Bean Sprouts Soup
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Sprout(s) | Bean sprouts |
| Cuisine type | |
| Dish type | Soups |
| Cooking Method | Boiled |
| Main Ingredient | Sprout |
| Convenience | |
| Occasion | |
| Lifestyle consideration | |
| Ready In | Less than 1 hour |
Description
A mild and healthy warm Bean Sprouts Soup
Ingredients
| 4 | c | boiling water |
| 1 | c | bean sprouts |
| 1 | T | rice flour |
| 1 | c | buttermilk |
| 1 | T | honey or sugar |
| 1 | sprig fresh curry leaves | |
| 1 | T | vegetable oil |
| 1 | t | freshly ground black pepper |
| 1 | t | ground cumin |
| 1 | t | cilantro frewshly chopped |
Instructions
Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain .
Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
Serve hot. Garnish with chopped cilantro.
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