Vegan Monggo or Mung Bean Soup

Monggo or Mung Bean Soup is a filipino dish that is eaten with rice and sometimes paired with fried fish. Mung beans is primarily cultivated in some parts of southeast asia. It is small, has a greenish color and is dried up for longer shelf life. It is also made into a sweet or savory dish. In this video, I'm showing you my vegan version of this dish by substituting meat and with tofu for a healthier alternative to the traditional monggo.

Monggo (Mung) Soup - Vegan Style

Ingredients:
4 to 5 cups of water
1 cup of mung beans
1 to 2 pkgs of extra firm tofu
1 box of vegetable broth
6 cloves of garlic, minced
1/2 of a medium onion, chopped
1 stalk of celery, diced
1 carrots, diced
2 cups or 6 to 8 roma tomatoes, diced
3 to 6 bunches of bok choy

1. Boil 4 to 5 cups of water in a large cooking pot, cover it with a lid and turn the heat on high.
2. Add 1 cup of mung beans into the boilng water, cover with a lid and simmer it for about 25-30. *Make sure to rinse beans before cooking it.
3. After the beans had finished cooking, give it a good stir and set it aside. Check to make sure that the beans are soft enough to eat.
4. Next, cook, sear or fry the tofu on a fry pan and set it aside. (How to pan sear tofu without oil - http://youtu.be/u9n_30hpKEg)
5. Add 1/4 cup of vegetable broth on a pan and add the garlic, onion, celery, carrots and tomato, then give it a good stir. Cook it for about 15 minutes.
6. Add the tomato mixture to the cooked mung beans and pour the rest of the vegetable broth into the pot. Add salt and pepper to taste then give it a good stir.
7. Place the bok choy on top and cover with a lid without stirring then smimmer it for about 5 minute.
8. Finally add the cooked tofu, give it a good stir and turn off the heat.