Description
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!
Ingredients
- 1 cups dried mung beans
- 8 cups water, divided (plus more as needed)
- 2 tablespoons oil
- 1 onion, peeled and sliced thinly or diced
- 8 garlic cloves, peeled, crushed, and minced
- 1-inch ginger, grated
- 2 ripe tomatoes, diced
- 2 tablespoons vegan chicken broth paste
- 1 tablespoon vegan fish sauce (or soy sauce)
- 1 big handful malunggay (moringa) leaves (or spinach), hard stems removed
- Salt and pepper, to taste
Instructions
- 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
- Category: Entree, Stew
- Method: Stovetop
- Cuisine: Filipino
