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Cafe-Style Ginger and Chili Soy Bean Soup

By: Nikki Brown from
Cafe-Style Ginger and Chili Soy Bean Soup
Cafe-Style Ginger and Chili Soy Bean Soup

From the blogger: "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 until 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 until 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?

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



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