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!
Cooking to Procrastinate 