Sweet mung bean soup (lǜdòu tāng)

Mung bean soup (lu dou tang) is a Chinese summer dessert soup, served cold in the heat because traditional Chinese medicine regards it as cooling. Sweet, soft and slightly nutty, with the beans forming the base of the soup.

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Method

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1. Wash the mung beans well, soak them in water for 1 hour and drain. ⏱ Timer: 1 h
2. Put the beans, water and tangerine peel in a pot and bring to the boil.
3. Simmer covered over low heat for 35–40 minutes until the beans are soft, the skins split and the soup is greenish-brown. ⏱ Timer: 35 min
4. Stir in the rock sugar and cook for 5 more minutes until it dissolves.
5. Mash the beans lightly with a fork if you like.
6. Serve warm or chilled, sprinkled with coconut.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use whole beans with their skins for the traditional, slightly stronger flavour.
• Tangerine peel adds a fragrant citrus note.
• Served cold with ice it is refreshing.
• Keeps in the fridge for 3 days.

Frequently asked questions

Can it be savoury?

In southern China it is sometimes cooked as a savoury soup.

What is the difference between green and yellow mung beans?

Green ones have the skin on; yellow ones are hulled and cook faster.

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More chinese ideas

• Almond milk pudding (xìngrén dòufu)
• Sweet potato sesame balls (baked with little oil)
• Coconut tapioca pudding with mango
• Matcha yogurt bars (frozen)
• Chestnut oat bars
• Almond cookies with apricot (xìngrén bǐng light)
• Silken tofu chocolate mousse
• Lotus seed and jujube sweet soup

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