Sweet Mung Bean Soup
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5.0
24 reviews
Excellent
Sweet Mung Bean Soup
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A classic Cantonese green mung bean soup is a sweet dessert that can serve as warm or chill. This instant pot sweet mung bean soup recipe is easy and delicious! No need to presoak beans to make this authentic Chinese mung bean soup.
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Ingredients
- 1 cup Geen mung beans ( 8oz)
- ¼ cup dried seaweed (2 g)
- 5 cups water
- ¾ cup brown sugar (Add sugar to your taste)
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Instructions
Instant pot method:
- First, wash and soak ¼ cup of dried seaweed (2 g) for a couple minutes.
- Then, wash 1 cup of green mung beans (8 oz) and put them into an instant pot.
- After that, add 5 cups of water into the pressure cooker.
- Add the soaked seaweeds into the instant pot. Close the lid and vent. Push the manual button and adjust time to 45 minutes at high pressure. Then, quick release pressure. (Be careful when you do the quick release pressure.)
- Put ¾ cups of brown sugar. (You can add more sugar to your taste.) Mix it well. It's ready to serve as warm or refrigerated to serve as cold.
Stove top method:
- First, wash and soak ¼ cup of dried seaweed (2 g) for a couple minutes.
- Then, wash and soak 1 cup of green mung beans (8 oz) for 2-4 hours before cooking.
- After that, put the soaked mung beans into a big pot and add 7 cups of water. Turn on medium fire. Let it cook until it’s boiling. Then, turn the fire to small.
- Next, add the soaked seaweed from step 1 into the pot. Close the lid and simmer it for 1.5-2 hours.
- Lastly, add ¾ cups of brown sugar. (You can add more sugar to your taste.) Mix it well. It's ready to serve as warm or refrigerated to serve as cold.
Notes
- Soak and wash dried seaweed for a couple minutes. You can cut them a little bit. Also, if you want to use kombu style seaweed, cut them into strips.
- Wash green mung beans, no need to soak them before.
- Put beans, water and seaweed into an instant pot pressure cooker. Close lid and vent manual and adjust time for 45 minutes at high pressure and quick release.
- Then, add sugar and stir well. You can add more sugar to your taste. I did ¾ cups of brown sugar.
- Soak and wash dried seaweed for a couple minutes. You can cut them a little bit. Also, if you want to use kombu style seaweed, cut them into strips.
- Wash green mung beans, no need to soak them before.
- Put beans, water and seaweed into an instant pot pressure cooker. Close lid and vent manual and adjust time for 45 minutes at high pressure and quick release.
- Then, add sugar and stir well. You can add more sugar to your taste. I did ¾ cups of brown sugar.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.04g
Sodium
17mg
(1%)
Potassium
350mg
(10%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 17mg | 1% |
| Potassium | 350mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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