Bowl of Mung Bean Soup
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Mung Bean Soup


Philippine   -   Guisadong Mungo
Serves:
Effort:
Sched:
DoAhead:  		 6 soup
**
1-3/4 hrs
Yes		 This soup, or stew, is very popular, and rightly so. It is made in many variations, but bitter melon leaves and pork are very popular. For one with more greens, see Mung Beans with Malabar Spinach.

1
2-1/2
6
4
2
3
4
1/2
7
1-1/2
4
1
1/2
c
c
oz
oz
c
cl
oz
in
oz
T
c
T
t
Mung Beans, dry
Water
Pork
Shrimp
Bittermelon Leaf (1)  
Garlic
Onion
Ginger Root
Tomatoes
Oil
Stock (2)
Fish Sauce
Salt
Make   -   (1-3/4 hr 35 min work)
  1. Wash MUNG BEANS, discarding floaters and pebbles. Place in a saucepan with 2-1/2 cups Water, bring to a boil and simmer until tender, 30 to 50 minutes depending on age.
  2. Cut PORK into 1/2 inch cubes.
  3. Peel SHRIMP. You can leave them whole or cut them into 3/4 inch pieces depending on size and your preference.
  4. Wash MELON LEAVES. Pick leaves and tender tips from stems and chop coarse. Measure is lightly packed before chopping, about 1-3/4 ounces. If frozen, it will be about 1/2 cup.
  5. Crush GARLIC and chop small. Quarter ONION lengthwise and slice medium. Chop GINGER very fine. Mix.
  6. Chop TOMATO small. I peel before chopping but that's not strictly necessary.
  7. When Mung Beans are done, drain.
  8. Heat Oil in a wok or spacious sauté pan. Fry Onion Mix until onions are translucent.
  9. Stir in Pork, then Tomatoes. Cook stirring until the liquid is evaporated and it's all frying again.
  10. Stir in Mung Beans, Stock, Fish Sauce and Salt. Bring to a boil and simmer covered about 20 minutes.
  11. Stir in Melon Leaves and Shrimp. Bring to a boil and simmer another 5 minutes.
NOTES:
  1. Bittermelon Leaf:   [dahon ng ampalayá]   This green is popular in much of Southeast Asia and can sometimes be found in markets serving a Philippine or Southeast Asian community, or from an Asian grower at a local farmer's market. For details see our Bittermelon Leaf page. If you can't find it, or are uncomfortable with the slight bitterness, you can use Swiss chard - preferably the white stemmed version, leaf only.

  2. Stock:

      Chicken or Pork stock will work fine.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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