Mung Bean Soup
User Reviews
5
Mung Bean Soup
Description
The Mung Bean Soup recipe presents two approaches tailored for summer and winter consumption. The summer cold version cooks mung beans with rock sugar and a small pinch of salt in water, resulting in a light sweetened bean soup served chilled. The winter version incorporates peeled pumpkin to add a natural sweetness and body to the soup and uses less sugar, making it more warming.
The cooking method involves soaking mung beans before simmering to reduce cooking time and improve bean softness. A half-cooking half resting technique is recommended to gradually cook the beans until fully tender. An Instant Pot method allows pressure cooking the mung beans with sugar, pumpkin, and water, streamlining preparation and shortening active cooking time. Adding a pinch of salt at the end balances the sweetness and rounds out the flavor.
Additional ingredients like coconut milk and sago pearls can be added to enrich the soup. Coconut milk provides creaminess and mild sweetness, while sago pearls add chewy texture contrast, turning the soup towards a dessert-like consistency if desired. These variations adapt the soup to different preferences or occasions.
Ingredients
Pure summer cold version
- 1 cup mung beans
- 1/4 cup rock sugar
- salt a small pinch
- 3 L water
Hot winter version
- 1 cup mung beans aka Chinese green beans
- 2 tbsp. rock sugar
- a small pinch salt
- 2.5 L water
- 200 g pumpkin peeled
Others
- 500 ml coconut milk
- 1 cup sago pearls or to taste, cooked
Instructions
On-stove method
- If you plan to cook the mung bean soup in a regular pot, then the first step is to soak it in clean water for around 1 to 2 hours. Drain and set aside. Soaking will save you lots of time on a regular pot.
- Then add mung bean with sugar, water, or other ingredients like pumpkin in a pot. I will recommend using a half-cooking half resting method just like cooking other beans and boba pearls. This can save lots of energy. To do this, so start the fire first and then bring the content to boiling, and heat for 10 minutes. Turn off the fire, cover it, and rest for 20 minutes, and then restart the fire to cook until the beans are completely soft. You do need to simmer it for 1 hour or even longer.
Instant pot method
- The instant pot method is much easier, simply add sugar, mung beans, and pumpkin if using, and water and cook with bean or soup pressure. Let the pot stay in the cooker for 20 minutes and transfer out. Add a pinch of salt to balance the taste and wait for the soup to cool down naturally.
How to serve
- You can serve directly or fridge for 4 hours for a cold summer version.
- Mung bean soup can be served directly or you can choose to add coconut milk and sago.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Sodium | 32mg | 1% |
| Potassium | 644mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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