Ginisang Munggo (Filipino Mung Bean Soup)
This Ginisang Munggo is a delicious and comforting Filipino mung bean soup flavored with rich tomatoes, ginger, and tons of fresh garlic! Serve with rice for a hearty, savory, and budget-friendly meal that the entire family is sure to love!
Ingredients
- 2 tablespoons neutral oil
- 1 ½ pounds tomatoes roughly chopped
- 1 onion diced (about 1 ½ cups)
- 1 1-inch knob of ginger, peeled and thinly sliced (about ¼ cup)
- 12 cloves garlic minced
- 1 jalapeno thinly sliced, optional
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon fresh cracked black pepper plus more to taste
- 1 tablespoon artificial chick’n bouillon
- ½ teaspoon MSG optional
- 4 cups raw mung beans
- 1 13.5 ounce can of full fat coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons vegan fish sauce
- 6 cups baby spinach
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the tomatoes, onion, ginger, garlic, and jalapeno. Season with 1 teaspoon of the salt and pepper, the msg, and the bouillon and sauté, stirring often, until the tomatoes are cooked down and fragrant, 8 to 10 minutes.
- Add the mung beans and 6 cups of water, stirring to combine. Increase the heat to high and once it reaches a light boil, reduce the heat to low, then cover and simmer until the mung beans are cooked through, about 1 hour.
- Next, add the coconut milk, soy sauce, vegan fish sauce, and another 1 to 2 cups of water (I like my ginisang munggo on the soupier side, so I always add an additional 2 cups). Stir until the coconut milk is thoroughly combined, then taste and adjust seasonings if necessary. Garnish with crispy tofu (optional), and serve immediately over rice, and enjoy!
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