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Beat the heat with mung bean soup

Mung Bean Soup

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Beat the heat with mung bean soup. During the hot summer, when the temperature hits 100 F outside, it is even hotter in the kitchen with all the gas stoves burning. The school gives us mung beans, to make mung bean soup to protect us from heat stroke. Mung beans replenish water and have inorganic salts that help maintain the balance of water and 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 they can be used as a dessert or a 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.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Drinks, Soup
Cuisine Chinese Home Cooking
Servings 1
Calories 105 kcal

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
    Soak the green mung beans in water for 2 hours
  • 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
    add the mung beans and water to a wok
  • Bring to a boil over high heat, then cook over low heat for 40 minutes.
    simmer the mung beans for 40 minutes
  • Stir occasionally to prevent the mung beans from sticking to the bottom of the pan.
    soaked mung beans
  • Finally, add sugar to taste, stir well, and finish.
    white sugar (to taste)
    Mung bean soup

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
    pressure cooker saves time and heat
  • Then add the add sugar to taste, stir well, and finish.
    white sugar (to taste)
    Mung bean soup

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

Calories: 105kcalCarbohydrates: 19gProtein: 7gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 87mgPotassium: 266mgFiber: 8gSugar: 2gVitamin A: 24IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Keyword mung beans, soup recipes, sugar, white
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