Recipe · Soups & broths
Sweet mung bean soup
A light summer soup, served warm or chilled, that accompanies the hottest days in many Chinese homes.
A light summer soup, served warm or chilled, that accompanies the hottest days in many Chinese homes.
Ingredients (4 servings)
- 1 cup mung beans Mung bean
- 6 cups water
- A small amount of rock sugar or honey (optional) Honey
- Fine strips of aged tangerine peel (optional) Aged tangerine peel
Preparation
- Rinse the beans; soak 1 hour to shorten cooking if you like.
- Simmer them in the water over medium heat 40–50 minutes until they burst.
- Sweeten very lightly off the heat, if desired.
- Serve warm, or chilled in summer.
Traditional reading
Mung beans are classified as cool; this soup is the classic summer preparation for studying the traditional idea of "relieving heat".
Variations
- With kombu or oat flakes you can study other textures and flavors.
- In the south, lotus seeds are added for a more filling version.
Precautions
Sweeten moderately and remember honey is unsuitable for children under one year. Refrigerate if not eaten the same day.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
