📝 About This Recipe
Deeply rooted in Cantonese wellness traditions, this soothing Mung Bean Soup with Kelp is the ultimate antidote to a sweltering summer day. The mung beans are simmered until they 'blossom' into a creamy texture, perfectly complemented by the silky, mineral-rich ribbons of dried kelp. Infused with the subtle citrus notes of aged tangerine peel and the gentle sweetness of rock sugar, this cooling tonic is as much a medicinal elixir as it is a delightful dessert.
🥗 Ingredients
The Base
- 1 cup Dried Mung Beans (rinsed and soaked for 2 hours)
- 8 cups Water (filtered water preferred)
The Aromatics & Seaweed
- 20 grams Dried Kelp (Kombu) (soaked until soft, then sliced into thin strips)
- 1 piece Aged Tangerine Peel (Chenpi) (about 2 inches, soaked and pith scraped off)
- 2 slices Fresh Ginger (smashed to release oils)
Sweetener & Texture
- 100-120 grams Yellow Rock Sugar (adjust to preferred sweetness)
- 2 tablespoons Sago Pearls (optional, for added texture)
- 1 pinch Salt (to balance the sweetness)
👨🍳 Instructions
-
1
Begin by rinsing the dried mung beans thoroughly under cold running water until the water runs clear. Soak them in a bowl of water for at least 2 hours to speed up the cooking process.
-
2
Place the dried kelp in a separate bowl of warm water for 20 minutes. Once softened, rinse away any excess salt or grit, and slice the kelp into thin, bite-sized ribbons about 2 inches long.
-
3
Soak the aged tangerine peel in warm water for 15 minutes. Once soft, use a small spoon to gently scrape off the white inner pith, which can be bitter; this ensures only the fragrant citrus aroma remains.
-
4
In a large heavy-bottomed pot or a traditional clay pot, combine the 8 cups of filtered water, the soaked mung beans, and the smashed ginger slices.
-
5
Bring the pot to a vigorous boil over high heat. Allow it to boil uncovered for 5 minutes, skimming off any green foam that rises to the surface.
-
6
Add the prepared tangerine peel and the kelp strips to the pot. Reduce the heat to medium-low and place a lid on the pot, leaving it slightly ajar to prevent boiling over.
-
7
Simmer the soup for 45-50 minutes. You are looking for the mung beans to 'pop' or blossom, meaning the skins have split and the starch has begun to thicken the water.
-
8
If using sago pearls, add them now. Stir frequently for 10 minutes to ensure they don't stick to the bottom, cooking until they are mostly translucent with a tiny white dot in the center.
-
9
Incorporate the yellow rock sugar and a pinch of salt. Stir gently until the sugar has completely dissolved.
-
10
Taste the soup. It should be light and refreshing, not cloyingly sweet. Add more water if the consistency is too thick, or simmer for 5 more minutes if you prefer it creamier.
-
11
Remove the ginger slices and the tangerine peel if you prefer a smoother texture before serving.
-
12
Turn off the heat. You can serve this soup steaming hot for a comforting treat, or let it cool to room temperature and then chill in the refrigerator for the ultimate cooling summer dessert.
💡 Chef's Tips
For a 'sandier' texture (highly prized in Cantonese cuisine), use a wooden spoon to mash some of the beans against the side of the pot halfway through cooking. Always scrape the white pith from the tangerine peel; it’s the secret to avoiding a bitter aftertaste. If you don't have aged tangerine peel, a small strip of fresh orange zest can work, though the flavor profile will be brighter and less earthy. Yellow rock sugar provides a mellow, honey-like sweetness that granulated white sugar cannot replicate. Do not add the sugar until the beans are fully softened, as sugar can sometimes prevent legumes from softening properly if added too early.
🍽️ Serving Suggestions
Serve chilled in small porcelain bowls as a refreshing afternoon snack on a hot day. Pair with savory dim sum items like radish cakes or taro dumplings to balance the meal. Enjoy warm after a heavy dinner to aid digestion and cleanse the palate. For an extra floral note, garnish with a few dried osmanthus flowers just before serving. Accompany with a glass of iced jasmine tea for a complete botanical experience.