Mung Bean Soup
Mung Bean Soup is a perfect summer drink. It's refreshing, fragrant, and has a clear, bright color. When the beans are cooked just right and burst open, taking a sip of the soup and a spoonful of the beans is truly delightful.
8 Comments
Mung bean soup is a perfect way to cool down in the summer. Just one bowl can make you feel refreshed instantly. However, there are some tips you need to know to make it right. Once you master these tricks, you'll be able to make it easily. Let's learn how!
1、Can you add alkali when making mung bean soup?
Mung beans are rich in vitamin B, which helps cool you down and replenishes nutrients lost through sweating. Adding alkali can make the soup thicker quickly, but it destroys vitamin B and antioxidant flavonoids. So, don’t add alkali when making mung bean soup. If you want a thicker soup, use oats or sticky rice instead.
2、What kind of water should you use for mung bean soup?
The purer the water, the better. This is because the pH level of the water can affect mung bean soup. Higher pH levels, which mean more alkalinity, can damage the flavonoids and vitamin B in the soup. Flavonoids are the main antioxidants in mung bean soup, and vitamin B helps replenish nutrients lost through sweating, both of which are key to its cooling properties.
3、Can you use an iron pot to make mung bean soup?
Avoid using an iron pot. Iron can break down the flavonoids, leading to a darker color and potentially causing stomach discomfort. It's best to use a ceramic or stainless steel pot for making mung bean soup.
Also, keep the lid on while cooking to minimize the soup's exposure to oxygen.
4、How can you make mung beans soften faster?
Preparation is key when making mung bean soup. Thoroughly wash the beans to remove impurities and soak them for at least 2 hours. This helps the beans absorb water fully, speeding up the softening process.
When cooking the beans, start by bringing them to a boil over high heat, then reduce the heat to medium and simmer slowly. This preserves the color and texture of the beans. Adding cold water at the right time after boiling is a handy trick that helps the beans soften faster, enhancing the soup's flavor.
5、How to make mung bean soup taste fresher?
To make mung bean soup taste fresher, consider adding some lemon juice. Not only does it enhance the soup's sweet and sour flavors, but it also provides antioxidant benefits. Additionally, a moderate amount of rock sugar is essential. Be sure to mix it thoroughly after adding to ensure a smoother texture.
6、How to maintain the vibrant green color and texture of mung bean soup?
After cooking, it's important to promptly cool down the mung bean soup and then refrigerate it. This helps enhance the soup's texture and maintain the vibrant green color of the beans.
I believe that with these tips, everyone can quickly make a delicious mung bean soup. You can also adjust the seasoning and ingredients according to your own taste preferences. Now, let's get started and make it together!
INGREDIENTS
MAIN INGREDIENTS
- 50 grams of mung beans
ACCESSORIES
- 600 grams or more of water
SEASONINGS
- a suitable amount of rock sugar
DIRECTIONS
STEP 1
Prepare the ingredients.
STEP 2
Wash the mung beans several times to effectively remove impurities from the surface, ensuring the soup tastes clean. Then soak the mung beans in clean water for about half an hour.
tips:
Soaking softens the mung beans, reducing cooking time and making them easier to cook thoroughly.
STEP 3
Next, place them in the freezer until ice forms on the surface, about 1 hour. Then remove from the freezer.
STEP 4
Adding an appropriate amount of water to the pot, bring it to a boil. If you're making mung bean paste, you can use less water. For mung bean soup, you can add a little more water according to your preference.
STEP 5
Once the water boils, add the frozen mung beans.
tips:
Adding mung beans to boiling water reduces cooking time and prevents the soup from turning red.
STEP 6
Boil vigorously for about 30 minutes until the mung beans start to burst.
STEP 7
Reduce heat to medium and continue cooking for about ten minutes. Add rock sugar until melted.
Recipe analyzer
- Recipes: Mung Bean Soup
- Main Ingredients:2
- Servings per recipe:1
- Servings size:650 g
-
Energy (calories)：11 kcal
-
Protein：0.56 g
-
Fat：0.23 g
Why gray?
-
Carbohydrates：2.16 g
-
Protein: 12%1 kcal
-
Fat: 17%2 kcal
-
Carbohydrates: 70%8 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
8 REVIEWS