Mung Bean Noodle Soup

Name: Mung Bean Noodle Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: (Water hair) 50g Bamboo shoots; 80g parsley; (Water hair) 50g Shiitake Mushrooms; 80g Soy sprouts; 10g ginger; Some Chili oil; 2 pcs star anise; 15 capsules pepper; 10g Vinegar; Some Chives; 3g salt; 5g Premium Light Soy Sauce; 200g Mung Bean Noodle Meatballs

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I fried mung bean noodle meatballs myself, just for the mung bean noodle meatball soup I remembered here. This soup is vegan. It is cooked with umami-flavored vegetables to make a vegetarian stock, then put the meatballs in a bowl that is hot and fragrant. It is the most comfortable to eat in winter.

Mung Bean Noodle Soup

1. Deep-fried mung bean noodle meatballs for later use

2. Water-fat bamboo shoots and water-fat mushrooms are sliced, parsley is diced, and soybean sprouts are washed and reserved

3. Put water in the pot and put the star anise first. Boil the pepper and ginger

4. Then pour all the prepared vegetarian soup

5. Cook for about 10 minutes

6. Add salt and pepper

7. Add a little soy sauce

8. Add the mung bean noodle balls and cook for about 8 minutes. For mung bean noodles, the meatballs must be completely boiled and softened so that the meatballs are delicious.

9. Put chopped chives, coriander and appropriate amount of chili oil in a bowl

10. Put the cooked meatballs in the soup, add a spoonful of vinegar