Ginisang Munggo (Filipino Mung Bean and Spinach Soup)

Optional crisp tofu topping:

• 2 tablespoons canola oil
• 7 oz. extra firm tofu diced
• 1 clove garlic minced
• 2 teaspoons tamari
• 1 teaspoon white vinegar

Soup:

• 4 teaspoons olive oil or canola oil
• 1 cup diced onion
• 1 ½ teaspoons grated ginger
• 4 teaspoons garlic minced
• 2 Thinly sliced bird’s eye chilies
• 1 ½ cups tomato diced
• 1 ¼ teaspoons salt
• ½ teaspoon ground black pepper
• 3 cups green split mung beans
• 8 cups unsalted vegetable stock or water
• 2 tablespoons tamari or a soy sauce of your choosing
• 2 tablespoons vegan fish sauce
• 1 lb. mature spinach leaves washed and roughly chopped
• 13.5 ounces coconut milk full fat

To Garnish:

• 1 tablespoon fresh chives minced
• 2 teaspoons fried shallots optional
• 1 bird’s eye chili thinly sliced
• 1 teaspoon red onion finely minced