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    Home » Cuisine » Asian » Chinese

    Mung Bean Soup

    Published: Sep 28, 2009 · Modified: Oct 27, 2014 by Jennifer Che

    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!!

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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