Taiwanese people love this soup. This simple recipe originated in China and has been enjoyed in mainland and Taiwan for centuries as part of healthy well being. According to Chinese Medicine, mung is considered a 'yin' food or cool food hence it is a recommended food for a yang person ( one with warm body temperature) or someone suffering from yang disease. It is also perfect to have on a hot summer day (yang). ( Discovery website has some good basic info on Chinese Medicine for those interested - http://health.howstuffworks.com/wellness/natural-medicine/chinese/yin-and-yang.htm)
I like to enjoy this soup irrespective of my yin and yang state of body. For me, Mung beans are a great source of protein and the soup is really a refreshing snack or light meal on a hot summer day.
Ingredients ( 4 bowls )
- 1 cup green mung
- around 4 cups of water
- 4 spoons of sugar (adjust per your taste)
Steps
- Soak green mung for at least 4 hours
- Pressure cooker the beans so that it is completely cooked ( you can simmer it for one hour at low heat if you don't have pressure cooker)
- If you didn't have enough time to soak mung for 4 hours then you might just have to cook the mung beans for longer period.
- Add 3 portions of water to one portion of cooked beans and add sugar
- Boil the liquid and let it simmer well for five - eight minutes.
- Let the soup cool down and then put it in the fridge for at least 1 hour before serving.
Enjoy the soup!
Note: you can also enjoy this soup warm and it tastes equally good.
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