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Gundruk and Soybean Soup
Gundruk and soybean soup combines the sour, fermented flavour of dried greens with tender cooked soybeans. Tomato and ginger support the broth, while cumin gives the oil base its aroma. The result should be tangy and savoury, with distinct beans and softened greens.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Buy dried gundruk from a trusted food supplier and follow its preparation directions. Use fully cooked soybeans; dry soybeans cannot simply be added for the short soup simmer. Gundruk varies in acidity and saltiness between batches.
Rehydrate and rinse gundruk as directed, then cut long strands for easier eating. Cook the onion-tomato base before adding water and the prepared greens. Simmer until the greens are pleasant to chew and the cooked beans are heated through.
If the soup is excessively sour, increase the unsalted broth-and-bean portion. Tough greens may need more soaking or simmering. Avoid trying to cover an unpleasant or suspect ingredient smell with extra spice; use sound ingredients from the outset.
About This Recipe
Gundruk and soybean soup combines the sour, fermented flavour of dried greens with tender cooked soybeans. Tomato and ginger support the broth, while cumin gives the oil base its aroma. The result should be tangy and savoury, with distinct beans and softened greens.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup pot
- ✓ Heatproof soaking bowl
- ✓ Colander
- ✓ Ladle
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare greens: Rinse gundruk, soak in hot water for 10 minutes, drain and cut long strands into shorter lengths. Do not use visibly mouldy or otherwise spoiled fermented greens.
- Cook the base: Heat oil in a soup pot. Add cumin seeds for 20 seconds, then onion for 6–8 minutes.
- Add aromatics: Stir in ginger and garlic for 1 minute, then turmeric and chilli. Add tomatoes and cook for 6 minutes until soft.
- Simmer: Add gundruk, water and salt and simmer for 15 minutes.
- Add cooked beans: Stir in fully cooked soybeans and simmer for another 10 minutes until everything is hot and the greens have softened.
- Finish: Taste only after cooking; add a little water if the sourness is too concentrated. Garnish with coriander.
Chef Notes & Tips
Gundruk is naturally tangy, so additional acid is unnecessary in this version. Raw dried soybeans require separate proper soaking and cooking and are not a direct substitution.
Ingredient choices: Buy dried gundruk from a trusted food supplier and follow its preparation directions. Use fully cooked soybeans; dry soybeans cannot simply be added for the short soup simmer. Gundruk varies in acidity and saltiness between batches.
Cooking control: Rehydrate and rinse gundruk as directed, then cut long strands for easier eating. Cook the onion-tomato base before adding water and the prepared greens. Simmer until the greens are pleasant to chew and the cooked beans are heated through.
If something goes wrong: If the soup is excessively sour, increase the unsalted broth-and-bean portion. Tough greens may need more soaking or simmering. Avoid trying to cover an unpleasant or suspect ingredient smell with extra spice; use sound ingredients from the outset.
Ingredient Substitutions
- ↔ Cooked soybeans → cooked black-eyed peas
- ↔ Coriander garnish → omit
- ↔ Fresh tomato → canned chopped tomato
Food Safety & Doneness
This recipe uses fully cooked beans or pulses. Canned beans can be drained and rinsed; raw dried kidney beans must not be added directly or cooked only at slow-cooker temperatures. Keep cooked pulses refrigerated until needed.
Serving & Plating
Serve hot with rice as an optional accompaniment. Stir before ladling so beans do not remain at the bottom of the pot.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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