When I was fourteen years old, Mungo Bean Soup was the first dish I learned how to make. My mom used to make this soup with oxtail – (I never questioned why we ate oxtail…I really wish i did though – whyyyyy?? So gross).
As I mentioned before in a previous post, animal protein has been proven to contribute to diabetes, heart disease, and cancer. Oxtail, in particular, is very high in bad cholesterol and saturated fat which is why I chose to use mushrooms instead.
Mushrooms are delicious – they are so much healthier and cheaper, too!
For the Mungo Beans;
– 1 pkg mung beans
– 1/2 C diced onions
– 2 cloves garlic (minced)
– 8 to 10 Cups water
– 2 vegetable bouillon cubes
– 1 can coconut milk
– salt and pepper to taste
For the mushrooms;
– 2 Portobello mushrooms
– 5 tbs soy sauce
– 1 tsp minced ginger
– 1 tbs maple syrup
– 1 tsp sesame seed oil
– Add dry mung beans in a pot with about 8-10 Cups of water.
– Set on high and let it come to a boil.
– Once at a rolling boil, reduce heat to medium low and continue to simmer and stir for about 45 minutes.
– After 45 min, If the beans soaked up too much water, add more water until it’s the consistency you want (some people like it watery – my family likes it a little bit thick).
– 2 cubes of vegetable bouillon, 1/2 Cup diced onions, and 2 cloves garlic minced.
– Cover and simmer for 5 minutes – beans should be open and soft.
– When beans are ready, add your can of coconut milk.
– Add salt and pepper to taste. Stir, cover, and turn off stove.
– Prepare mushrooms.
– Marinate Mushrooms in a mixture of 5 tbs soy sauce, 1 tsp minced ginger, 1 tbs maple syrup, and 1 tsp sesame seed oil for about 30 min.
– In a non-stick skillet. 3-4 min on each side.