Mung Bean Cucumber Soup with Seaweed
Cools liver heat, removes dampness, detoxifies the body, clears the gallbladder
Ondersteunt bij:
Supports fatty liver, gallstones, yellow eyes, dark urine, bitter mouth, nausea, bloating, oily skin, acne
Ingrediënten
- 150g mung beans (green beans)
- 1 cucumber (cubed)
- 10g dried seaweed (e.g. wakame)
- 1 carrot (thin strips)
- 2 spring onions (sliced into rings)
- 3 cm fresh ginger (thin slices)
- 1 tsp black pepper (freshly ground)
- 1.5 L water
- 1 tbsp sesame oil
- Optional: 1 tbsp rice vinegar
Bereiding
- Rinse mung beans and soak for 2 hours in cold water.
- Place soaked beans with 1.5 liters of water in a pot. Bring to a boil.
- Reduce heat and simmer for 30-40 minutes until beans are tender.
- Add ginger, carrot and seaweed. Cook for another 10 minutes.
- Add cucumber cubes and black pepper. Cook for 2 minutes (cucumber stays crunchy).
- Remove from heat. Stir in sesame oil and optional rice vinegar.
- Garnish with spring onions. Serve lukewarm.
Gebruiksadvies
Eat as a light meal or lunch, 2 times per week. Serve lukewarm. In warm weather or during acute symptoms. Not suitable for spleen-qi deficiency.
Contra-indicaties
Not for use with severe spleen-qi deficiency, chronic diarrhea, pregnancy, or underweight.