This mung bean soup is nutritious and flavorful. It combines the earthy taste of mung beans with vegetables, aromatics, and leafy greens to create a satisfying and comforting dish. This is perfect to eat on its own or with a cup of rice.
For the exact measurement with a printable version, check the recipe box below.
- Mung beans - Soak the mung beans in water for a few hours up to overnight to remove lectins and cook them faster.
- Garlic and Onion
- Pork and shrimp - Skip this if you are vegan or vegetarian. Use mushrooms or tofu as a protein substitute.
- Beef Broth - You can try my homemade beef broth or store broth.
- Vegetables - For this soup, you can use your favorite chopped vegetables of your choice.
- Spinach - Or any leafy greens such as bok choy or kale.
- Serrano pepper - to add flavor.
- Fish sauce - to enhance the flavor.
- Salt and pepper - to taste
Gather all the ingredients on hand for a smooth and easy cooking process.
Step 1. In a Dutch oven over medium heat, cook chopped onion and minced garlic with cooking oil. Then add the sliced pork, a pinch of salt and pepper, and cook until it turns light brown.
Step 2. Add the mung beans and beef broth. Bring it to a boil over medium heat and let it simmer in low heat until the mung beans are soft.
Step 3. Adding shrimp, fish sauce, and serrano pepper. Cook for 3 minutes or until the shrimp turn opaque in color.
Step 4. Add spinach and cover the pot. Turn off the heat. The spinach will cook from hot soup. Taste and adjust the seasoning with salt and pepper.
- Vegan and Vegetarians - Make this mung bean soup meatless by removing fish sauce, shrimp, and pork. You can use mushrooms or tofu instead.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers.
Allow it to cool completely and transfer the soup to a glass container. Store the dish in the fridge. Good for 3-5 days. To store it longer, you can freeze it in a glass container, making sure to leave about one inch empty from the top. Thaw in the fridge overnight.
Reheat in a saucepan over medium heat. Add a few tablespoons of water if there's not enough liquid. Stir and reheat until warm through. Serve!
If you want to cook the beans faster without using a pressure cooker, soak them in water up to overnight.
Why you will love this
- Nutritional Benefits: This soup is a powerhouse of nutrition. They are excellent sources of protein, fibers, vitamins (such as folate, vitamin C, and vitamin K), and minerals such as potassium, magnesium, and iron. Mung beans can support your digestion, and provide essential nutrients for overall health.
- Affordable: Mung beans are inexpensive and very easy to find in most Asian Stores nationwide.
- Easy to cook: This mung bean soup recipe is so easy and simple to make.
- Versatile: You can customize this dish according to your preference and dietary needs. You can add your favorite vegetables, spices, and seasonings to boost the flavor and create a unique combination of ingredients that you enjoy. It's a versatile dish that can be adapted to different cuisines and culinary styles.
Looking for other recipes like this? Try these:
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Mung Bean Soup
- 2 tablespoons cooking oil
- 1 small onion chopped
- 4 cloves garlic minced
- ½ pound pork shoulder sliced in bite-size
- 1 cup mung beans
- 4 cups bone broth or vegetable stocks
- 3 tablespoons fish sauce
- 8 large shrimp
- 2 large serrano pepper
- 1 pound spinach
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Optional: Soak the mung beans in cold water for a few hours. The ratio is 1:2, 1 cup mung beans with 2 cups water.
- In a Dutch oven over medium heat, cook chopped onion and minced garlic with cooking oil. Then add the sliced pork, a pinch of salt and pepper, and cook until it turns light brown. Stir, occasionally.
- Add the mung beans and beef broth. Bring it to a boil over medium heat and let it simmer in low heat until the mung beans are soft.
- Add the shrimp and serrano pepper and cook until the shrimp are opaque.
- Put the spinach and submerge it into the soup. Turn off the heat. The soup is ready to serve.
- If you want to cook the beans faster without using a pressure cooker, soak them in water up to overnight.
- Allow it to cool completely and transfer the soup to a glass container. Store the dish in the fridge. Good for 3-5 days. To store it longer, you can freeze it in a glass container, making sure to leave about one inch empty from the top. Thaw in the fridge overnight.