Sweet mung bean soup (綠豆湯)

29 Apr

This is quite possibly the simplest soup you’ll ever make, short of heating up a can of Campbell’s or something. It’s perfect hot on a frigid winter morning or cold on a warm spring afternoon.

Sweet Mung Bean Soup (綠豆湯)
From my momma’s kitchen. No, really.

  • 1 small pack of mung beans (available at your local Asian supermarket)
  • sugar (preferably rock sugar, also available at your local Asian supermarket, but brown or white work as well)
  • a lot of water (roughly 1:4 ratio mung beans to water by volume)

Bring water to a boil. Add mung beans. Cover and cook until beans are soft, about 30 minutes. Add sugar to taste.

That’s all there is to it. Told you it was easy. Stick it in the refrigerator if you want to drink it cold.

Length of procrastination: 30 minutes

Ways to prolong procrastination: Pour leftover soup into an ice tray, cover with saran wrap, stick toothpicks in each compartment. Freeze, and you have yourself mung bean popsicles!

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3 Responses to “Sweet mung bean soup (綠豆湯)”

  1. Jenn April 29, 2009 at 1:22 pm #

    i think you mean 4:1 ratio water to mung beans :D

    a tip to the popsicles–if you add a little milk before you freeze them, they taste amazing!

    • Christine April 29, 2009 at 1:28 pm #

      good call. 3q3q! :)

  2. L April 11, 2010 at 10:25 am #

    I don’t know how my mom cooks mung bean soup but I think she add water and those brown rock sugar first then bring it to a boil, add mung beans and cook until the mung beans are soft.

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