Mung Bean Moringa Soup
Featured in the Honolulu Star-Advertiser on July 30, 2014.
1/2 pound uncooked mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves minced garlic
1/4 pound boneless pork loin, cut into 1-inch pieces (may substitute with fish)
Salt and pepper to taste
1/2 pound peeled and deveined prawns
1 small tomato, diced
3 or more cups of chicken broth (to taste)
1/2 pound fresh Moringa (mulunggay) leaves (available at farmer's market, Chinatown)
In a medium pot, boil mung beans in water until soft, about 35-40 minutes. When done, mash beans; set aside. In a large pot on medium heat, heat olive oil; add onion and garlic; cook until softened, stirring often, for about 5 minutes. Add pork, season with salt and pepper. Cook for another 3 minutes. Gently stir in prawns, cook another 2 minutes. Add tomatoes, cook another 3 minutes. Reduce heat to low, pour chicken broth over mixture and allow to simmer in broth for another 5 minutes.
Add beans to the soup; mix well. Stirring frequently, cook for another five minutes. Add water or chicken broth for desired consistency. Stir Moringa leaves into soup and cook 2 minutes more before serving hot. Serves 8.
Approximate Nutrient Analysis per serving (not including salt to taste):
210 calories, 5 g fat, 1 g saturated fat, 70 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 6 g fiber, 3 g sugar, 20 g protein