Mung bean is a very versatile ingredient that makes up a great food by itself and enhances the taste and texture of other recipes. It is a major ingredient in almost all Asian cuisines, with Japanese and Filipino being the most special ones.
Course Soup
Cuisine Filipino
Keyword Beef, Soup, Vegetable
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4people
Calories 279kcal
Author Joost Nusselder
Cost $8
Ingredients
1½cupsMung beans (yellow or green)
1lbPork or Beef cubes
8cupsWater
2tbspOlive oil
5-6clovesGarliccrushed
2mediumOnions, chopped
5dicedRoma Tomatoes
3tbsplight Soy Sauce
2tbspFish Sauce (optional)
Salt and pepper, to taste
1(10 oz) bagSpinach
Instructions
Place the dried mung beans and meat on a heavy bottomed, large and deep pan (like a Dutch oven). Pour the water over. Bring to a boil, cover and then simmer until the meat is tender (about 1 hour more or less). The mung should be tender already at this point. Refill the water as needed. If you are using Beef which takes longer to cook, I suggest boiling it first until the meat is slightly tender. Add the mung beans and continue to simmer until both the beans and beef are tender. Turn off heat.
In another large skillet, heat the oil. Saute the garlic and onion for a couple of minutes. Add the chopped tomatoes and cook for another 5 minutes. Lightly season with salt and pepper.
Stir the cooked tomatoes into the beans mixture. Season with soy sauce and fish sauce, to taste. Let simmer for 3-5 minutes. Add the spinach and cook for another 2 minutes or until wilted. If you want a thicker soup simmer until desired consistency is reached or if you wish a more watery one, just add more water. Adjust the seasoning if necessary.