Top 10 Delicious Mung Bean Soup Recipes for Your Family

Ingredients:

• 1 Mung Bean
• 150g Beef
• 300g Oyster Mushrooms
• 2 Green Onions
• 2 Cilantro Sprigs
• 2 Shallots
• 3 tablespoons Vegetable Oil
• 3 teaspoons Fish Sauce
• Common seasonings (seasoning powder, sugar, salt, pepper)

Instructions:

• Wash the beef, drain, and slice it into thin pieces.
• Remove the roots of the oyster mushrooms, tear the large ones in half, and soak them in saltwater for 10 minutes. Squeeze out the excess water and set aside.
• Peel and clean the mung bean, then cut it into 1-inch thick slices.
• Peel and chop the shallots. Wash the green onions and cilantro, remove the roots, then cut them finely.
• Marinate the beef in 3 teaspoons of fish sauce, 2 teaspoons of ground pepper, and mix well to absorb the flavors.
• Heat the vegetable oil in a pot, fry the chopped shallots until fragrant. Then add the marinated beef and stir-fry for 3-4 minutes, followed by the mung bean and mushrooms.
• Season the soup with 4 teaspoons of seasoning powder, 2 teaspoons of sugar, and stir-fry for another 3 minutes so the mung bean and mushrooms absorb the seasoning.
• Add 2 bowls of water to the pot and cook for about 4 minutes over medium heat. When the soup boils, taste it and adjust the seasoning. Finally, turn off the heat and sprinkle the chopped green onions and cilantro to finish.

Ingredients:

• 1 Mung Bean
• 100g Shrimp
• 1 Green Onion
• 1 teaspoon Fish Sauce
• Common seasonings (salt, seasoning powder, monosodium glutamate, ground pepper)

Instructions:

• Remove the heads of the shrimp, wash them with diluted saltwater, rinse with clean water, and set aside.
• Chop off the roots of the green onions, wash them, and cut them into small pieces.
• Peel the mung bean, wash it, and cut it into bite-sized pieces.
• In a bowl, marinate the shrimp with 1 teaspoon fish sauce, 1 teaspoon seasoning powder, ½ teaspoon monosodium glutamate, ½ teaspoon ground pepper, and a little green onion.
• Mix well to let the shrimp absorb the flavors.
• Boil about 500ml of water in a pot over high heat, add ½ teaspoon of salt, and then add the shrimp to the pot.
• Cook the shrimp for about 3 minutes over high heat until fully cooked.
• Add the sliced mung bean to the pot, stir well, then season with ½ teaspoon of monosodium glutamate and ½ teaspoon of seasoning powder. Cook for another minute, then turn off the heat.
• Add the chopped green onions to the soup.

Ingredients:

• 1-2 Mung Beans
• 150g Straw Mushrooms
• Shallots
• Fresh Herbs
• Shallots
• Other seasonings: salt, vegetarian seasoning powder, cooking oil, monosodium glutamate

Instructions:

• Peel the mung beans, wash them, and cut them into bite-sized pieces.
• Remove the roots of the straw mushrooms, then soak them in diluted saltwater for about 15 minutes. After that, slice them in half.
• Peel and smash the shallots, then finely chop them.
• Heat 3 tablespoons of cooking oil in a pot over medium heat, then add the chopped shallots and sauté until fragrant.
• Next, add the prepared straw mushrooms and continue to sauté until the mushrooms are almost cooked. Then add water to the pot.
• Once the water boils, season with salt, vegetarian seasoning powder, and monosodium glutamate so the mushrooms absorb the flavors.
• Add the chopped mung beans into the pot and let it boil for another 30 seconds.
• Sprinkle finely chopped fresh herbs into the soup and turn off the heat.

Ingredients:

• 2 Mung Beans
• 1 bunch of Water Spinach
• 1 Onion
• Salt
• Seasonings: fish sauce, monosodium glutamate, seasoning powder

Instructions:

• Peel the mung beans, remove the ends and the stem, rinse to remove any sliminess, then drain. Cut the beans lengthwise and slice them at an angle.
• Pick the tender tips and fresh leaves of the water spinach, rinse them, and soak them in salted water for 5 minutes. Rinse again, drain, and chop them.
• Peel and slice the onion thinly.
• When the water boils, add the water spinach first, followed by the mung beans. Stir well.
• When the soup begins to boil again, season to taste with seasoning powder, monosodium glutamate, and a little fish sauce to enhance the aroma. If you have seasoning powder, you can use it instead of seasoning salt, and reduce the amount of monosodium glutamate.
• Cook for about 2 more minutes after the soup boils with the mung beans and water spinach. The ingredients should be cooked just right, not too soft. Overcooking will reduce the nutritional value and cause the soup to become cloudy.

Ingredients:

• 2 medium-sized Mung Beans
• 200g Garlic Chives
• 200g Straw Mushrooms
• Seasonings: Cooking oil, sugar, salt, fish sauce, ground pepper

Instructions:

• Prepare the ingredients: Peel and wash the mung beans, then cut into bite-sized pieces. Clean the garlic chives and cut them into 5-6 cm lengths. Trim the ends off the mushrooms, soak them in a diluted saltwater solution for 5 minutes, then rinse and slice them in half.
• Cook the soup: Boil 500ml of water with the mushrooms. After boiling, add the mung beans and cook for 5 minutes until tender. Then, add the garlic chives and season the soup with ½ teaspoon of salt, ½ teaspoon of sugar, and 1 teaspoon of fish sauce to taste.
• Serving: Turn off the heat, ladle the soup into a bowl, and enjoy. For a fragrant touch, sprinkle some ground pepper. This soup has a sweet, fragrant, and refreshing taste that is perfect for the body.

Ingredients:

• Fragrant Gourd
• Bean Sprouts
• Cooking Oil
• Chopped Onion
• Seasonings
• Spring Onions, Cilantro

Instructions:

• Prepare the ingredients: Peel the fragrant gourd, wash thoroughly, and cut into 2 cm thick slices. Rinse the bean sprouts and drain them.
• Cooking: Heat a pan, add cooking oil, and sauté the chopped onion until fragrant. Add the gourd slices and stir-fry carefully, avoiding burning. You can add a little water to help cook. Then, toss in the bean sprouts and stir-fry with the gourd. Once both are tender, add water. Season to taste, then let it boil before turning off the heat.
• Garnish with chopped spring onions and cilantro for extra flavor.

Ingredients:

• 2 pieces of angled gourd
• 400g of clam meat
• Shallots, coriander
• Seasonings: Sugar, seasoning powder, fish sauce, cooking oil, ground pepper
• Utensils: Knife, chopping board, pot, spoon, bowl, etc.

Instructions:

• Prepare the ingredients: If you use pre-prepared clam meat, just thaw, rinse, and drain. Peel the angled gourd, remove the stem, and cut into bite-sized pieces. For the shallots, use half a bulb, remove the stem and skin, rinse, then finely chop. Clean and chop the coriander after removing any damaged leaves.
• Sauté the clam meat: Heat a tablespoon of oil in a pot over medium heat. Add chopped shallots and sauté until fragrant. Then, add the clams along with a teaspoon each of sugar, seasoning powder, and fish sauce. Stir-fry for 2-3 minutes until the clams absorb the flavors. Once the clams are firm, remove from heat and set aside.
• Make the soup: In the same pot, add 1-2 bowls of water and bring to a boil. Once boiling, add the angled gourd and cook until soft. Then, add the sautéed clams to the pot, along with a teaspoon of sugar, seasoning powder, a tablespoon of fish sauce, and half a teaspoon of ground pepper. Stir well and simmer until the soup boils. Finally, add two tablespoons of chopped coriander and stir again before serving.

Ingredients:

• 250g pre-processed crab meat with roe separated
• 1 gourd (200g)
• 200g water spinach
• Minced shallots
• Fish sauce

Method:

• For the freshwater crab, I bought pre-minced crab meat from the market. Place it in two bowls of water, passing it through a fine strainer, then let it settle, filtering multiple times to remove any sand. In a pot, sauté minced shallots until fragrant, add the crab roe and stir-fry, then pour in the crab water and simmer over medium heat.
• When the soup starts to simmer and foam, I usually remove the crab meat from the pot to garnish the soup later for a more visually appealing presentation.
• Next, add the chopped gourd and water spinach into the pot, cook until boiling, then season to taste with salt. Just before removing from the heat, add a little fish sauce for fragrance.
• Serve in bowls, top with the crab roe for garnish. This dish is great when paired with pickled eggplant, shrimp paste, and hot rice.

Ingredients:

• Gourd: 2 pieces
• Fresh peanuts: half a bowl
• Spring onions
• Shallots
• Seasoning

Instructions:

• Peel the gourd, wash it clean, then slice it into thin pieces.
• Soak the peanuts in water for 20 minutes to soften. If using fresh peanuts, there is no need to soak. Peel the skin for a cleaner broth. Leaving the skin on may result in a cloudy soup with a slightly bitter taste. Afterward, crush the peanuts in a mortar.
• Finely chop the shallots and cut the spring onions into small pieces.
• Sauté the shallots until fragrant, then add the peanuts and stir-fry for a few minutes. Be cautious and add only a small amount of oil to avoid burning. Since peanuts contain oil, adding extra oil could make it greasy.
• Pour in enough water for the soup, bring it to a boil, and then lower the heat. Let it simmer for 5 minutes until the peanuts are cooked, removing any foam that rises to the surface.
• Add the gourd and season the soup to taste. Cook for 3 minutes until the gourd is tender.
• Add the spring onions, serve, and enjoy.

Ingredients:

• Minced pork: 150g
• Fresh sausage: 100g
• Gourd: 500g (about 2 pieces)
• Dried mushrooms: 20g
• Spring onions: 2 stalks
• Coriander: 2 sprigs
• Glass noodles: 50g
• Common seasonings: a pinch (salt, sugar, seasoning powder, MSG, pepper)

Instructions:

• Peel and wash the gourd, then cut it into bite-sized pieces.
• Soak the dried mushrooms in water for 10-15 minutes to soften, then rinse and chop into small pieces.
• Soak the glass noodles in water for 10-15 minutes until softened, rinse, and cut into smaller pieces.
• Wash the spring onions, crush and chop the white part finely.
• Wash and chop the green part of the spring onions and coriander into small pieces.
• In a large bowl, mix the minced pork, fresh sausage, chopped white spring onion, and chopped mushrooms.
• Add 1/2 teaspoon of pepper, 1/2 teaspoon of seasoning powder, and 1/3 teaspoon of MSG, then mix well to blend the ingredients.
• Moisten your hands with a little water, then shape the mixture into small, round meatballs.
• Place a pot on the stove, add 500ml of water, and bring to a boil for 5-7 minutes.
• Once the water boils, gently drop the meatballs into the pot, add 2 tablespoons of seasoning powder, and stir lightly.
• Simmer for another 3-5 minutes until the meatballs are cooked, then add the prepared gourd. Stir and wait until the water boils again. Add 1/2 teaspoon of MSG, add the glass noodles, press them down into the water, and turn off the heat.