¼cup sliced green onion(20g / 2 green onions / white and green parts, discard root)
1medium-sized tomato, chopped(about 1/2 cup / 100g)
2celery stalks, chopped (about 1 cup / 120g)
3small leeks or 1 large leek, sliced(about 1/2 cup / 60g)
1large carrot, chopped (about 1 cup / 150g)
2cupschopped red cabbage (200g)
½cupwhole, green dried mung beans, rinsed (125g)
1teaspoonturmeric powder
½teaspoonsalt
¼teaspoonblack pepper(about 10 turns)
3cupswater(710ml)
¼cupchopped fresh parsley(5g)
2teaspoonsume plum vinegar
Stove Top Ingredients
¼cupchopped red onion (40g)
2largelarge garlic cloves, minced
1tablespoonpeeled and finely chopped ginger
¼cupsliced green onion (20g / 2 green onions / white and green parts, discard root)
1medium-sized tomato, chopped (about 1/2 cup / 100g)
2celery stalks, chopped(about 1/2 cup / 75g)
3small leeks or 1 large leek, sliced(about 1/2 cup / 60g)
1large carrot, chopped (about 1 cup / 150g)
2cupschopped red cabbage (200g)
½cupwhole, green dried mung beans, rinsed (100g)
1teaspoonturmeric powder
½teaspoonsalt
¼teaspoonblack pepper(about 10 turns)
6cupswater (1.5 liter)
¼cupparsley, chopped(5g)
2teaspoonsume plum vinegar
Instructions
Instant Pot Instructions
Prep and measure out all of the ingredients.
When everything is measured out, press the saute button on your Instant Pot and let the inner pot heat up for 2 minutes. Add the onion, garlic, ginger, green onion, tomato, celery, leeks, carrot, red cabbage, mung beans, turmeric, salt, and pepper (feel free to add any random bits of veggies that you have in your fridge that need to be used up).
Saute for 5 minutes, stirring frequently. Add just a splash of water if things start to stick to the bottom of the pot. Turn off the pot and add the water. Stir one more time and lock the lid into place, making sure the nozzle is in the sealing position.
Set the timer for 15 minutes, using the manual setting. When the timer goes off use the natural release method. When all of the pressure is out of the pot, take off the lid and add the parsley and ume plum vinegar.
Stove Top Instructions
Prep and measure out all of the ingredients.
When everything is measured out, heat a large pot over medium heat for 2 minutes. Add the onion, garlic, ginger, green onion, tomato, celery, leeks, carrot, red cabbage, mung beans, turmeric, salt and pepper (feel free to add any random bits of veggies that you have in your fridge that need to be used).
Saute for 5 minutes, stirring frequently. Add just a splash of water if things start to stick to the bottom of the pot.
Add the water and stir again. Bring to a boil, turn down the heat and place a lid on the pot at an angle. Simmer for 25 - 30 minutes, until the veggies and mung beans are soft.
Take off the lid and add the parsley and ume plum vinegar.