Filipino Mung Bean Soup

Instructions

1. 1

   Measure all ingredients and perform prep work. Rinse 150 g dried mung beans in cold water and drain well. Finely mince 15 g garlic, and dice 100 g onion and 120 g tomato into 1 cm pieces. Wash 100 g spinach leaves and set aside. Place a medium soup pot on the stove.

2. 2

   Pour 15 ml vegetable oil into the pot and heat over medium heat for 1 minute. Add the minced garlic and diced onion. Cook for 3 to 4 minutes, stirring constantly with a wooden spoon, until the onions turn soft and translucent without letting the garlic burn.

3. 3

   Add the 120 g diced tomato to the pot. Stir well and cook over medium heat for 4 to 5 minutes, pressing down on the tomato pieces with your wooden spoon to mash them slightly, until they break down completely and release their flavorful bright juices into the oil.

4. 4

   Pour 1000 ml water into the pot and stir in the 150 g rinsed mung beans. Turn the heat to high and bring to a rolling boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 25 to 30 minutes until the beans are soft and split open. If liquid evaporates too quickly, add a splash of warm water.

5. 5

   Remove the lid and stir in 5 g salt along with the 100 g fresh spinach leaves. Cook uncovered over medium-low heat for 2 minutes, stirring gently, until the spinach wilts into a rich dark green color and integrates into the savory soup broth.

6. 6

   Turn off the heat and remove the pot from the stove. Taste the broth and adjust with a pinch of extra salt if needed. Ladle the hot soup directly into deep serving bowls, ensuring a good balance of tender mung beans, melted tomatoes, and spinach in every scoop.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min