Mung Bean Soup (綠豆湯)

In the realm of Chinese soups, mung bean soup is classified as a cooling soup, even in chilly winter months. it's main purpose is to "jiang huo", reducing the body's excessive heat and clearing toxins, thus making it a year round go- to soup.

Mung bean soup is a mainstay in most Chinese households. It's a no fuss dish that is well-loved and brings so, so much to the table in terms of nutrition and medicinal properties. I've personally been drinking mung bean soup since I can remember. Over time, since my parents settled down in America, it has morphed from its basic form into the super grain medley inspired by the supermarket bulk bins, tales of "superfoods", and an ethnically diverse dry goods section we've been exposed to. At its core, it is still the same healing soup- a sweet, cooling balm in the summer and warming, yet soothing in the winter.

Servings: 8

Ingredients

• 1 cup mung beans

• 1 cup grain medley (current variation: pearl barley, wheat berries, dahl split peas)

• 1/4 cup red bean

• ¼ cup quinoa

• 1 handful white fungus (also known as snow ear fungus, silver ear fungus, white wood ear, white tremella mushroom)

• 1 stick chinese rock sugar bar (2-3 oz rock sugar) - for more information about the distinct Chinese sugar types: https://www.malafood.com/en/the-ultimate-guide-to-chinese-sugars-and-sweeteners

• Optional: boba!

• Note: you can adjust the sugar levels, legumes, water levels, and other according to your tastes

And let me take a moment to gush about the nutritional benefits of this unassuming dish...

White fungus: primarily medicinal as an anti-inflammatory and anti-tumor. In a family of girls, it has been stressed particularly for its ability to keep the skin young and healthy, restoring elasticity, accelerate wound healing, all while aiding in collagen production .

Mung bean itself has an incredible range of health benefits. It is nutrient dense, fiber packed- most prominently anti-inflammatory and great source of magnesium for stress relief. It also contains large doses of potassium, magnesium, folate, fiber, and vitamin B6

Quinoa: contains high levels of iron, vitamin B-6, magnesium, a complete protein, and has an impressively balanced protein/carb ratio. Dubbed the superfood of 2013

Barley: A rich source of fiber, molybdenum, manganese and selenium, as well as at least 10 other nutrients and minerals

Wheatberries: high fiber and iron

Farro: high in fiber and antioxidants

Boba: happiness for the mind and soul :)

Steps

1. Measure out grains. The primary one are mung beans, barley, and quinoa. However, the split peas and wheat berries come and go depending on what’s “in season” in the bulk section. It can be exchanged with any similar grain such as farro, millet, amaranth, etc. This provides a variety of sizes and textures as well as a deeper, fuller taste.

2. Break snow fungus into small pieces and soak in water for about an hour.

3. Add the grains, except for quinoa, into the soup pot. If the quinoa is added with the beans, it will explode all over the pot.

4. Add around 8-10 cups of water to a large pot. This doesn’t have to be too exact.

5. Bring the mixture to a boil. Then add white fungus, quinoa, and a stick of rock sugar.

6. Transfer the pot to the warmer, or turn the heat down to low, and let it simmer for about 2 hours. Alternatively, pressure cook for 30 minutes.

7. Serve and enjoy. Or to make it even more fun, add boba!

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