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Ginisang Munggo (Mung Bean Soup) Recipe

ByLucy
Jump to Recipe·5 from 8 reviews

If you’re craving a comforting bowl of Filipino goodness, this Ginisang Munggo (Mung Bean Soup) Recipe is going to sweep you off your feet. It’s warm, nourishing, and packed with flavors that hug you on a chilly afternoon or after a long day. Believe me, once you try this grassroots classic with a personal twist, you’ll find yourself coming back for seconds — maybe even thirds. Let’s dive in!

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Why This Recipe Works

  • Simple, hearty ingredients: Just mung beans, aromatics, and fresh greens come together to create a soulful soup.
  • Layered flavors: The sautéed garlic, onions, and tomatoes build a savory base that makes every spoonful sing.
  • Customizable thickness: You control the consistency by adding water to your liking, perfect for dipping or sipping.
  • Nutrient-packed and satisfying: It’s loaded with protein and vitamins—making it a wholesome meal any time of day.
A close-up view of a creamy lentil soup served in a white speckled bowl, filled with thick, light brown broth. The soup has visible small green lentils, chunks of translucent white onion, bits of orange carrot, and bright green spinach leaves scattered throughout. A woman's hand with light gray nail polish holds a silver spoon decorated with small flowers above the bowl, lifting a spoonful of the soup showing the mix of these ingredients. In the background, there is a white speckled bowl of white rice, and everything is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Ginisang Munggo (Mung Bean Soup) Recipe plays an important role. From the nutty mung beans to the fresh malunggay leaves, these elements combine for a deliciously balanced bowl. When shopping, look for fresh produce and good-quality mung beans; you’ll notice the difference immediately.

  • Mung beans: Make sure to sort and rinse thoroughly to remove any debris — it’s key for clean flavor and texture.
  • Water: Used for cooking beans and thinning the soup; adding it gradually helps customize the broth.
  • Oil: For sautéing aromatics—helps release their intensity and fragrance.
  • Onion: Adds sweetness and depth when cooked down.
  • Garlic: One of the heartbeats of Filipino cooking — don’t skimp on it!
  • Ginger: Adds subtle warmth and a hint of zest, keeping the soup vibrant.
  • Tomatoes: Provide brightness and a gentle tartness, balancing the richness.
  • Vegan chicken broth paste: Boosts savory umami without overpowering.
  • Vegan fish sauce (or soy sauce): Adds saltiness and those unmistakable “sea-like” notes traditional to Filipino dishes.
  • Malunggay (moringa) leaves or spinach: Fresh greens that bring a burst of color and nutrients, plus a mild earthy flavor.
  • Salt and pepper: Essential for bringing it all together and seasoning perfectly to your taste.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Ginisang Munggo (Mung Bean Soup) Recipe is how easy it is to tweak it. Whether you want it thicker as a stew or thinner as a soup, you’re in control. Feel free to experiment with different greens or add extras like smoked tofu or chopped veggies for a heartier meal.

  • With shrimp or pork: I’ve added sautéed shrimp sometimes, and it brings a lovely seafood depth that’s simply irresistible.
  • Spicy kick: If you love heat, toss in some fresh chili or chili flakes while sautéing the garlic and onions — it wakes the soup right up.
  • Vegetarian/vegan friendly: Using vegan broth and soy-based fish sauce keeps it plant-based but full of umami.
  • Seasonal greens: When malunggay isn’t around, spinach, kale, or even arugula works great — just add them right before serving to keep their color bright.

Step-by-Step: How I Make Ginisang Munggo (Mung Bean Soup) Recipe

Step 1: Prep Your Mung Beans Like a Pro

First, sort through the mung beans carefully — it’s a small but crucial step to avoid gritty surprises in your soup. Pick out any discolored beans or bits of debris. Rinse them under cold water until the water runs clear—that means all the starch dust and dirt are gone. Drain well and set aside. Trust me, this little bit of care makes the texture so much smoother.

Step 2: Cook the Beans Until Soft and Tender

Transfer the cleaned mung beans to a large pot, add 6 cups of water, and bring it to a boil over medium heat. Once boiling, reduce to a gentle simmer and cook for about 45 to 50 minutes. You’ll want to check occasionally and stir a bit to keep beans from sticking. You’ll know they’re ready when the beans are soft and their skins start to burst open, releasing a creamy texture. If the water reduces too much before the beans soften, add a little more hot water so nothing burns at the bottom. This slow process builds a smooth base for your soup.

Step 3: Sauté the Aromatics for That Flavor Boost

In another pot over medium heat, warm up your oil. Toss in the onions, garlic, grated ginger, and just a pinch of salt. Stir often and let these cook until fragrant and tender — about 4 minutes. This step is where that signature Filipino “hug in a spoon” starts forming. Then add your diced tomatoes and gently mash them with the back of your spoon as they soften, roughly 3 minutes. The mixture should be juicy and aromatic by now.

Step 4: Bring It All Together and Simmer

Carefully add your cooked mung beans along with their cooking water into the pot of sautéed aromatics. Stir in the vegan fish sauce and broth paste, mixing everything evenly. Depending on your preferred soup thickness, add some or all of the remaining 2 cups of water. Turn the heat back up and bring to a boil, then lower the heat and let it simmer gently for 10 minutes to marry the flavors. This simmer is where the magic happens, so don’t rush it.

Step 5: Add Greens and Final Seasoning

Stir in your malunggay or spinach leaves and cook for just about a minute until wilted but still vibrant. Taste your soup and season with salt and pepper as needed. This step is fun because you can adjust the balance — maybe a touch more fish sauce or a pinch more pepper, whatever makes it your perfect bowl. Serve it hot and enjoy the comfort in every spoonful.

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Tips from My Kitchen

  • Soak or don’t soak: I’ve tried soaking mung beans to speed cooking, but I actually prefer starting dry for the best texture — just keep an eye and add water as needed.
  • Don’t rush the sauté: Taking your time with garlic and onions really deepens the flavor and makes a big difference.
  • Adjust thickness on the fly: I usually start with less water and add more once the soup is nearly done, so I can control how brothy it feels.
  • Keep greens fresh: Add leafy greens as the very last step so they’re still bright and not overcooked or slimy.

How to Serve Ginisang Munggo (Mung Bean Soup) Recipe

A close-up of a thick stew served in a white bowl with black speckles, filled with a mix of green lentils, pieces of tomato, spinach leaves, and translucent cooked onions in a light brown broth. The texture looks soft and hearty with visible small grains and leafy greens throughout. A silver spoon with floral engravings rests inside the bowl on the left side. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always love topping my bowl with a fresh squeeze of calamansi juice to brighten the flavors, and if you like a little heat, crispy fried garlic or chopped green chilies are amazing additions. Sometimes I sprinkle toasted sesame seeds or a drizzle of toasted sesame oil for a subtle twist. These little touches elevate the humble soup to a friendly feast.

Side Dishes

Simple steamed rice is classic, but I also serve this with a side of sautéed bitter melon or a fresh cucumber salad to balance the richness. For a more filling meal, a side of fried tofu or lumpia (Filipino spring rolls) works beautifully. It’s the perfect combo of textures and flavors.

Creative Ways to Present

For special family gatherings, I’ve served this soup in rustic clay pots to keep it warm longer, and garnished with edible flowers or finely sliced chili rings. You can also ladle it into individual soup bowls with a side of herb sprigs for a pretty, thoughtful touch. It’s surprisingly impressive for such a simple dish!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 4 days. The mung beans will continue to absorb broth, so the soup thickens—just add a splash of water when reheating to loosen it back up.

Freezing

This soup freezes well, too — portion it in freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove. The texture holds up nicely, though I always stir in fresh greens only after reheating for the best freshness.

Reheating

I prefer reheating gently on the stovetop over low heat with a splash of water or broth to get the consistency just right. Microwave works in a pinch, but watch the heat carefully to avoid drying out the mung beans. Fresh greens should be added at the very end for that fresh pop.

FAQs

  1. Can I use canned mung beans for this Ginisang Munggo (Mung Bean Soup) Recipe?

    Canned mung beans can save time, but they’re usually softer and less creamy than cooked-from-scratch beans. If you use canned, reduce cooking time with the aromatics and add the beans last just to heat through. You might need less water since the beans are already cooked.

  2. What can I substitute for malunggay leaves if I can’t find any?

    If malunggay (moringa) isn’t available, spinach is your best friend—mild and readily available. Kale or Swiss chard also work well, just add those greens near the end to keep them fresh and vibrant.

  3. How do I make this soup thicker or thinner?

    The thickness depends on how much water you add after the beans are cooked. For a thicker stew, go light on the water. For soupier consistency, add the reserved water or extra broth gradually until it suits your preference.

  4. Is this recipe suitable for vegans?

    Absolutely! This recipe uses vegan chicken broth paste and vegan fish sauce (or soy sauce), making it 100% plant-based and packed with umami flavors traditionally found in Filipino cooking.

Final Thoughts

This Ginisang Munggo (Mung Bean Soup) Recipe is one of those dishes that feels like a warm hug on a busy day. It’s simple, nourishing, and versatile — perfect for those moments when you want something homemade without fuss. I hope you enjoy making it as much as I do, tweaking it to your taste, and sharing that goodness around the table. Trust me, once you get this down, it’ll be a go-to comfort food that you’ll want to pass on to friends and family.

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Ginisang Munggo (Mung Bean Soup) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 58 minutes
  • Total Time: 1 hour 13 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Filipino
  • Diet: Vegan
Print Recipe

Description

Ginisang Munggo is a traditional Filipino mung bean soup, rich in flavor and comforting with garlic, tomatoes, and malunggay leaves. This vegan version uses plant-based broth and fish sauce alternatives to create a hearty, healthy dish perfect for any meal.

Ingredients

Main Ingredients

  • 1 cup dried mung beans
  • 8 cups water, divided (plus more as needed)
  • 2 tablespoons oil
  • 1 onion, peeled and sliced thinly or diced
  • 8 garlic cloves, peeled, crushed, and minced
  • 1-inch ginger, grated
  • 2 ripe tomatoes, diced
  • 2 tablespoons vegan chicken broth paste
  • 1 tablespoon vegan fish sauce (or soy sauce)
  • 1 big handful malunggay (moringa) leaves (or spinach), hard stems removed
  • Salt and pepper, to taste

Instructions

  1. Prepare the mung beans: Sort through the mung beans, discarding any discolored or shriveled beans and any rocks or dirt. Rinse the beans in cold water until the water runs clear. Drain well.
  2. Cook mung beans: Transfer the mung beans to a large pot along with 6 cups of water. Over medium heat, bring to a boil. Lower the heat and cook for about 50 minutes or until the beans have softened and the skins have burst. Add more water as needed during cooking.
  3. Sauté aromatics: In another pot over medium heat, add oil. Add the onions, garlic, ginger, and a pinch of salt. Cook until tender and aromatic, about 4 minutes.
  4. Cook tomatoes: Add diced tomatoes to the pot. Cook while mashing with the back of a spoon until softened, about 3 minutes.
  5. Combine and simmer: Add the cooked mung beans with their cooking water, vegan fish sauce, and broth paste. Mix until uniform. Add more of the remaining 2 cups of water depending on the desired thickness. Bring to a boil and then reduce to a simmer. Cook for 10 more minutes.
  6. Add greens: Stir in the malunggay leaves and cook for 1 minute more.
  7. Season and serve: Taste the soup and season with salt and pepper to your preference. Serve hot for a comforting meal.

Notes

  • Malunggay leaves can be substituted with spinach if unavailable.
  • Adjust the thickness by adding more water if the soup becomes too thick.
  • For extra flavor, you can add diced smoked tofu or tempeh as protein additions.
  • Use gluten-free soy sauce if needed to keep the recipe gluten free.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 3.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 7 g
  • Protein: 10 g
  • Cholesterol: 0 mg

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