Bean Soup Recipe by MyNutriCounter

Ginger and Chilli Soy Bean Soup

Ginger and Chilli Soy Bean Soup

March 1, 1894 G. McCarthy and F. Emery wrote in their article “Some Leguminous Crops and Their Economic Value” about some early directions (a recipe) for cooking and serving whole soybeans. According to the article, soybeans should be soaked till the skins come off, followed by stirring in the water until the skins rise up to the surface to skim them off. Then boil the beans with bacon till softened. After adding the pepper and butter to the dish it’s served hot. Authors also noted this palatable dish is well liked by children. No wonder, soybean protein is well known for its resemblance to animal protein. It contains a lot of lysine which is the first essential amino acid our body needs for growth and muscle development.

Additional to this, our recipe contains ginger has been used in Asian medicine for thousands of years to treat stomach ache, diarrhea, and nausea. Ginger has been studied as a medication for alleviating different types of nausea and vomiting. It also well known as a remedy for morning sickness and is able to eliminate excessive gas from the digestive system. Due to its very potent anti-inflammatory compounds called gingerols, gingerroot helps to tame rheumatoid pains.

Whether you have ‘bean’ thinking or not about these benefits, you should cook it anyway and taste our delicious seasonally satisfying soybean soup! A side of alliteration anyone?

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Summary
recipe image
Recipe Name
Ginger and Chilli Soya Bean Soup
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    4

  • Prep

    8 hrs

  • Cook

    12 hrs

  • Total Time

    20 hrs

  • Dietary

    GF, DF

Ingredients:

  • 150g/5.25oz dried soy beans
  • 30ml/1fl oz peanut oil
  • 50g/1.66oz shallots, thinly sliced
  • 30g/1oz ginger, minced
  • 7g/0.25oz chilli, chopped
  • 1.5L/1.5quarts chicken stock
  • Salt to taste
  • 15ml/0.5fl oz sesame oil, for garnish
  • 10g/0.33oz chopped spring onions, for garnish

Method:

  1. Rinse soy beans and soak in a bowl of cold water overnight.
  2. Gently rub beans in between the palm of your hands to loosen the skins. Discard.
  3. Rinse and transfer to the slow cooker.
  4. Cover with water and cook on high for 12 hours.
  5. Heat peanut oil in a pot.
  6. Saute ginger, chilli, and shallots until fragrant.
  7. Add soy beans and stir briefly.
  8. Add chicken stock and simmer for 7-10 minutes.
  9. Season with salt if needed.
  10. Ladle into serving bowls and top with chopped spring onions and sesame oil.

Tip: Chicken stock may be replaced with kombu or mushroom stock.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Recipes, Starters

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