Mung Bean Soup


This is a very popular Asian dish called “Ginisang Monggo” (sautéed mung bean). It’s usually eaten as a soup or together with any kind of fried fish as milkfish, Pompano, or salmon. It’s said that the meal is a perfect combination. We add a few slices of bittermelon or Indian karela. The soup is often sautéed with pork or beef, but I decided to utilize some leftover fried fish. Let’s begin!



Half of a small bittermelon (seeds removed, sliced into half moons)

3 cloves garlic, minced

1 medium sized red onion

1 tsp. crushed red pepper flakes

1/2 – 1 tsp. Himalayan pink salt

2 1/2 cups of chicken broth

2 cups of green mung beans, rinsed, drained, boiled with water, and simmered till tender

3 pieces tomatoes, sliced, juice separated

1 bunch of spinach (or Moringa leaves), stems removed, soaked in water to remove dirt

1 cup of left-over fried fish, shredded, bones removed



1. Sauté garlic in 2 tablespoons olive oil in a huge pan or pot, then add onions, and continue sautéing till opaque and translucent (roughly 1-2 minutes). Add fish, stir, add sliced tomatoes, drained tomato juice, then stir in the crushed red pepper flakes and 1/2 teaspoon Himalayan pink salt.

2. Add 2 cups of drained mung beans and 2 1/2 cups of chicken broth; cover and simmer gently for 10-15 minutes.

After 15 minutes, uncover and add seasoning according to your preference. Optionally, you may add bittermelon to taste. Add drained spinach or Moringa leaves. Stir until spinach or Moringa leaves are slightly wilted. Ladle immediately into individual bowls and serve while piping hot. Very good for the coming cold months. Sarap!!


Another idea which is very common among the Asians is flavoring this soup with Bittermelons or the Indian Karela. Take a look at the picture below. Enjoy another Sarap Recipe.


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