Mung Bean Noodle Soup

Name: Mung Bean Noodle Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Mung Bean Noodle Meatballs; 50g Winter bamboo shoots; 80g parsley; 50g Shiitake Mushrooms; 80g Soy sprouts; 20g ginger; 15 capsules pepper; 2 pcs star anise; Some Chives; 3g Premium Light Soy Sauce; 3g salt; Some Vinegar; Some Chili oil

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

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. Of course, you need to use richer ingredients for the vegetarian stock that you cook yourself. "

Mung Bean Noodle Soup

1. Water-fat winter bamboo shoots and water-fat mushrooms are sliced, parsley is diced, and soybean sprouts are washed and set aside

2. Fried Mung Bean Noodle Meatballs Prepared

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.