I had a bag of green mung beans, and I knew exactly what I wanted to make - 綠豆湯, or Green Mung Bean Soup. This soup is one I'd had many times, especially during childhood. A sweet and refreshing soup - perfect for warm weather. I opted to go simple and just make the basic green bean soup, but you could certainly add in other tasty morsels like tapoica pearls, coconut milk, or black sticky rice. Another benefit to this refreshing soup is that it's easily digestible and nutritious. It can be enjoyed by most people with no issues.
|Here's some green mung beans!|
For those of you not familiar with mung beans, they're a small ovoid, green bean, more common in Asian cuisine. They are sometimes sold sprouted, and they're certainly nutritious that way too! The starch of mung beans is also used to make various jellies and cellophane noodles. More surprising (at least to me), was the high nutritional content of these beans. They've got magnesium, phosphorus, potassium, thiamin, iron, folate, riboflavin, copper, manganese, and various vitamins, not to mention protein and fiber. And I always thought of it as just a tasty, refreshing treat! According to the Chinese, mung beans are "cooling" and useful for detoxing. Maybe mom had a few tricks up her sleeve she she served this soup, but we didn't mind since it's delicious!
This soup can be served chilled or warm, but I prefer chilled. You can also make popsicles with this soup!
Green Mung Bean Soup by
An easy and refreshing dessert or snack soup made with green mung beans.
Prep time: 1 minute
Cook time: 30 minutes
Total time: 31 minutes + cooling time (optional)
Yield: 4 servings
- 1 cup mung beans
- 4 cups water
- 1/4 cup sugar
- Combine all materials.
- Bring to a boil with the lid on, and simmer until beans reach desired level of softness.
- Refrigerate if eating chilled.
What's your favorite summertime soup?
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