Recipes | Ginisang Mongo (Mung Beans Soup)

ginisang mongo (mung beans soup)

Mung beans soup (or gisadong mongo) is usually served on Fridays in place of meat dishes since mung beans are rich in protein. Nowadays however, mung beans are served any day of the week. And for today's post, mung beans soup will be our featured recipe.


250 grams mung beans
250 grams pork (shrimps can be used in place of pork)
1 bunch of camote tops (I prefer chili tops but not available so I used camote tops)
1 onion, sliced
5 cloves garlic, minced or crushed
4 tomatoes, cut into quarters1 tbsp cooking oil
1 knorr (pork) cube
1 cup of coconut cream (first extract)
1 liter of water 
salt to taste

How to cook:

  1. Put the mung beans and water in a pot and bring to a boil for about 30 minutes or until the beans are soft. Mash the beans and set aside.
  2. On a separate pan, stir fry the pork meat until brown. Put onto the side afterwards and then saute onion, garlic and tomatoes. Add half a cup of water and put in the knorr cube. Simmer for about 2-3 minutes. (If you're using shrimps, saute onion, garlic and tomatoes first and then add in the shrimps and saute until shrimps turn red.)
  3. Pour the sauteed mixture onto the mashed mung beans. Let it simmer for another 2 -3 minutes. Add in camote tops (or chili tops, whatever's available) and then pour the coconut cream. Simmer for another 2 minutes.

That's it, mung beans soup is done. It is best served with warm rice and fried fish. Enjoy! :)

mung beans soup with shrimp and chili tops

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