Healthy mung bean soup with beef for cold or rainy days. The mung beans and beef are boiled until tender. Best served with rice.
Recipe Ingredients
- Mung beans – washed the beans first before cooking. Be careful when you wash the mung beans because they are tiny, I recommend to use a colander or strainer when you drain the water.
- Beef – slice beef into bite-sized pieces. Best to use stewing meat or ribs because the time in cooking the beans is quite long. The beef meat and mung beans can be cooked for a long time together.
- Water – The water is for boiling the mung beans and beef until they become tender.
- Lemongrass – 1 stalk is needed. If lemongrass is not available, you don’t have to include this ingredient.
- Oil – you only need 1 or 2 tablespoons of oil.
- Onion– chopped the onion as desired or can be sliced.
- Garlic -Garlic can either be minced or sliced
- Tomatoes – chopped or sliced. Tomatoes add color to the soup.
- Bouillon cube – I recommend using the beef flavor; chicken flavor can be an option if the beef flavor is not available.
- Fish sauce – if you have an allergy, you don’t have to add the fish sauce, just add more salt instead.
- Salt
- Ground black pepper
- Ginger – peeled and sliced thinly, lightly pounded. Adding ginger to the last part of the cooking is best, unless you want your soup to be a bit spicy you can add it sooner.
- Cilantro to garnish – it is not traditional with this soup but I find it adds an extra flavor. If you love cilantro, try adding it to the soup. You can also use green onions.
How to Make the Soup
- Boil the mung beans, beef, and lemongrass in water for 1 hour or until tender.
- Sauté onion, garlic, and tomatoes in a separate pan, and then add them to the mung beans.
- Add fish sauce and bouillon cube. Let it simmer for another 15-30 minutes. Season with salt and pepper. Add the ginger then turn the heat off immediately. Garnish with Cilantro if you choose.
Tools Needed
- Large pot
- Pan
How to Store
The soup can be stored in an airtight container and place in the refrigerator for 3-4 days.
What to Serve with the Soup
Traditionally, in the Philippines, mung bean soup is eaten with rice.
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Healthy mung bean soup with beef for cold or rainy days. Best served with rice.
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Rate
Servings: 4 servings
Calories: 562kcal
Equipment
- large pot
- Pan
Ingredients
- 1 cup mung beans washed
- 1 pound beef sliced into bite-sized pieces
- 8-10 cups water
- 1 stalk lemongrass
- 2 tablespoons oil
- 1 small onion chopped
- 5 cloves garlic minced
- 2 medium tomatoes chopped
- ½ bouillon cube
- 1 tablespoon fish sauce
- Salt as needed
- ⅛ teaspoon ground black pepper
- 1 thumb-size ginger peeled and sliced thinly, lightly pounded
- Cilantro or Green onions optional to garnish
Instructions
- Boil the mung beans, beef, and lemongrass in water for 1 hour or until tender.
- Sauté onion, garlic, and tomatoes in a separate pan, and then add them to the mung beans.
- Add fish sauce and bouillon cube. Let it simmer for another 15-30 minutes. Season with salt and pepper. Add the ginger then turn the heat off immediately. Garnish with Cilantro if you choose.
Nutrition
Calories: 562kcal | Carbohydrates: 40g | Protein: 33g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 586mg | Potassium: 1174mg | Fiber: 10g | Sugar: 7g | Vitamin A: 571IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 6mg
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