Mung Bean Soup

a traditional Chinese summer dessert soup--mung bean soup

Course Breakfast, Soup

Cuisine Chinese

Keyword Mung Bean, soup

Prep Time 1

Cook Time 40

Total Time 1 40

Servings

Calories 227kcal

Author Elaine

The instant pot method is much easier, simply add sugar, mung beans, and pumpkin if using, and water and cook with bean or soup pressure. Let the pot stay in the cooker for 20 minutes and transfer out. Add a pinch of salt to balance the taste and wait for the soup to cool down naturally.

Clean the mung beans and discard if there is any damaged beans.
Place the mung beans in a pot, add enough water to cover the beans. Possibly 2-3 cm higher than the beans. Bring the content to a boiling. Simmer for 3-4 minutes.
Transfer the beans out and rinsing under cold water to make them cool down completely.
Add the beans into the pot again, then pour in 1/3 of the water and squeeze some lemon juice. Start cooking 8 minutes, then add another 1/3 water, another 8 minutes. Cover the lid in the process and stir fry time to time to avoid sticking.
Finally the remaining water and the sugar. Cook for another 10 minutes. And use your scoop to smash the beans slightly if you prefer a more broken version.
Serve hot or with ice cubes in hot summer days.