Mung Bean Soup (Ginisang Munggo)
This Mung Bean Soup or Ginisang Munggo is a Filipino favorite that is really healthy and packed with vitamins and lots of nutritional benefits. Try my thick and creamy version and love it...
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cup mung bean ((Monggo Beans) - washed and drained)
- 5-7 cup water
- 2 tbsp oil
- 1/2 cup pork belly (- sliced thinly)
- 3 tbsp fish sauce (or 1 tablespoon salt)
- 2 clove garlic (- minced)
- 1 medium onion (-chopped)
- 2 pc tomato (- sliced)
- 2 cup bitter gourd ((ampalaya) - optional)
- 1 stalked celery (-chopped)
- 1/2 cup smoked fish meat ((tinapa) - shredded )
- 1 cup pork rind ((chicharon) chopped in smaller pieces)
- 2 cup spinach (- or bitter gourd leaves)
Instructions
- 1
In a pot, boil the monggo beans in 5 cups of water over medium heat. Once it boils, cover the pot and reduce heat to low and let simmer until tender about 30 minutes.
- 2
Transfer the content of the pot in a deep bowl if using a stab mixer or in a blender, pulse to make a puree.
- 3
On the same pot, heat oil and cook the pork belly until browned and fat is rendered.
- 4
Add garlic, onion, and tomatoes and saute until tender. Add fish sauce and cook for another minute. If using salt, it may be added on the last step instead.
- 5
Add the pureed Monggo beans to the pot. Add 1-2 cups of water if it is too thick. When it starts to simmer, add the bitter gourd, celery and smoked fish. Let it simmer for another 2-3 minutes.
- 6
Lastly, add the pork rind (chicharon) and spinach. Season with salt if needed. Turn off heat.
- 7
Transfer to your soup bowl and serve while hot with rice.