Monggo- Mung Beans Soup with Ham and Bok Choy
Monggo- Mung Beans Soup with Ham and Bok Choy can be cooked in a saute for a soup meal like this one. I added ham cubes, succulent tomato slices and crisp bok choy shreds. The rich, thick dark green, mushy monggo beans are said to have the highest protein content of most beans. Each bean is tinier than green peas and needs to be pre-boiled before sautéing. Its mild, sweet flavors blend well with the savory ham cubes and simplicity of the crunchy bok choy shreds. This is an AsianInAmericamag.com recipe. My version serves 4.
Servings: 4 people
- 1 cup dried monggo or mung beans
- 3 to 4 cups water to boil monggo beans
- 1 Tablespoon vegetable oil
- 2 cloves garlic minced
- 1 whole onion chopped
- 1-2 whole tomatoes sliced in wedges
- 1 1/2 cups cooked ham cut in 1/4-inch sized cubes
- 4 to 5 cups organic vegetable or chicken broth
- 2 cups bok choy or Chinese cabbage shredded in slim strips
- 1 Tablespoon patis (fish sauce)
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- for serving boiled rice
In a medium-sized heavy stock pot, combine the cup of dried monggo beans with the water. The monggo beans need to be submerged and covered with water. Cover the stockpot. Over high heat, bring this to a boil. After it boils, lower heat to a medium and continue cooking monggo till beans soften for about 35 to 40 minutes. Keep an eye on the stockpot because the liquid gets absorbed quickly by the beans. If the heat is too high, you will end up with burnt monggo. Add a cup or two of water if liquid goes below the level of the monggo beans. When monggo beans are soft enough, turn off heat. Discard liquid. Place monggo beans in a bowl and set aside.
Use the same stock pot to saute the monggo. Dry the insides with paper towels. When dry enough, over medium heat, add the vegetable oil. After 1 to 2 minutes when oil is hot enough, saute the garlic, onions, tomatoes.
Add the patis or fish sauce. Mix the ingredients around to blend well.
When onions are translucent, add the ham cubes. Then pour the pre-boiled monggo beans and the soup broth. Cover and continue cooking over a low simmer for about 25 minutes so flavors blend well.
Add the shredded bok choy and cook for 3 to 5 minutes till leaves soften. Season with salt and black pepper. Serve piping hot with a side of boiled rice.
Instant Pot recipe: For a quick-cooking Monggo recipe, find it in my newest cookbook Instant Filipino Recipes by Elizabeth Ann Quirino, which are recipes for cooking in the Instant Pot. My books are all sold on Amazon in paperback and Kindle format.
Cook's comments: If desired, substitute spinach or 'kangkong' (water spinach) for the bok choy, or any leafy greens preferred. If you do not have leftover ham from the holidays, use ham slices from the supermarket deli and cut into cubes.
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Serving: 1t | Calories: 104kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 1083mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg