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Climb stairs. Rather than riding an elevator, take the stairs to the floor you live or work on. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will decide to be idle and take an elevator instead of choosing exercise on the stairs. Even if you only have just one flight to climb, climbing along it during the day is a great way to get additional exercise.

There are plenty of things you can do to become healthy. Extensive gym visits and narrowly defined diets are not always the answer. It is the little things you choose each day that really help you with weight loss and getting healthy. Being smart about the decisions you make each day is a start. Looking to get in as much physical activity as possible is another. Remember: being healthful isn’t just about losing weight. It is more about making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to mung bean sprouts summer soup 豆芽汤 recipe. You can have mung bean sprouts summer soup 豆芽汤 using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mung bean sprouts summer soup 豆芽汤:

1. Take homemade organic mung bean sprouts
2. Take onion, sliced
3. You need organic sprouted firm tofu
4. Use summer squash, juliaaned
5. Get cooked beans, optional
6. Get green onions
7. Use homemade chicken or any stock
8. Take Salt, fish sauce, rice vinegar
9. Provide Korean hot pepper powder
10. Take drops of honey
11. Use Olive oil
12. You need garlic clove

Instructions to make Mung bean sprouts summer soup 豆芽汤:

1. Sauté onion and minced garlic in olive oil until aromatic for about 15 sec.
2. Pour in chicken stock and 32 oz of water. Add all veggies except summer squash.
3. Add hot pepper powder, a little bit salt. Bring it to a boil and reduce to simmer for about 15 minutes. Towards the end add summer squash and cook for just a minute. At this time adjust seasoning using fish sauce, vinegar and a few drops of honey.
4. Secret for seasoning: rice vinegar is to brighten up the soup, fish sauce is the key to lay foundation saltiness; honey is to round up the bitterness of mung bean sprouts. All flavors shall reach a balance that no sourness or sweet can be distinguished in a savory soup. Experiment it using your palate.

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