Sweet Mung Bean Soup
User Reviews
5
Sweet Mung Bean Soup
Description
Sweet Mung Bean Soup includes mung beans and dried seaweed simmered together in water until tender. The recipe offers two cooking methods: an Instant Pot pressure cooking method that shortens cooking time and a stovetop method that requires longer simmering. Soaking seaweed briefly before cooking helps soften it, and the mung beans are soaked optionally for stove cooking to reduce time.
Brown sugar is stirred in after cooking to sweeten the soup to taste, making the dish flexible for individual preference. The final texture is mildly thick, smooth, and slightly sweet with a hint of seaweed's earthy flavors.
This soup may be enjoyed warm, offering a soothing dessert or snack, or refrigerated for a chilled variation. It is a nutritious option for those seeking a gentle sweet treat with wholesome ingredients.
Adjusting the brown sugar amount allows control over sweetness, and cutting the seaweed into smaller pieces can affect texture. Using kombu-style seaweed cut into strips is an alternative for varied flavor and presentation.
Ingredients
- 1 cup mung beans 8oz
- ¼ cup dried seaweed (2 g)
- 5 cups water
- ¾ cup brown sugar (Add sugar to your taste)
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 dried seaweed briefly and cut into smaller pieces or strips if using kombu-style for easier cooking and texture.
- Brown sugar can be adjusted after cooking to suit your sweetness preference.
- Serve the soup warm for a comforting dessert or refrigerate to enjoy it cold as a refreshing treat.
- For stovetop cooking, soak mung beans for 2-4 hours to shorten cooking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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