Mung Bean Soup is delicious hot or cold, and a great way to beat the heat by restoring fluid and electrolytes to the body.
What do you think when summer arrives? Hot weather? Very hot sun? The summer in Hefei, China, this year was hotter than before, with temperatures as high as 39 degrees C (102 F). This is a very hot temperature for central China. When I was outside, I could only feel the heat, like a sauna: even the wind is hot. The temperature in the school kitchen is hotter, and when five stoves in the kitchen burning at the same time, the temperature reaches the highest. In a small room, 30 of us students waited to cook. Even with the classroom air conditioner set to its coldest setting of 16 degrees, I still sweated profusely.
In order to prevent us from heat stroke, the school distributed mung beans and white sugar to each class. Do you want to know why the school sends us mung beans? We use them to make mung bean soup. This is to protect us from heat stroke. According to studies on the internet, mung beans replenish water and electrolytes to maintain the body’s balance of water-electrolytes. This is useful for preventing heat stroke.
Although the school also gives medicine to prevent heat stroke, we students prefer mung beans because the green beans taste really good after cooking, and the soup can be used as a sweet dessert or cold drink. We cook a large amount of mung bean soup every day in the hot weather for the 30 students in the class to eat. Are you interested in this? Let’s try making it in the home kitchen together! It’s really simple to do.
Mung Bean Soup
Equipment
- 1 large pot
- 1 pressure cooker optional
Ingredients
- 100 g mung beans
- white sugar (to taste)
- 900 ml water 3 ¾ cups (if using a soup pot)
- 800 ml water 27 oz or 3 cups 3 oz (if using a pressure cooker)
Instructions
- Rinse the mung beans and soak in water for 2 hours. Then drain the water from the beans.100 g mung beans
- Add the mung beans and water to a pot (the ratio of mung beans to water is 1:9).900 ml water, 100 g mung beans
- Bring to a boil over high heat, then cook over low heat for 40 minutes.
- Stir occasionally to prevent the mung beans from sticking to the bottom of the pan.
- Finally, add sugar to taste, stir well, and finish.white sugar (to taste)
Optional: Pressure Cooker Version
- If you have a pressure cooker, then omit Step 2, put the mung beans and water (1:8) directly into the pressure cooker and boil for 25 minutes.100 g mung beans, 800 ml water
- Then add the add sugar to taste, stir well, and finish.white sugar (to taste)
Notes
- Season according to your taste, some people prefer sweeter mung bean soup.
- If you prefer a thicker mung bean soup, then you can reduce the amount of water when cooking appropriately.
- Cold mung bean soup is even more delicious. Put it in the refrigerator to cool and serve cold.
Nutrition
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