Mung Bean Soup Recipe

Mung bean soup is a very popular supper dessert because of its cooling and calming effect on the body. It is said to rid of edema and headache. More importantly, it is a very effective antidote for toxicity of arsenic, as well as poisons from plants or minerals.


  • 1/2 cup of green mung beans
  • Small piece of dried kelp, about 2x2 inches (optional)
  • 6 cups of water
  • 5 tablespoons of brown or rock sugar


  1. Soak the beans and kelp overnight (or, a minimum of 4 hours) in plenty of water.
  2. Discard the water and place the beans in a large pot and add 6 cups of fresh water. If you are adding the kelp, cut it into small pieces and add to the beans.
  3. Bring the water to a boil, then reduce the heat and stir well.
  4. Simmer for 60-80 minutes until the beans have expanded out of their skins. They should be very soft and fluffy. Add more water if needed.
  5. Add sugar to taste.
  6. Serve hot or chilled.

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