Soia verde: proprietà e ricette

Chi è vegetariano o vegano, o chi ama la cucina asiatica, non può non conoscere i fagioli mung, noti anche come soia verde; i fagioli mung, detti anche come fagioli azuki verdi o come green gram, si caratterizzano per essere particolarmente ricchi di sostanze nutritive e poveri di grassi. I fagioli mung si presentano come piccoli semi verdi che, per il consumo, vengono decorticati e spezzettati; si cuociono velocemente e possiedono un sapore dolciastro e delicato.

I fagioli mung sono facilmente digeribili e leggeri, i loro germogli contengono molte vitamine, sali minerali, proteine, aminoacidi essenziali ed enzimi importanti per la digestione. Le sostanze nutritive contenute nei semi della soia verde aumentano molto quando germogliano perché producono enzimi fondamentali per il metabolismo; il processo di germogliazione avviene naturalmente, quando i semi si trovano a contatto con l’acqua o in un ambiente umido.

La soia verde è facilmente reperibile nei negozi di cibo asiatico oppure nei negozi vegan, e con essa si ottengono buonissime e nutrienti zuppe, ecco la ricetta per preparare una squisita e salutare zuppa di soia verde.

Zuppa di soia verde

Ingredienti

150 g di fagioli mung, 100 g di riso integrale, un cucchiaio di miso, due spicchi d’aglio, un cucchiaio di santoreggia e semi di cumino, olio e sale.

Preparazione

Lavate i fagioli mung e lasciateli in ammollo per almeno otto ore, dopodiché cuoceteli con nuova acqua a fuoco moderato per circa 50 minuti, comprendo la pentola con il coperchio. Lavate il riso e cuocetelo a parte per 45 minuti.

Ancora a parte riscaldate leggermente l’olio insieme alla santoreggia e al cumino; quando sia i fagioli che il riso saranno cotti, trasferite il riso nella pentola dei mung, aggiungete l’olio insaporito con cumino e santoreggia, il miso stemperato con un po’ di brodo e fate riscaldare insieme il tutto; aggiungete dell’aglio tritato e servite in tavola la zuppa ben calda.

 

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