| Prep: 5 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 4g | 3.5g | 23g |
| sugars | fibre | protein | salt |
| 8g | 3g | 6g | 0.1g |
There’s something inherently soothing about a bowl of Mung Bean Soup. It’s a comfort food that wraps you in warmth and nostalgia, evoking memories of home-cooked meals and family gatherings. Growing up in New Jersey, my culinary experiences were deeply influenced by my Italian grandparents, which is why I often find myself gravitating toward hearty, soul-nourishing recipes. While Mung Bean Soup isn’t part of my Italian heritage, its wholesome ingredients and comforting flavors strike a chord with me.
A Nutrient-Packed Delight
Mung Bean Soup is not only delicious but also packed with health benefits. Mung beans are a rich source of protein, fiber, vitamins, and minerals. They are known to boost immunity, aid in digestion, and help with weight management. Coconut milk adds a touch of creaminess and provides healthy fats that are good for your heart. And let’s not overlook the nutritional powerhouse that is tapioca pearls—if you decide to add them, they bring an interesting texture and are gluten-free!
A Culinary Fusion
This recipe is a delightful fusion of various flavors and textures, reminiscent of some Asian soups such as Filipino-style Ginataang Monggo or Vietnamese Chao, but with its own unique twist. The subtle sweetness from the sugar complements the earthy flavor of the mung beans, while the vanilla extract adds an unexpected, yet delightful note. It’s a versatile dish that can be enjoyed on its own or paired with a light salad or homemade pita chips.
This Mung Bean Soup recipe brings diverse flavors to your table, promoting health without compromising on taste. Whether you grew up on Mediterranean cuisine or have a soft spot for Asian flavors, this dish has something for everyone—a true embodiment of comfort and nourishment.
What You’ll Need
- 1 cup dried mung beans
- 8 cups water
- 1/2 cup coconut milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup tapioca pearls (optional)
Method
Step One
Rinse the dried mung beans thoroughly under cold water. Place the rinsed beans in a large pot and add the 8 cups of water. Bring to a boil over medium-high heat.
Step Two
Once the beans reach a boil, reduce the heat to medium-low and simmer uncovered for 30-35 minutes or until the mung beans are soft and tender.
Step Three
If using tapioca pearls, cook them separately according to the package instructions. Drain and set aside.
Step Four
Once the mung beans are cooked, add the coconut milk, sugar, and salt to the pot. Stir well to combine.
Step Five
Continue to simmer the soup for an additional 10 minutes, allowing the flavors to meld together. Stir occasionally.
Step Six
Stir in the vanilla extract and cooked tapioca pearls (if using). Mix well.
Step Seven
Remove the soup from heat and let it cool slightly before serving. Serve warm or chilled, as desired.
