Reveal the “original” Mung Vermicelli Soup Recipe

Mung bean vermicelli soup is a pre-packed soup of dehydrated seaweeds, mushrooms and vermicelli. (Vermicelli is bihon is Tagalog, by the way.) Personally, Cooking Like A Pro didn’t find it appealing whenever I see them in supermarkets. It’s not until recently that I finally learned to appreciate how smart and healthy this pack really is.

Cooking Mung Vermicelli SoupCooking Mung Vermicelli Soup

Read on and find out more about this ingenious package.

If you like instant noodles, you may probably like mung bean vermicelli soup, as well. It’s a simple home-cooking recipe that is just easy to prepare. You can do a (seemingly) authentic Asian soup with this pack –  in a few minutes just like any instant noodles – only this one’s healthier.

Mung Vermicelli Soup

Jaime Inez
Mung bean vermicelli is also called falooda in India. It is usually made from arrowroot starch and is served on top of kulfi. In Malaysia, it is called tanghoon. Mung bean vermicelli is often confused with bihun, which is a rice-based noodle. Soups made with mung beans have a noodle-like consistency, making them a tasty and comforting soup.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Soup
Cuisine Filipino, Indian
Servings 4 servings
Calories 195 kcal


  • garlic chopped
  • onions cut
  • vegetables e.g. broccoli and carrots
  • shrimps pork or chicken (optional)
  • fish sauce
  • pepper
  • cooking oil
  • hot water


  • Soak the vermicelli and dried vegetables in water, separately .
  • Cooking Mung Vermicelli Soup
  • Cooking Mung Vermicelli Soup
  • Saute' garlic in a very hot pan.
  • Add the shrimps or chicken if you're using any.
  • Add the onions. Stir well.
  • Add the vegetables. I used broccoli and carrots for this dish.
  • Season with fish sauce and pepper.
  • Add hot water.
  • Let the soup boil.
  • Add the soaked vegetables and vermicelli last.
  • Let it simmer until you smell its aromatic flavor.
  • Season further with fish sauce and pepper, as desired.
  • Enjoy with a fried dish and a hot steaming rice.



Notice that we didn't use any artificial seasoning or flavors? I told you it's healthy!
Keyword vermicelli, vermicelli soup

Tips and tricks to make Mung Vermicelli Soup

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Cooking Tips for the Perfect Bowl of Mung Vermicelli Soup

Alright, my soup-loving friends, gather around for some insider tips on crafting the most scrumptious bowl of Mung Vermicelli Soup you’ve ever tasted. This isn’t just soup; it’s a culinary adventure in a bowl, so let’s make sure every spoonful is sheer perfection.

First things first, the broth is the soul of your Mung Vermicelli Soup. You want to start with a high-quality stock – be it chicken, beef, or vegetable – as the foundation of your flavor profile. Now, here’s where patience comes in: let that broth simmer gently, infusing it with the aromatic trinity of onion, garlic, and ginger. These aromatics should be sautéed until they’re just golden enough to whisper their sweet, savory secrets into the liquid.

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Next up, let’s talk mung beans. These little legumes are not only nutritious but also add a delightful creaminess to your soup without overpowering other flavors. Make sure to rinse them thoroughly and pre-cook them until they’re tender but still have a bit of firmness to them. Nobody wants overcooked mung beans turning into mush in their soup!

Now, onto the vermicelli – those delicate strands of rice noodles that make our Mung Vermicelli Soup what it is. Here’s a pro tip: soak the vermicelli in lukewarm water for just the right amount of time until they’re pliable but not fully soft. They’ll finish cooking in the hot broth and absorb all the wonderful flavors without losing their texture.

Let’s not forget the greens! A handful of fresh spinach or bok choy added towards the end of cooking will wilt beautifully in the heat, adding color, nutrition, and a lovely contrast in texture.

And for those who like a bit of heat, a finely chopped chili pepper can be your best friend. Add it to the broth or sprinkle it on top when serving for that extra kick that makes your Mung Vermicelli Soup sing.

Lastly, remember that the magic of Mung Vermicelli Soup is in the balance of flavors. A dash of fish sauce for umami depth, a squeeze of lime for tangy brightness, and a sprinkle of fresh herbs for a fragrant finish will elevate your soup from good to unforgettable.

So there you have it, my fellow culinary adventurers. With these tips, your Mung Vermicelli Soup will not just nourish the body but also warm the soul. Happy cooking, and may your kitchen always be filled with the comforting aroma of this timeless dish.


FAQs About Mung Vermicelli Soup

Welcome to the FAQ section, where curiosity meets clarity and all your burning questions about Mung Vermicelli Soup are answered with gusto!

  • What type of mung beans work best in Mung Vermicelli Soup? Ah, the great bean debate! While you can use whole green mung beans, I’m a staunch advocate for the split yellow variety. Why, you ask? They’re like little golden nuggets of joy that cook up quicker than their green cousins, saving you time and energy. Plus, they meld into the soup with such grace, you’ll wonder why you ever considered anything else.
  • Should I opt for chicken or vegetable stock for my Mung Vermicelli Soup? This is like asking an artist whether blue or red is the superior color – it’s all about personal preference and the palette you’re working with! Chicken stock brings a depth of flavor that’s hard to beat, but if you’re leaning towards a vegetarian option, a robust vegetable stock can be equally divine. My advice? Experiment with both and let your taste buds lead the way. Who knows, you might even discover a new favorite!
  • Can I add meat to my Mung Vermicelli Soup? Absolutely! If you’re a carnivore at heart, feel free to introduce some shredded chicken, thinly sliced beef, or even some plump shrimp into the mix. Just ensure that whatever meat you choose is cooked properly before it makes its grand entrance into the soup.
  • Is Mung Vermicelli Soup gluten-free? Generally speaking, yes! Vermicelli noodles are typically made from rice flour, which is a gluten-free grain. However, always check the packaging if you’re catering to a gluten-sensitive audience. And be mindful of any sauces or stock that might sneak in gluten.
  • How can I make my Mung Vermicelli Soup spicier? If you’re looking to turn up the heat, there are a few ways to fan the flames. Add some sliced chili peppers while the soup simmers, or swirl in a dollop of your favorite hot sauce. For a more subtle warmth, a teaspoon of freshly grated ginger will do wonders.
  • Can I make Mung Vermicelli Soup ahead of time? You sure can! In fact, making it ahead can allow the flavors to marry and intensify. Just prepare the soup as usual, let it cool, and store it in the fridge. When you’re ready to serve, gently reheat the soup on the stove. Just remember to add the vermicelli and greens closer to serving time to maintain their texture.
  • How long does Mung Vermicelli Soup last in the fridge? Properly stored in an airtight container, your Mung Vermicelli Soup can play the long game for about 3-4 days in the fridge. But let’s be real, it’s so delicious that leftovers are unlikely to be a problem.
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There you have it, soup savants! With these FAQs in your culinary toolkit, you’re well on your way to becoming a Mung Vermicelli Soup maestro. Now go forth and create your masterpiece with confidence and a dash of creativity!

Serving Suggestions to Wow Your Guests with Mung Vermicelli Soup


When it comes to serving Mung Vermicelli Soup, presentation is just as important as taste. You want your guests to be wowed before they even take their first bite. So let’s make sure that each bowl of Mung Vermicelli Soup looks as good as it tastes and leaves your guests begging for the recipe.

Start with the right bowl – something deep and wide enough to cradle the soup and its accompaniments comfortably. Ladle the steaming soup into each bowl with a generous hand, ensuring there’s a perfect mix of broth, noodles, mung beans, and any additional ingredients you’ve chosen to include.

Now, for the garnishes – this is where you can really let your creativity shine. A sprinkle of chopped cilantro is classic, but why stop there? Add a few fresh mint leaves for a surprising twist, or some thinly sliced green onions for a bit of crunch. A squeeze of lime juice is essential for that tangy kick, but consider also offering wedges on the side so guests can adjust the acidity to their liking.

For those who enjoy a bit of texture contrast, a handful of bean sprouts can add a delightful crunch. And if you’re catering to spice lovers, a small dish of sliced red chilies or a spicy chili oil on the table will allow them to customize the heat level to their preference.

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Let’s not forget about the bread! A side of crusty bread is indeed divine, but consider offering a variety of options like garlic naan, pita, or even some steamed buns for an extra special touch. These are perfect for soaking up the last drops of that delicious broth.

For a truly impressive presentation, serve the soup with a small platter of these various garnishes and sides. This not only makes the meal interactive and fun but also caters to individual tastes, allowing each guest to tailor their bowl of Mung Vermicelli Soup to their own liking.

And finally, as a beverage pairing, why not offer a light jasmine tea or a crisp white wine? Both choices complement the flavors of the soup without overpowering them.

With these serving suggestions, your Mung Vermicelli Soup is sure to be the star of your next dinner party or family gathering. So ladle up, garnish with love, and watch as your guests marvel at the symphony of flavors in their bowls. Bon appétit!

Personal Touches and Final Thoughts on Mung Vermicelli Soup

Every time I stand over the stove, stirring a best Tagine pot of Mung Vermicelli Soup, I’m transported back to a kitchen filled with the laughter and wisdom of generations past. This soup isn’t just a recipe; it’s a tapestry of memories woven with every simmering bubble.

My grandmother, with her flour-dusted apron and warm, knowing eyes, was the queen of comfort food. She believed that cooking was an act of love, a sentiment I carry with me to this day. With each pinch of salt and herb, I can hear her gentle reminders to taste as you go and cook with your heart.

Mung Vermicelli Soup has become my canvas, allowing me to paint with flavors and share my story in every bowl. It’s a dish that adapts to the seasons of life – a hearty, warming embrace during the winter months, or a light, refreshing reprieve from the summer heat.

As you embark on your own Mung Vermicelli Soup journey, I encourage you to infuse your personality into the pot. Are you a fan of bold flavors? Don’t shy away from that extra splash of fish sauce or squeeze of lime. Do you revel in the crunch of fresh vegetables? Toss in a colorful medley of your favorites.

Remember, the beauty of Mung Vermicelli Soup lies in its versatility. It’s a forgiving dish that welcomes experimentation and improvisation. So go ahead, make it your own. Let it reflect your tastes, your heritage, or even your mood on any given day.

And when you serve this soup, do so with pride and anticipation. Watch as it becomes more than just sustenance; it’s a conversation starter, a reason to gather, and a way to connect. Whether it’s shared around a bustling family table or enjoyed in a quiet moment alone, Mung Vermicelli Soup is a reminder of the simple joys in life.

So, dear friends, as we part ways, I leave you with this: cherish the process of cooking, savor the act of sharing, and always, always cook with love. May your Mung Vermicelli Soup be as fulfilling to make as it is to eat, and may your kitchen always be a place of warmth and happiness. Until we meet again, keep the soup simmering and your heart open.