What Is Mung Bean Soup
Mung bean soup（绿豆汤）, also known as mung bean porridge, is a traditional Chinese dish made with green mung beans. It is a popular breakfast food in Chinese cuisine.
I don’t know if you are familiar with the Chinese Yin（阴）and Yang（阳） element. Mung bean is Yin food. The benefits of this yin (cooling) food include detoxification, eliminating heat, and adding moisture to the body. It is my childhood memory that my grandma makes this for dinner plenty of times during the hot summer. The mung bean soup was so soothing to eat! I still remember we used the leftover to make popsiclesandice mung bean cubes, it was fun!
This soup can be made in many ways, but the most common is made from mung beans and water, with other ingredients such as dried lily bulbs, dried red lotus seeds, and dried red dates, which is totally optional. Mung beans are rich in nutrients, including protein, iron, and dietary fiber. It helps to control cholesterol as well. It is also low in fat and calories, making it a healthy meal.
Ingredients of Mung Bean Soup
Mung bean: Mung bean is an important source of protein for vegetarians and a good detox food. It is dark green in color and tastes nutty and a little bit sweet. You can get it in most Asian grocery stores or online.
Dried lily bulbs（百合）: They are dried yellowish flowers that belong to the family of Lilium and are a very common ingredient in Chinese cooking. These bulbs have a sweet taste and are often used to make tea or as a garnish to soup. Lily bulbs also have cooling properties like mung bean. Chinese dried lily bulbs are available in Asian grocery stores and online as well.
Dried red lotus seeds: These lotus seeds have red skin. There are several uses for the seeds, including their use in Asian cuisine and traditional medicine. Lotus seeds contain high levels of protein, B vitamins, and dietary minerals.
Dried red dates: Dried red dates are high in antioxidants, fiber, and nutrition, and are considered a superfood in Chinese cuisine. The sweet taste, chewy texture, and many health benefits make it a delicious snack.
Rock sugar: In general, rock sugar is milder than pure table sugar. Chinese kitchens use rock sugar as a sweetener or to add shine to braised dishes. If you do not have rock sugar, you can substitute brown sugar.
How To Make It
To make mung bean soup at home, you'll need to soak the beans for one hour at least first to soften them up. Once they have soaked, drain them, and rinse them under cold water. Then put them into a pot with enough water to cover all the beans. Bring this mixture to a boil over high heat, and then reduce heat to medium-low and continue simmering until beans are tender (about 40 minutes).
The mung bean should be split while cooking. Once they've been cooked down to your desired consistency, add any additional ingredients like dried lily bulbs, dried red dates, and dried red lotus seeds for extra flavor. Stir and simmer for another 10 minutes. Now, add your favorite sweeteners for a sweet taste. I use rock sugar in this recipe.
Pressure Cooker Alternative
Mung bean soup can be cooked in different ways depending on how much time you have available. You can make it quickly by adding the mung beans into a pressure cooker until they are soft, then add other dried ingredients to continually simmer them for 5 minutes to get more flavor out of them. Please check your pressure cooker manual for more detailed instructions.
Make sure the sweet mung bean soup has cooled completely. Then you can store it in the refrigerator for up to one week in a container with a lid. Simply reheat them in the microwave to warm up. As I mentioned earlier, you can use the leftovers to make popsicles.
If you cook in big batches, they can also be portioned out into a freezer-friendly container and kept frozen for up to one month. Refrigerate or thaw overnight, then microwave or cook on the stove.
Mung bean soup is an easy recipe for a soothing dish, that is nutritious and perfect for vegans. I hope you enjoy this mung bean soup as much as I do. I would love to hear from you, leave your comments below.
Mung Bean Soup
- Put the mung beans in a bowl, cover them with water, and let them soak for at least 1 hour.
- Drain and rinse the beans under cold water. Add the beans to a medium pot along with 10 cups of water. Bring to a boil over high heat then reduce heat to medium-low, cover and simmer until tender (about 40 minutes or longer depending on your desired consistency). Stir occasionally.
- Add dried lily bulbs, dried red dates, and dried red lotus seeds. Continue simmering for 10 more minutes.
- Add rock sugar or your favorite sweeteners.
- Serve and enjoy!