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Before you jump to Mung bean soup with tapioca cubes recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

You already realize that the body requires a healthy heart. Here’s a thought: How can the rest of your body remain healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and exercise regularly. However, are you aware that there are some foods that have been discovered to help you improve the health of your heart? In the following paragraphs, you will find out which foods are good for your heart.

Fish is probably the heartiest food you can eat. You’re probably already aware of this because your physician has advised you to eat some fish twice or thrice each week. This is particularly true for those whose hearts are unhealthy. Fish is loaded with Omega 3’s which work to process cholesterol and transform it into healthy energy. Try consuming fish in two meals every week.

There are dozens (if not more) of foods that are terrific for your body. Without a doubt, the foods listed in this article can help your body in all sorts of ways. They are particularly great for the heart, though. Begin eating these foods every day. Your heart will benefit greatly!

We hope you got insight from reading it, now let’s go back to mung bean soup with tapioca cubes recipe. To make mung bean soup with tapioca cubes you only need 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Mung bean soup with tapioca cubes:

1. Prepare Ming bean soup
2. Get 300 g Ming bean
3. Take 1000 ml Cold water
4. Provide 2-3 Tablespoons Brown sugar
5. Provide Salt tiny
6. Provide cubes Tapioca
7. You need 100 g Tapioca starch
8. Use 75-80 ml Boiled water
9. Prepare Cornflour or potato starch 1 Tablspoon

Steps to make Mung bean soup with tapioca cubes:

1. Place already washed mung beans into a bag. Also add in some water and then freeze it.
2. Put the frozen mung beans into a milk pan and pour in some cold water. Boil the mung bean and then simmer it for 30 minutes until beans turn soft.
3. Add in the brown sugar and tiny bit of salt. Mix them well.
4. Pour the boiled water into the tapioca starch to make a dough. Keep kneading the dough until it becomes smooth.
5. Divide the dough into small cubes and coat them with cornflour or potato starch. Store them in the freezer.
6. Add the tapioca cubes into a boiled water. When they are all floating, cook them for further 10 minutes and then soak them in an iced water bowl. Add the tapioca cubes into the mung bean soup and enjoy.

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