iced mung bean soup

Chilled Mung Bean Soup: A Refreshing Summer Treat

Chilled mung bean soup is a beloved summer staple, prized for its cooling sweetness and simplicity. Here’s a step-by-step guide to crafting the perfect version.

Start by rinsing 1 cup of dried mung beans thoroughly, then soak them in 4 cups of water for at least 2 hours (or overnight for creamier results). Drain the beans and transfer them to a large pot with fresh water (6 cups). Bring to a boil, then reduce heat and simmer for 40–50 minutes, until the beans are tender and starting to break apart. Stir occasionally to prevent sticking.

For a classic sweet version, add ½ cup of rock sugar (or granulated sugar) and 1–2 dried tangerine peel pieces (for aroma) during the last 20 minutes of cooking. Once the sugar dissolves, let the soup cool completely, then chill in the refrigerator for at least 2 hours.

Elevate your soup with toppings: add cooked barley or sago for texture, toss in fresh diced mango or lychee for fruitiness, or garnish with crushed ice for an extra chill. For a healthier twist, skip the sugar and add a pinch of salt to enhance natural flavors.

Serve in bowls or glasses, and enjoy this light, hydrating dessert that beats the summer heat effortlessly!