First Time Making Savory Mung Beans Soup

I like to cook and share on my blog but it doesn't mean I'm an expert. My husband always says that I deserve to be a chef or have my own cafe.

In fact, I never went to a special culinary school. I just learned everything myself. In fact, armed with limited food supplies in the past, I am used to exploring various menus to produce delicious menus but with limited ingredients.

For some people, exploring new menus is a bad thing. But for me exploring new things related to cooking is fun. Maybe that doesn't apply to everyone because I have a talent for cooking. Maybe the results of my food exploration are not bad. The food I cook is never wasted. All my cooking results are always eaten up by both my family members and my husband.

That makes me always excited to explore new menus. It's just that cooking a new menu requires a lot of experimentation. Usually I first search the internet for the compatibility of certain cooking ingredients before I actually cook them in my own kitchen he think.

This time I will experiment with mung bean ingredients, especially for the menu to break the fast. Indeed, I always stock mung beans ingredients because I usually cook mung beans for a sweet menu to break the fast.

It's just that I'm bored with accompanying this one. So, I want to process mung beans into a savory soup. After I explored for a while on the internet, it turns out that savory mung beans soup is popular in the Philippines.

For the vegetables here, I use pakcoy in some versions, some also use broccoli. For the savory soup that I cooked, you can enjoy up to 6 servings because the mung beans will increase in size so that the soup becomes more.

I prepare the mung beans first. Soak them for at least an hour to make it easier for the mung beans to soften then.

Finely chop for garlic and shallots. Also, cut into small pieces the pakcoy.

Heat a little oil. Then add chopped garlic, chopped shallots and also flattened ginger. Stir for a while.

Add 1 liter of water. Bring to a boil.

After the water boils, add the previously soaked mung beans. Cook for 8 minutes with a lid. Then turn off the heat, but do not open the lid of the pan. Wait 30 minutes. Then, cook again for 5 minutes. Then, turn off the heat again, wait 30 minutes.

This step is done to save gas or electricity to make the mung beans soft. When the step is complete, the mung beans have changed texture to soft. If the water is very low, you can add more ready to drink water.

Add pakcoy, also salt, pepper, and ground coriander. Cook for about 5 minutes.

If you like a thicker broth, you can add cornstarch solution before removing from heat. Then serve the savory mung beans soup while it is warm.

I can't believe the results are really delicious in my opinion, even though this is the first time I have tried this savory soup.

My husband was also surprised, he didn't expect something new to be delicious because he usually only eats sweet mung beans soup as desserts.

This savory mung bean soup menu can also be used as a very nutritious breakfast menu, rich in protein. What do you think? 😊