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
Scale
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
- 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.
- 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.
- 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.
- Cook tomatoes: Add diced tomatoes to the pot. Cook while mashing with the back of a spoon until softened, about 3 minutes.
- 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.
- Add greens: Stir in the malunggay leaves and cook for 1 minute more.
- 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
