The vegetarian recipe for Kelp and Mung Bean Soup:
servings – 4
- 1/2 kelp (soak in water until soft and cut into strips)
- 1/2 cup mung beans
- 2 glace dates
- 5 cups water
- 1/2 tsp salt
- white pepper powder to taste
- Place kelp, mung beans, glace dates and water in a pot.
- Cook until the mung beans become mushy.
- Add salt and stir well.
- Ladle into soup bowls, sprinkle white pepper powder over and serve.