This is a simple to prepare, truly delicious vegan version of a traditional Vietnamese soup. We’ve packed this recipe with five-star ingredients, such as mung beans and pea shoots. It’s colorful, has lots of flare, and features some of the easiest to digest proteins on earth.
Ingredients:
1/3 cup mung beans, dry*
100g rice vermicelli noodles (optional)
1 red pepper, diced
4 button mushrooms, sliced
1/2 zucchini, sliced
1 green onion, sliced
a handful of pea shoots, cut in half
2 cloves of garlic, minced
1 tsp ginger, grated
Bragg’s soy sauce, oregano, basil and pepper, all to taste
fresh cilantro leaves
Preparation:
*Refer to the user guide that came with your Markito Nutrition kit to sprout the mung beans for approximately two to three days.
Boil water in a large kettle. Simply place all the ingredients, except for the pea shoots and cilantro leaves, in a very large soup bowl and cover with hot water. Let sit for 2-3 minutes. Finally, garnish with the fresh pea shoots and cilantro leaves.
Makes 1 serving.
Bon Appétit!
Marc & Christine
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