Mung bean soup is one of the most common local desserts in Southeast Asia. The green beans soften easily when boiled hence requiring minimal time to prepare while discarding the need for overnight soaking. The hearty soup is usually sweetened using crystallized refined sugar (rock sugar) and some recipes call for the addition of pandan leaves - which is completely optional.

Recipe: Mung Bean Soup & Health Benefits

Recipe: Mung Bean Soup & Health Benefits

Health Benefits of Mung Beans

Mung beans are claimed to have cooling properties to soothe a heaty body, reduces acnes, detoxifies the body and aids in weight loss. According to research, they are necessary in maintaining intestinal health and are capable of reducing the likelihood of cardiovascular disease. Green beans are also loaded with fiber, approximately 5g more than red beans. In China, they are used for medicinal rather than culinary purposes as they are low in calories, rich in fiber, and contain vitamins A, Bs, C, D, E, K, iron, folic acid, magnesium, potassium, and zinc.

The easiest way to include these nutritional beans into your diet is by making a simple traditional stew-like soup that only requires 3 simple ingredients.

Mung Bean Soup Recipe

Preparation time: 1 minute
Cooking time: 25 minutes
Difficulty: Easy

Ingredients
1 cup mung beans, rinsed
1 pandan leaf, knotted (optional)
3/4 cup rock sugar
2 cups water (I like my soup thicker, but you can adjust the amount to suit the consistency you prefer)

Cooking Methods

1. In a pot, bring mung beans, pandan leaf and water to a boil. Let it cook further for 25 minutes or until beans are soft and broken.
2. Add sugar and stir well.
3. Soup can be served hot, or refrigerated for a lusciously rich after-meal dessert.

Bon appétit!