Green Mung Bean Soup is a traditional Chinese sweet soup. The flavors are simple, and the texture is velvety and creamy. It can be served cold in the summer or warm in the cold depths of winter. Stovetop and Instant Pot Instructions.
Can't get enough of Chinese dessert soups? Try my Red Bean Soup next!
In China, Mung Bean Soup is most popular in the summer because it's known to have "cooling" properties. You'll find it in the freezer of almost every street store or simmering in giant pots at Chinese hotpot restaurants.
🌱 What Are Mung Beans?
Mung beans, also known as green beans, are tiny legumes related to beans and lentils. They come with a small green husk and are roughly the size of barley.
In China, they're commonly used in desserts and soups.
Do I need to Soak Them?
No! Unlike bigger beans like red beans or chickpeas, mung beans don't require soaking. They're smaller, so they cook up way faster.
Just give them a gentle wash, and they're ready to use in your recipe.
⭐ Tips To Make Mung Bean Soup Extra Special
Blend the Beans for Creaminess.
Use a food processor or immersion blender to blend the beans. It releases their starches, which naturally thicken the soup and make it creamier.
Don't Skip the Coconut Milk.
Some recipes might say adding coconut milk is optional, but I believe it's just as important as the mung beans themselves. It adds a layer of creaminess, transforming an otherwise thin soup into an indulgent treat.
Some restaurants might skip this step to cut costs, but trust me, coconut milk adds that extra touch of luxury.
- Dried Mung Beans: We'll be using 1 cup of beans today.
- Rock Sugar: A common sweetener in Chinese cooking, it's slightly less sweet than granulated white sugar. If you don't have rock sugar, you can substitute it with brown sugar or white sugar.
- Coconut Milk: Coconut milk adds a layer of creaminess, transforming this otherwise thin soup into a luxurious decadence.
⬇️ Instant Pot instructions are provided in the recipe card.
STEP 1: Bring 6 cups of water to a boil. Add the mung beans and rock sugar. Stir until the rock sugar dissolves, then cover and simmer for 30 minutes, stirring occasionally.
STEP 2: Remove from the heat and cool slightly. Use a blender, food processor, or immersion blender to blend about half of the beans until smooth. Add the processed beans back to the pot.
STEP 3: Stir in coconut milk, increase the heat to high to bring it to a boil, then reduce the heat and simmer for another 30 minutes to thicken.
Serve immediately for a warm soup or refrigerate it for 4 hours until it's cold. To cool it down faster, place the pot in an empty sink and fill it with cold water. You may need to do 2-3 water changes to get it to cool completely.
🥡 Storage & Leftovers
Storing: Allow the sweet mung bean soup to cool to room temperature, then store in an air-tight container in the refrigerator for up to 5 days.
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Chinese Mung Bean Soup
- 6 cups water
- 1 cup mung beans
- ⅓ cup rock sugar (or white sugar or brown sugar)
- ½ cup coconut milk (see notes)
- Bring 6 cups of water to a boil. Add the mung beans and rock sugar. Cover and simmer for one hour, stirring occasionally.
- Remove from the heat and cool slightly. Use a blender, food processor, or immersion blender to blend about half of the beans until smooth. Add the processed beans back to the pot.
- Stir in coconut milk, increase the heat to high to bring it to a boil, then reduce the heat and simmer for another 30 minutes to thicken.
- Serve immediately for a warm soup or refrigerate it for 4 hours until it's cold.
Instant Pot Method
- Add all the ingredients. Place the lid on your Instant Pot and set it to manual pressure cook on HIGH setting for 15 minutes. It should take about 15 minutes to come to pressure.
- Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid. Serve immediately for a warm soup or refrigerate it for 4 hours until it's cold.