This Ginisang Monggo (Mung Bean Soup) is the ultimate comfort food and a staple in Filipino homes. It’s the perfect main dish to make when you’re craving something hearty, savory, and nutritious!
What is mung bean soup?
Mung bean soup, also known as Ginisang Munggo, is a savory Filipino soup made with mung beans, garlic, tomatoes, onions, malunngay (moringa leaves), and seasoned with fish sauce (patis). Traditional versions are often cooked with various meats such as pork, fish (tinapa or daing), or other seafoods like shrimp.
Our vegan version of this Filipino classic is made with 8 simple ingredients yet still rich in fiber and protein.
Ingredients You’ll Need
Mung beans: Mung beans are a popular legume used in sweet and savory Filipino cuisine. If you’ve ever enjoyed Ginataang Munggo, you’ll love Ginisang Munggo. For this recipe, be sure to use non-soaked, dried mung beans.
Onion & Garlic: An essential base in most soups, the flavor of this soup starts with lots of onion and garlic. We highly recommend freshly minced garlic over powder, but powder can be used in a pinch.
Ginger: Just like in our Chicken Tinola, freshly grated ginger is used to add a warm, zesty brightness to this mung bean soup.
Oil: A neutral oil like vegetable oil or avocado oil is used to saute the aromatics. If you’d like to make this mung bean soup oil-free, swap the oil for a splash of water or broth.
Tomatoes: We prefer to use freshly diced tomatoes, but if necessary, opt for ½ a can of drained and rinsed diced tomatoes.
Vegan Fish Sauce: Fish sauce is a popular ingredient used in Asian cooking to add flavor, saltiness and umami-packed savoriness. Of course, as is, fish sauce is not vegan-friendly but some brands sell vegan fish sauce online. Or you can also find recipes online if you want to make your own. Here’s one worth trying!
Moringa or Spinach Leaves: Moringa or malunngay is an incredibly popular leafy green in Filipino cooking known for its many health benefits and mild flavoring. If you can’t find moringa at your local grocery store or Asian market, fresh spinach makes a good substitute.
Sort and rinse the mung beans. Discard any shriveled or discolored beans as well as any dirt, rocks, or grit. Place the beans in a fine mesh strainer and run under cold water until the water runs clear and the beans are thoroughly rinsed.
Cook the beans. Add the drained mung beans to a large pot along with the water and bring to a boil. Once boiling, lower the heat, and continue to cook for 45-50 minutes or until the beans are soft and the skins have burst. Add additional water as needed.
Saute the onions, garlic, and ginger. In a separate pot over medium heat, cook the onions, garlic, and ginger with a pinch of salt in oil or water if oil-free.
Add tomatoes. Cook for about 3 minutes or until soft. Mash the tomatoes with the back of the spoon.
Add cooked beans, vegan fish sauce, Bouillon paste, and remaining water. Bring to a boiler and simmer for 10 minutes to meld the flavors.
Stir in moringa (malunngay). Cook for an additional couple of minutes or until the leaves are tender.
Serve. Ladle Ginisang Munggo into individual bowls and season with salt and pepper to taste. Enjoy immediately while hot.
Ginisang Munggo is hearty enough to serve alone as a main dish and is traditionally served with pork chicharon. Try this vegan version!
Store mung bean soup in the refrigerator for up to 5 days or in the freezer for up to 3 months. For optimal, prolonged freshness, store in glass over plastic.
To reheat, place your desired serving size in a microwave-safe bowl and heat through until warm or warm on the stovetop in a small pot.
Where can I find mung beans in the grocery store?
Mung beans are often found in the same section of the grocery store near the other dried beans, legumes, and grains. For this recipe, you want whole, green mung beans. Split yellow mung beans are best reserved for recipes like Dal.
Do mung beans need to be soaked before cooking?
No, mung beans do not need to be soaked before making Ginisang Munggo. The first step in the recipe is to cook them from dry, and no prep is required.
How do I know when mung beans are cooked?
When your mung beans are cooked, they will still hold their shape, but they are puffy and very tender. If your mung beans are hard at all, they need additional cooking time.
1 big handful malunggay (moringa) leaves (or spinach), hard stems removed
Salt and pepper, to taste
Sort through the mung beans, discarding any discolored or shriveled beans plus any rocks or dirt. Rinse beans in cold water until water runs clear. Drain well.
Transfer the mung beans to a large pot along with 6 cups of water. Over medium heat, bring to a boil. Lower heat and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed.
In another pot over medium heat, add oil. Add the onions, garlic, ginger, and a pinch of salt. Cook until tender and aromatic, about 4 minutes.
Add tomatoes and cook, mashing with the back of the spoon, until softened, about 3 minutes.
Add cooked mung beans (with their water), vegan fish sauce, and broth paste. Mix until uniform, and add more of the remaining 2 cups of water as desired, depending on how thick you want this. Bring to a boil and then lower to a simmer. Cook for 10 more minutes.
Add malunggay and cook for 1 minute more.
Taste and season with salt and pepper to taste. Serve hot.
Prep Time:10 minutes
Cook Time:1 hour 3 minutes
Keywords: Stew, Mung Beans, Filipino, Moringa, Tomato, Saute, Winter, Easy
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