Wash and soak monggo in salt water for 30 minutes. Rinse into running water and drain. In a pot, boil the monggo with water. Set the fire into low-medium heat and simmer for at least 45- to an hour until getting a soft kind texture. Keep stirring while it’s boiling to avoid burning and sticking on the bottom.
In a wok, heat oil and saute garlic, ginger, onion, and tomato until fragrance came out. Add shrimp, fish sauce, and Ginisa mix.
Pour cooked monggo soup, simmer for 3 minutes, add mushroom and ampalaya leaves simmer for another minute until vegetables are cooked. Taste and add salt if it is needed.
Best served with steamed rice while it is hot!