Ginisang Munggo (Vegetarian Filipino Mung Bean Soup) Recipe

If you’re on the hunt for a comforting, hearty, and nourishing soup that’s bursting with simple Filipino flavors, this Ginisang Munggo (Vegetarian Filipino Mung Bean Soup) Recipe is an absolute must-try. It’s funny—mung beans might not seem like much at first glance, but once you make this soup, you’ll see why it’s a staple in many Filipino households. Trust me, it’s warm, wholesome, and packed with all those cozy vibes you want on a chilly day or any day you need a little foodie hug. Stick with me here; I’ll walk you through everything, so your pot of Ginisang Munggo turns out just right every time.

this …

Ingredients & Why They Work

The ingredients here feel like a warm Filipino hug. Dried mung beans are the star, soaking up the flavors of ginger, garlic, and tomatoes for a deep, rich taste. And choosing vegan broth and fish sauce substitutes keeps it vegetarian but still umami-packed. When shopping, look for fresh malunggay leaves if you can—otherwise, spinach works beautifully too!

• Mung beans: These beans soften beautifully and break down into a creamy texture, providing both protein and fiber.
• Onion: Adds sweetness and body when sautéed gently with garlic and ginger.
• Garlic: Essential for that savory, aromatic depth that makes the soup so addictive.
• Ginger: Brightens the soup and gives it that warm, comforting zing you don’t want to miss.
• Tomatoes: Their acidity balances the earthiness of mung beans and rounds out the flavor.
• Vegan chicken broth paste: A secret MVP, this gives the soup an intense savoriness without animal products.
• Vegan fish sauce or soy sauce: Adds that classic Filipino salty umami note; soy sauce works if you can’t find vegan fish sauce.
• Malunggay (moringa) leaves: Nutritious and slightly sharp, these greens add freshness and color; spinach is a handy substitute.
• Oil: For sautéing and building those fragrant vegetable flavors.
• Salt and pepper: To taste, because seasoning makes all the difference.

Tweak to Your Taste

I love sharing this recipe because it’s so easy to make your own. Over time, I’ve played around with different veggies or spices, and honestly, you can’t go wrong. If you want it thicker, add less water; if you fancy it spicier, toss in some chili flakes or fresh green chilies.

• Add veggies: Sometimes I sneak in diced squash or eggplant, which adds lovely texture and sweetness.
• Spices: For a kick, add a pinch of smoked paprika or a bit of turmeric—both add warmth and complexity.
• Protein boost: If you’re not strictly vegetarian, tofu cubes or tempeh stir-fried separately and added at the end can be wonderful.

Step-by-Step: How I Make Ginisang Munggo (Vegetarian Filipino Mung Bean Soup) Recipe

Step 1: Prep the mung beans

I start by sorting through the mung beans to pick out any odd ones or tiny pebbles—yes, this actually happens sometimes! Then I rinse them really well under cold water until the water runs clear. This keeps the soup clean and bright in flavor.

Step 2: Cook the mung beans until tender

Next, toss the beans into a large pot with about 6 cups of water and bring it to a boil over medium heat. Once boiling, lower the heat and let them simmer gently. This takes about 45 to 50 minutes. The key is patience—watch for the beans to soften and their skins to burst, which tells you they’re perfect.

Step 3: Sauté your aromatics

While the beans are cooking, heat oil in a separate pot over medium heat. Add the sliced onions, crushed garlic, and grated ginger with a pinch of salt. Stir frequently and cook for about 4 minutes until everything smells irresistible and soft.

Step 4: Add tomatoes and mash gently

Stir in diced tomatoes and cook for about 3 minutes, gently mashing them against the pot with the back of your spoon to release their juices. This step adds a lovely body and bright acidity to the soup.

Step 5: Combine mung beans and season

Carefully add your cooked mung beans with the cooking water to the pot. Stir in vegan chicken broth paste and vegan fish sauce (or soy sauce). Add more water if you want the soup thinner. Bring everything back to a boil, then simmer for another 10 minutes to marry all those flavors.

Step 6: Finish with malunggay and season to taste

Lastly, toss in the malunggay leaves, stirring them in and cooking just for a minute more—they should stay bright green and fresh. Taste, then adjust with salt and pepper to your preference. Serve hot and enjoy!

How to Serve Ginisang Munggo (Vegetarian Filipino Mung Bean Soup) Recipe

Garnishes

I can’t resist sprinkling chopped fresh green onions or a few fried garlic bits on top before serving. The green onions add a fresh bite, and those crispy garlic pieces give a wonderful crunch and extra aroma.

Side Dishes

This soup pairs so well with a steaming bowl of plain white rice—it’s classic Filipino comfort food to the core. Sometimes, I serve it alongside sautéed bitter melon (ampalaya) or pickled vegetables for a tangy contrast.

Creative Ways to Present

For special occasions, I like to serve the soup in clay pots to keep it warm longer and add a rustic touch. Another favorite is adding a side of homemade vegan garlic bread to soak up all that delicious broth.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes I make this a day ahead on purpose!

Freezing

I often freeze portions in freezer-safe containers or heavy-duty zip-top bags. Just be sure to leave space for expansion. When thawed, the soup might thicken, so add a splash of water or broth as you reheat.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally. This keeps the mung beans from sticking or burning. Microwave works too—just add a little water and cover loosely to keep the moisture in.

FAQs

Final Thoughts

Ginisang Munggo (Vegetarian Filipino Mung Bean Soup) is one of those recipes that feels like an old friend—always comforting, always there when you need a gentle pick-me-up. I love how nourishing it is, without being complicated. Whipping this up lets me bring a little bit of my Filipino roots to my kitchen, and I know you’ll enjoy it just as much once you try it. Give this recipe a go, and I promise, it’ll become your go-to soup that’s both hearty and healthy. Happy cooking!

Print