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Mung Bean Soup

Name: Mung Bean Soup
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: chinese
Ingredients: mung beans; water; lemon juice; rock sugar

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 need to be soaked in water for 2 hours in advance2h
circleSoaked mung beans need to be frozen into ice for over 2 hours in advance2h

Preparation

00:00:30

Pour 300g of mung beans into a large bowl
Carefully sort out bad or insect-damaged beans

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Watch out

Damaged or insect-eaten beans must be discarded, otherwise they will ruin the flavor of the soup

Ingredients:mung beans

Tools:glass bowl

Preparation

00:01:00

Add an appropriate amount of water
Rub and wash the mung beans with hands to remove dust and impurities
Rinse twice with fresh water and drain off the dirty water

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Watch out

Wash thoroughly as leftover dust will cloud the soup broth

Ingredients:mung beanswater

Tools:strainer

Preparation

00:01:30

Add water to cover the mung beans in the bowl
Let soak for at least 2 hours
Soak until the beans absorb water, swell, and can be easily pinched soft

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Watch out

Beans will remain hard and fail to split open if not sufficiently soaked

Ingredients:mung beanswater

Tools:glass bowl

Waiting Time

00:01:57

Place the bowl containing mung beans and water into the freezer compartment
Freeze for at least 2 hours (or overnight)
Freeze until it completely forms a solid ice block

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Watch out

Freezing cracks the bean skin structure, allowing it to turn soft faster when cooked

Ingredients:mung beans

Tools:freezer compartment

Active Cooking

00:02:30

warningStay safe

Beware of hot steam when opening the lid or moving the hot pot to avoid scalding burns

Place the frozen mung bean ice block directly into the pot without thawing
Pour in 1500ml of cold water
Cover with lid, bring to boil over high heat, then turn to medium-low heat and cook for 10 minutes
Cook until the temperature difference forces the mung beans to split open

local_fire_departmentHigh heat to boil, then medium-low heat for about 10 minutes

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Watch out

Do not use an iron pot to cook mung bean soup, as iron reacts with polyphenols causing the soup to turn reddish and taste metallic

Ingredients:mung beans (300 g)water (1500 ml)

Tools:cooking pot

Active Cooking

00:03:09

Open the lid and squeeze 10ml of fresh lemon juice into the soup
Add 30g of rock sugar and stir well
Cover with lid again and continue simmering over medium-low heat for 10 minutes
Simmer until the mung beans become completely soft, rich, creamy, and sandy in texture

local_fire_departmentMedium-low heat for about 10 minutes

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Watch out

Adding a bit of lemon juice neutralizes water alkalinity and stops oxidation to prevent red soup color

rock sugar is preferred over white sugar

Ingredients:lemon juice (10 ml)rock sugar (30 g)

Tools:ladle

Active Cooking

00:04:27