Soup Name: Vegetables and Dried Octopus with Mung Beans Soup
Traditional Chinese Name: 雜菜綠豆章魚湯 (Zá cài lǜ dòu zhāng yú tāng)
When it rains, the Chinese like using beans to absorb moisture from the body. Mung beans, dried beans, red beans, green beans, yellow beans, big beans and little beans – any type of beans will do really! The octopus is known to be a heaty ingredient and therefore is balanced with the cooler mung beans. This combination with lotus root is a delicious Spring Chinese soup ideal for the whole family. I’ve also added a variety of vegetables to sweeten it and dilute the unique taste of the octopus that my children pick up on. On top of this, it gives you a hearty soup that you can eat as a meal or additional dishes to your meal – like the corn.
What ingredients are required?
How do I prepare it?
- Soak dried octopus in cold water for about 30 minutes
- Boil your soup water
- Slice octopus in slices or quartered
- Wash and cut lotus root, carrots and corn
- Add all the ingredients into your boiling soup water
- Boil on high for thirty minutes and reduce to medium boil for another hour
- Serve and enjoy!
- Excellent Chinese soup for Spring in absorbing wetness from the body
- This soup is an excellent source of protein and low in fat
- No salt required as the octopus already provides enough sodium
- Octopus is rich in calcium, phosphorous, and iron
- Dried Octopus aids in the prevention of anemia, relieves fatigue and restores eyesight and improves liver functions
- Be sure to purchase dried Chinese products from a reputable source
- Sometimes the octopus is really salty, so if you want to reduce the saltiness, soak in warm water for a few hours
- Dried octopus is high in cholesterol
- People who are allergic to shellfish may be allergic to octopus