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Mung beans are petite beans with a toothsome texture and earthy flavor. They're sold dry and simmer right in the broth of this deliciously sinus-clearing soup.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
30 mins
total:
45 mins
Servings:
4
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine beans and 3 cups water. Bring to a boil; reduce heat. Cover and simmer until tender, 25 to 30 minutes. Drain and set aside.

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  • Meanwhile, cook rice noodles according to package directions. Cut bok choy in quarters lengthwise; rinse.

  • In a 4- to 5-quart Dutch oven, heat canola oil over medium-high. Add ginger and garlic. Cook and stir until golden but not brown, about 2 minutes. Add gochujang and mushrooms; cook and stir 3 minutes. Add chicken broth, soy sauce, brown sugar and vinegar. Bring to a boil. Stir in beans, bok choy and green onions. Cook until heated through, about 3 minutes. Remove from heat; stir in cilantro.

  • Divide noodles among four large bowls. Ladle soup over noodles. Drizzle with toasted sesame oil and serve with lime wedges for squeezing.

Nutrition Facts

477 calories; fat 7g; saturated fat 1g; carbohydrates 82g; mono fat 2g; poly fat 1g; insoluble fiber 12g; sugars 11g; protein 23g; vitamin a 5332.8IU; vitamin c 62.7mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 6.1mg; vitamin b6 0.6mg; folate 411.3mcg; vitamin b12 0.2mcg; sodium 1380mg; potassium 1656mg; calcium 241mg; iron 6mg.
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