Mung Bean Soup (Ginisang Munggo)
User Reviews
5
Mung Bean Soup (Ginisang Munggo)
Description
This recipe begins by boiling mung beans in water until very tender, then puréeing them to create a creamy soup base. Pork belly is browned separately to render fat and add savory notes, then garlic, onion, and tomatoes are sautéed in the same pot to build flavor. Fish sauce or salt seasons the dish.
The pureed mung beans are returned to the pot and thinned as needed with water. Additional ingredients like bitter gourd and chopped celery are simmered briefly, followed by shredded smoked fish and pieces of pork rind (chicharon), which contribute a smoky and crunchy element. Fresh spinach or bitter gourd leaves are stirred in at the end and cooked just until wilted.
Served hot, this soup combines creamy texture with savory, smoky, and slightly bitter flavors for a satisfying meal often accompanied by rice. It reflects traditional Filipino home cooking that balances nutrition and comfort.
Ingredients
- 2 cups mung bean (Monggo Beans) - washed and drained
- 5-7 cups water
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ cup pork belly - sliced thinly
- 3 tablespoons fish sauce or 1 tablespoon salt
- 2 cloves garlic - minced
- 1 medium onion -chopped
- 2 pieces tomato - sliced
- 2 cups bitter gourd (ampalaya) - optional
- 1 talked celery -chopped
- ½ cup smoked fish tinapa) - shredded, meat
- 1 cup pork rind (chicharon) chopped in smaller pieces
- 2 cups spinach - or bitter gourd leaves
Instructions
- In a pot, boil the monggo beans in 5 cups of water over medium heat. Once it boils, cover the pot and reduce heat to low and let simmer until tender about 30 minutes.
- Transfer the content of the pot in a deep bowl if using a stab mixer or in a blender, pulse to make a puree.
- On the same pot, heat oil and cook the pork belly until browned and fat is rendered.
- Add garlic, onion, and tomatoes and saute until tender. Add fish sauce and cook for another minute. If using salt, it may be added on the last step instead.
- Add the pureed Monggo beans to the pot. Add 1-2 cups of water if it is too thick. When it starts to simmer, add the bitter gourd, celery and smoked fish. Let it simmer for another 2-3 minutes.
- Lastly, add the pork rind (chicharon) and spinach. Season with salt if needed. Turn off heat.
- Transfer to your soup bowl and serve while hot with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 931 kcal
% Daily Value*
| Calories | 931kcal | 47% |
| Carbohydrates | 47g | 16% |
| Protein | 35g | 70% |
| Fat | 67g | 103% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 95mg | 32% |
| Sodium | 870mg | 36% |
| Potassium | 1329mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 34.2mg | 38% |
| Calcium | 131mg | 13% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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