My Souperman Soups

Mung Beans Soup, with Kale

1.5 cups dried mung beans (rinsed)
3-4 cloves garlic (minced)
1 onion (sliced)
2-3 tomatoes (sliced)
1/2 cup pork belly (sliced into 1/2" x 1/2" x 1" pieces)
2-3 tbsp. dried shrimp
1-2 tbsp. fish sauce (or soy sauce)
1 cup greens (chili leaves or kale/bokchoy)
salt and pepper

[1] Place beans in a saucepan, cover with water, and boil until soft.
[2] Remove from heat and leave for about 1-1.5 hours until beans have taken the water in and expanded
[3] In a separate pan, fry the pork until browned and a bit crisp. Set aside and keep any oil that remains in the pan.
[4] Add garlic -- when light brown, add onions until transparent, and then tomatoes and when wilted.
[5] Add boiled mung beans (including water).
[6] Bring to boil and keep at boil for 15-20min.
[7] Season with salt or soy sauce.
[8] Add leaves and fried pork, simmer for 5min. Serve hot.