Mung beans miso soup

I never think of soup as a purely winter staple and in fact, I find there is a soup (or two) for every season. Try this one for Springtime!

Ingredients list :

  • Large shallot, 1
  • Water, 1 L
  • Pre-soaked Mung beans, 250g
  • Knorr vegetable cube, 1
  • Golden miso paste (Shiro Miso), 1 Tsp
  • Umeboshi paste (pickled plums), 1 tsp
  • Dash of almond or soya cream to serve
  • Olive oil

I soak the Mung for 24h to 36h  prior to using them in soups, stews or salad. Just rinse them and cover and put in a dark cool corner of the kitchen. If they sprout too quickly, you can reserve in the fridge under a cloth. Use them when the white tips are just appearing.

Chop the shallots finely and fry on medium heat in one Tbsp of olive oil. When they turn brown, add the soaked beans and the hot water – with the vegetable stock cube dissolved in it.

Boil for 15 minutes until the grain is soft.

Add the Shiro miso and Umeboshi paste and let those melt on low heat for a few minutes.

Note: Never let the miso or Umeboshi boil up for fear of loosing their health properties. They both promote an alkaline digestive environment and are therefore invaluable in any effort to acquiring better health. I find these ingredients at the Japanese centre in Lower Regents street W1 : Always buy from a reputable brand and check for added sugar.

Added and hidden sugar…This is my new bug-bear! Hear more on the Sugar as Toxin by a scientist called Robert Lustig, here.

This soup is a great springtime pick-me-up. The energy from the sprouting seeds is just what you need when Spring is a bit late to come and you want to feel attuned to the renewal of life all around… Or so it should be … Mung beans are also good at this time of year because they are meant to be very cooling and soothing for the internal organs.

Serve hot with wholemeal bread and a dash of almond cream. Add a little salt and pepper to taste but only if you need to. I don’t liquidize it but you could.

A crunchy stir-fry in springtime colours

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