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Mung Bean Soup

September 28, 2009 by Jennifer Che 6 Comments

Mung Bean Soup

Mung bean soup consists of mung beans boiled in water and then sweetened with sugar. Mung beans are considered “cool” foods (in the yin and yang of Chinese foods) and, accordingly to Chinese medicine, restores balance if you are “hot” (e.g., canker sores, warm body temperature, ruddy complexion).

This soup can be enjoyed either hot or cold, and is refreshing and healthy.

Note: you can soak the beans in water overnight (or at least for 3 hours) in order to shorten the cooking time. However, even with dry beans, the soup can be make in about an hour to an hour and a half.

It’s hard to write an exact recipe for this dish, since so much of the ratios are personal taste. Please use this as a ROUGH guide, but feel free to adjust accordingly.

Recipe
1 bag of dried mung beans
water (about 3-4x the volume of the beans)
sugar to taste

Put 1 bag of mung beans and about 2 L of water in a large stock pot. Bring to a boil and then simmer for about 1 hour. Add sugar to taste.

TinyUrbanKitchen Tip:  When I was in college, I used to keep a rice cooker in my dorm room and I would sometimes make mung bean soup in the rice cooker!  Depending on the size of the rice cooker, you probably need to reduce the amount of beans (e.g., the whole bag might not fit inside!)  Remember, the beans expand!!

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Chinese, Chinese Recipes, Recipe, Soup, Taiwanese, Vegan, Vegetarian

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Comments

  1. Livia says

    September 28, 2009 at 2:39 pm

    I must say, Jen, your blog is getting really good. The quality of the posts and writing have really grown since the early days. At this point, it’s become the food blog that I most consistently find useful. Looking forward to more!

    Log in to Reply
  2. Jen says

    September 29, 2009 at 12:02 am

    Thanks Livia! You’re comment TOTALLY made my day. 🙂

    Log in to Reply
  3. gaga says

    October 11, 2009 at 9:01 pm

    I used to put theis soup into popscicle molds and eat them through the summer. Thanks for bringing back some fun memories!

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  4. Stock Pot says

    December 6, 2010 at 6:37 am

    This is cool! And so interested! Are u have more posts like this? Plese tell me, thanks

    Log in to Reply
  5. canker sores says

    May 19, 2011 at 8:46 am

    This is my favorite in vegetables  i am a big foodie guy it would be btter if i would have got some new recipes from this beans 

    Log in to Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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