I think I have (finally) mastered the art of cooking ginisang munggo (stir-fried mung beans)! Haha! When you cook it every week like I do, it’s not surprising how this dish can be just as easy as boiling water. Good thing my cousin taught me a new twist in cooking munggo. What do you say to adding ginger and spinach into the mix?
Thank goodness to this new discovery that Cooking Like A Pro have a new healthy recipe in cooking munggo (mung beans). Did you know that you can add spinach and ginger in this munggo dish? Brilliant!
Here’s how to make Munggo soup with Ginger:
Munggo with Ginger Soup
- garlic crushed and chopped
- ginger crushed and chopped
- onions chopped
- tomatoes chopped not diced
- mung beans boiled to softness
- shrimps or pork cut into small sizes
- fish sauce
- black pepper
- long green chili siling haba
- Boil the mung beans to softness for 30-45 minutes under medium-high heat.
- Set the cooked beans aside without draining. We'll use this broth for our soup.
- Put oil unto a hot deep pan.
- Saute' the garlic until golden brown.
- Saute' the ginger with the garlic.
- Add in the shrimps or pork into the pan. Stir well.
- Season the dish with fish sauce and a bit of pepper.
- When the proteins are cooked, add the onions. Stir well
- When the onions soften, add the tomatoes. Stir well.
Crush the tomatoes while stirring. It will add a stronger flavor into the dish.
- Cover the pan. Lower the heat; and allow the dish to simmer.
- Slowly the add mung beans and its broth into the dish.
- Let it boil so the flavors come together.
- Once it boils, adjust the taste to your preference. Add ginger or fish sauce as desired. I usually add some more ginger at this point to give the soup a strong kick.
- Cooking Munggo with Ginger (Soup Recipe)
- Let the dish boil once more after seasoning.
- Add the spinach.
- Let the dish simmer until the spinach cooks.
- Make the final adjustments at this point.
It also helps to add a pinch of salt. It usually brings out the flavors of the dish.
- Turn off the heat and put the long green chili on top.
- Do not stir.
- Cover the pan and remove it from the stove.
About Munggo soup
Munggo soup is usually served with rice or noodles, and is served with chicharon (noodles). It’s packed with vitamins and nutrients, and is a Filipino favorite. It’s rich in fiber and protein, which makes it an excellent choice for those who are trying to cut down on fat. Munggo soup also goes well with other Filipino dishes. It can be a delicious and nutritious way to start your day.
Munggo soup is a Filipino classic that can be made with beef or chicken. Mung beans and stock are cooked for 45 minutes to one hour, and then shrimp, tinapa, and other ingredients are added. The mixture is then simmered for a further 10 minutes before adding the tomatoes. The broth is finished cooking, and the mung beans are ready. Munggo soup is a perfect meal for those who want to eat more healthily and enjoy delicious flavors.
Munggo soup is often flavored with garlic, tinapa, or other herbs. It’s a nutritious dish that can be made with a variety of different ingredients. Mung beans are one of the most common sources of fiber in the Philippines. When cooked correctly, it provides a healthy and filling meal. It’s also a great way to eat protein while on a strict diet. But be sure to consult your physician before making your own version.
My Munggo Soup Cooking Tips
Over the years I’ve perfected my own version of Munggo Soup and wanted to share some of my tips with you all:
- Soak the beans overnight – This helps reduce cooking time and makes the beans nice and tender.
- Sauté the aromatics – Cooking the garlic, ginger, onions in oil first brings out their amazing flavors.
- Simmer low and slow – Letting the beans simmer gently is key to perfectly cooked, creamy beans.
- Finish with coconut milk – Stirring in coconut milk at the end gives it a rich, silky texture.
- Garnish with greens – I love mixing in spinach or kale for color and nutrients.
- Add protein – Sometimes I’ll add extra protein like tofu or chicken to make it a heartier meal.
Serving Suggestions for Munggo Soup
Munggo Soup is delicious on its own, but here are some of my favorite ways to serve it:
- Over steamed white or brown rice
- With a side of garlic fried rice or egg noodles
- Topped with crushed chicharrones (fried pork rinds)
- With a squeeze of fresh lime juice
- With sliced avocado on top
- With a dash of hot sauce for a kick
This soup is also very versatile. Feel free to switch up the protein or veggies – the flavor combo is so good!
Storing and Freezing Munggo Soup
Munggo Soup stores easily:
- Fridge: Let cool completely then store in an airtight container up to 4 days.
- Freezer: Let cool completely then transfer to freezer bags or containers up to 3 months. Thaw overnight in fridge before reheating.
Reheat gently over medium-low heat until piping hot. Add a splash of broth or water if too thick.
I really hope you guys give this Munggo Soup with Ginger a try soon. It’s truly one of my favorite soups beside Bok Choy Soup and I love sharing it with others. The combination of mung beans, garlic, ginger and coconut milk is just incredible. It’s nourishing food for the soul! Let me know if you have any other questions. I’m happy to help. Enjoy!