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+ servings
5 from 2 votes
Mung Bean Soup
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
a traditional Chinese summer dessert soup--mung bean soup
Course: Breakfast, Soup
Cuisine: Chinese
Keyword: Mung Bean, soup
Servings: 4
Calories: 227 kcal
Author: Elaine
Pure summer cold version
  • 1 cup mung beans
  • 1/4 cup rock sugar
  • a small pinch of salt
  • 3 L water
Hot winter version
  • 1 cup mung beans (Chinese green beans)
  • 2 tbsp. rock sugar
  • a small pinch of salt
  • 2.5 L water
  • 200 g pumpkin, peeled
  1. Rinse the beans several times and then soak with clean water for around 1 to 2 hours. Drain the set aside.
  2. In a high pressure cooker, add sugar, mung beans, pumpkin for winter version and water and cook with a rice or soup pressure. Then set aside for 20 minutes. Transfer out and add a tiny pinch of salt. Wait until cool down naturally.

  3. If you are using a regular stewing pot, place 3000ml water, mung bean and sugar and turn the fire to high fire. Bring to a boil and turn off the fire. Rest for around 20 minutes and then turn the fire to medium high and then cook for another 20 to 30 minutes until the mung beans are almost blossomed. Add a tiny pinch of salt and wait to cool down naturally.
  4. You can serve directly or fridge for 4 hours for a cold summer version.
Nutrition Facts
Mung Bean Soup
Amount Per Serving
Calories 227
% Daily Value*
Sodium 32mg1%
Potassium 644mg18%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 15g17%
Protein 12g24%
Vitamin A 60IU1%
Vitamin C 2.5mg3%
Calcium 83mg8%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.