My simple reason for loving this dish is because of the taste - and the fact that its also really good for you is a major bonus. My entire family loves this especially my husband and son. I love it with pork and I just cook both the beans and pork together which makes everything easier. If you don't fancy pork, no worries - you can certainly use chicken, or shrimp or fish (usually smoked fish) and perfectly suitable for vegetarians and vegans because the meat is totally optional. My hubby loves the vegetarian version so I sometimes makes this without the meat; I just shorten the cooking time if it's just the beans. And you ca leave out the fish sauce, if you don't fancy it - the soy sauce and salt should be fine, too. I do add the fish sauce for extra flavour but it surely can be made without it.
For this winter season, you can certainly make this soup. Others call it a stew but either way you call it - it's hearty and delicious! This is my comfort food this winter! Enjoy!
1 ½ cups Mung beans (yellow or green)
1 lb Pork or Beef cubes
8 cups Water
2 Tbsp Olive oil
5-6 crushed Garlic cloves
2 medium size Onions, chopped
5 diced roma Tomatoes
3 Tbsp light Soy Sauce
2 Tablespoons Fish Sauce (optional)
Salt and pepper, to taste
1 (10 oz) bag of Spinach
In another large skillet, heat the oil. Saute the garlic and onion for a couple of minutes. Add the chopped tomatoes and cook for another 5 minutes. Lightly season with salt and pepper.
Stir the cooked tomatoes into the beans mixture. Season with soy sauce and fish sauce, to taste. Let simmer for 3-5 minutes. Add the spinach and cook for another 2 minutes or until wilted. If you want a thicker soup simmer until desired consistency is reached or if you wish a more watery one, just add more water. Adjust the seasoning if necessary.
Ladle into bowls or have it with rice! So yum!
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