Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the tomatoes, onion, ginger, garlic, and jalapeno. Season with 1 teaspoon of the salt and pepper, the msg, and the bouillon and sauté, stirring often, until the tomatoes are cooked down and fragrant, 8 to 10 minutes.

Step 2

Add the mung beans and 6 cups of water, stirring to combine. Increase the heat to high and once it reaches a light boil, reduce the heat to low, then cover and simmer until the mung beans are cooked through, about 1 hour.

Step 3

Next, add the coconut milk, soy sauce, vegan fish sauce, and another 1 to 2 cups of water (I like my ginisang munggo on the soupier side, so I always add an additional 2 cups). Stir until the coconut milk is thoroughly combined, then taste and adjust seasonings if necessary. Garnish with crispy tofu (optional), and serve immediately over rice, and enjoy!