours to blend. Add salt to taste.
- Add ampalaya tops (young spouting leaves) or spinach leaves. Stir.
- Garnish with coriander and vegan crackling.
- Serve with hot rice and calamansi lime (or lemon) and soy sauce condiments.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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