They say the green mongo is a super food. It’s a healing bean is commonly found and used in Asian countries like China, Thailand, Philippines, Pakistan, India, Vietnam, and Korea. While it can be prepared in various styles, the Filipinos’ favorite way to cook it is to make it into a soup. The little green beans are a great source of potassium, magnesium, folic acid, zinc, iron and phosphorus.
Below is how we make our Mongo Soup at home. My dad loves it served with pork cracklings on top.
Mung Bean Soup (Mongo Soup)
- 1 c. green mongo (mung beans), soaked in water for at least 30 minutes
- 6 - 8 c. chicken or pork broth (or more)
- 1 Tbsp cooking oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 tomato, chopped
- 1 to 2 Tbs. Patis (fish sauce)
- 1/2 c. pork, sliced into strips
- 1/2 c. shrimp, peeled and deveined (optional)
- 1 Tbsp Tinapa (smoked fish) flakes (toasted)
- Ampalaya (bitter gourd) leaves or spinach
- 1 c. pork cracklings
- salt to taste
- Soak Mung beans in water for 30 minutes. Drain and set aside.
- Heat cooking oil. Add pork and fry until brown.
- Add garlic, onions, and tomatoes and cook for 5 minutes, stirring constantly.
- Add shrimp, tinapa flakes and patis. Cook for another minute.
- Pour in the chicken broth. When soup starts to boil, add soaked mung beans.
- Bring to a boil and simmer for an hour. Add ampalaya leaves or spinach. Add more broth to desired consistency. I usually add more because we don't like it too thick.
- Season with salt.
- Just before taking out from the heat add cracklings. Serve hot.
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