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Mung Bean Sweet Soup with Seaweed

groups4 servingsspeedEasycountertopsPrep: 240 minsskilletCook: 20 minsscheduleTotal: 260 minsoutdoor_grillBoiled

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

  • circleMung beans, seaweed, tapioca shreds, and tapioca pearls need to be soaked in advance for at least 4 hours.4h
01
Preparation
00:00:13
  • Place 1 cup mung beans, 1 handful dried seaweed, 3/4 cup dried tapioca shreds, and 1/2 cup tapioca pearls into separate bowls
  • Fill each bowl with cold water to submerge the ingredients
  • Soak for at least 4 hours until softened
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Watch out

Make sure all dry ingredients are fully covered with water, otherwise they will remain hard and cook unevenly.

Ingredients:mung beansdried seaweed sheetDried Tapioca ShredsTapioca pearls
Tools:mixing bowl
02
Active Cooking
00:00:23
  • Rinse soaked mung beans under cold water and drain well
  • Transfer mung beans into a medium pot and add 4.5 cups water
  • Place pot over medium heat, bring to a boil, then lower heat and simmer for 10 minutes
local_fire_departmentMedium to medium-low heat, about 10 minutes
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Watch out

Keep an eye on the boiling liquid as mung beans foam easily and may boil over.

Ingredients:mung beans (1 cup)water (4.5 cup)
Tools:saucepan
03
Preparation
00:01:00
  • Rinse soaked tapioca shreds and soaked seaweed thoroughly under running water
  • Drain seaweed in a strainer and use kitchen scissors to cut long strands into shorter 2-inch pieces
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Watch out

Do not skip cutting long seaweed strips, otherwise they will be awkward to eat in soup.

Ingredients:Dried Tapioca Shredsdried seaweed sheet
Tools:kitchen scissorscolander
04
Active Cooking
00:02:22
  • Skim any white foam from the surface of the boiling mung bean soup
  • Add 3/4 cup rinsed tapioca shreds into the pot
  • Stir gently and continue simmering for 5 minutes until tapioca shreds soften
local_fire_departmentMedium-low heat, about 5 minutes
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Watch out

Stir from the bottom of the pot frequently, as tapioca shreds sink quickly and stick to the base.

Ingredients:Dried Tapioca Shreds (0.75 cup)
Tools:ladle
05
Active Cooking
00:02:48
  • Add 1/2 cup soaked tapioca pearls into the pot
  • Pour in 1.5 cups sugar and add 1 pinch salt
  • Stir constantly and simmer until sugar dissolves and tapioca pearls turn translucent
local_fire_departmentMedium-low heat, about 5 minutes
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Watch out

Do not stop stirring after adding sugar, otherwise the thick soup will scorching easily at the bottom.

Ingredients:Tapioca pearls (0.5 cup)sugar (1.5 cup)Salt (0.125 tsp)
Tools:ladle
06
Active Cooking
00:04:01
  • Add cut seaweed into the pot
  • Pour in 1 cup coconut milk
  • Stir evenly and simmer gently for 3 minutes
local_fire_departmentLow heat, about 3 minutes
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Watch out

Do not boil coconut milk over high heat, otherwise it will separate and oil will split.

Ingredients:dried seaweed sheet (1 piece)Coconut milk (1 cup)
Tools:ladle
07
Active Cooking
00:05:08
  • Add 1 tsp vanilla extract into the sweet soup
  • Stir well and simmer for 1 final minute
  • Turn off heat and ladle into bowls or cups to serve hot or chilled
local_fire_departmentLow heat, 1 minute
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Watch out

Add vanilla extract right at the end, as boiling vanilla too long dulls its delicate aroma.

Ingredients:vanilla extract (1 tsp)
Tools:ladle

groceryAll Ingredients

mung beans1 cup
dried seaweed sheet1 piece
Dried Tapioca Shreds0.75 cup
Tapioca pearls0.5 cup
Coconut milk1 cup
sugar1.5 cup
Salt0.125 tsp
water4.5 cup
vanilla extract1 tsp

blenderAll Tools Needed

mixing bowlsaucepankitchen scissorscolanderladle