Description
Ginisang Munggo is a comforting Filipino mung bean soup made with sautéed aromatics, tomatoes, and nutritious malunggay leaves, seasoned with vegan broth paste and fish sauce for a rich, savory flavor. This hearty dish is perfect for a warming meal and is fully vegan.
Ingredients
Scale
Main Ingredients
- 1 cup 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
- Prepare the beans: 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.
- Cook mung beans: 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 50 minutes or until beans have softened and skins have burst. Add more water as needed.
- Sauté aromatics: 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: Add diced tomatoes and cook, mashing with the back of the spoon, until softened, about 3 minutes.
- Combine ingredients: 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 desired consistency. Bring to a boil then lower to simmer. Cook for 10 more minutes.
- Add greens: Add malunggay leaves and cook for 1 minute more.
- Season and serve: Taste and season with salt and pepper to taste. Serve hot.
Notes
- Rinse mung beans thoroughly to remove dirt and impurities for a cleaner taste.
- Adjust the amount of water added after cooking the beans to achieve preferred soup thickness.
- Malunggay leaves can be substituted with spinach or other leafy greens if unavailable.
- Vegan chicken broth paste and vegan fish sauce can be replaced with vegetable broth and soy sauce respectively for alternative flavoring.
- Soaking mung beans for a few hours before cooking can reduce cooking time.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
