Mung Bean Soup (Ginisang Munggo)

Ingredients

• 1 cup Mung beans
• 6 cups Vegetable broth
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Tomato, chopped
• 2 cups Spinach or other leafy greens, chopped
• 2 tablespoons Vegetable oil
• 2 tablespoons Soy sauce (or coconut aminos)
• 1 teaspoon Fish sauce (optional, for umami)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Rinse the 1 cup of mung beans thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
2. 2In a large heavy-bottomed pot (at least 4-quart capacity), combine the rinsed 1 cup of mung beans and 6 cups of vegetable broth. Bring the mixture to a rolling boil over high heat (approximately 212°F / 100°C), then immediately reduce the heat to low (approximately 180-200°F / 82-93°C) and let it simmer gently for 30 to 40 minutes, or until the mung beans are tender and easily mashable with a spoon.
3. 3While the mung beans are simmering, heat the 2 tablespoons of vegetable oil in a 10-inch skillet over medium heat (approximately 325-350°F / 163-177°C). Add the 1 medium chopped onion and 3 cloves of minced garlic to the skillet and sauté for 3 to 5 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.
4. 4Add the 1 medium chopped tomato to the skillet and cook for another 2 to 3 minutes, stirring occasionally, until it begins to soften. Carefully transfer all the sautéed vegetables from the skillet into the large pot with the simmering mung beans.
5. 5Stir in the 2 cups of chopped spinach (or other leafy greens), 2 tablespoons of soy sauce (or coconut aminos), 1 teaspoon of fish sauce (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the pot. Continue to simmer the soup over low heat for 5 to 10 minutes, or until the spinach has wilted completely and the flavors have fully combined, resulting in a slightly thickened soup.
6. 6Serve the Mung Bean Soup hot, perhaps with a side of plain steamed rice.

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