{"id":10764,"date":"2026-11-08T02:46:22","date_gmt":"2026-11-08T02:46:22","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=10764"},"modified":"2026-11-08T02:46:22","modified_gmt":"2026-11-08T02:46:22","slug":"mung-bean-soup-chinese-style","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/es\/mung-bean-soup-chinese-style\/","title":{"rendered":"Chinese Mung Bean Soup: Ingredients, Texture and Tradition"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Chinese Mung Bean Soup?<\/h2>\n<p class=\"p1\">L\u00fc Dou Tang (\u7da0\u8c46\u6e6f, l\u01dc d\u00f2u t\u0101ng) is a soup made from whole green mung beans cooked in water, often sweetened for dessert. The beans soften and may split, giving the liquid a gently grainy texture.<sup>[1][2]<\/sup> <\/p>\n<ul>\n<li>Base: dried mung beans and water.<\/li>\n<li>Sweetener: rock sugar, ordinary sugar or another recipe-specific choice.<\/li>\n<li>Serving: warm or chilled, with optional additions that vary between recipes.<sup>[1][2]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">The green beans here are small dried pulses, not long green vegetable pods.<sup>[1]<\/sup> <\/p><\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Chinese-mung-bean-soup-guide-to-ingredients-cooking-textures-and-local-versions.webp\" alt=\"Chinese mung bean soup guide to ingredients cooking textures and local versions\" title=\"Chinese mung bean soup ingredients texture cooking and local food traditions\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Soft mung beans in sweet broth with varied textures and regional additions<\/figcaption><\/figure>\n<p class=\"p1\">Local additions can change both the broth and the bite.<sup>[3][4]<\/sup> <\/p>\n<h2>Whole Green Mung Beans in a Sweet Soup<\/h2>\n<p class=\"p1\">The starting ingredient is the whole dried mung bean, with its green skin still attached. It differs from yellow split mung beans, whose outer husk has been removed.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Cooking softens the bean inside the skin. Some beans remain recognizable while others break down, depending on the method and the texture wanted.<sup>[1][2]<\/sup> <\/p>\n<h2>A Simple Base and Optional Additions<\/h2>\n<p class=\"p1\">The main components have clear roles:<\/p>\n<ul>\n<li>Mung beans provide the soft, starchy solids.<\/li>\n<li>Water forms the surrounding broth.<\/li>\n<li>Sugar or another sweetener changes the soup into a sweet bowl.<sup>[1]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">One home recipe adds lily-bulb pieces and a little glutinous rice for extra texture and body.<sup>[1]<\/sup> Other home variations add pumpkin, or combine the soup with coconut milk and cooked sago.<sup>[5]<\/sup> <\/p>\n<p class=\"p1\">These additions describe different recipes, rather than a compulsory ingredient list.<\/p>\n<h2>Soaking, Simmering and Sweetening the Beans<\/h2>\n<p class=\"p1\">One straightforward home preparation uses four stages:<sup>[2]<\/sup> <\/p>\n<ol>\n<li>Rinse and sort the beans, removing small stones.<\/li>\n<li>Soak for four hours; discard the soaking water.<\/li>\n<li>Add fresh water, boil, then simmer covered for 30\u201340 minutes until soft.<\/li>\n<li>Stir in sugar to taste until dissolved.<\/li>\n<\/ol>\n<p class=\"p1\">Watch for boiling over. These timings belong to that recipe; use its complete bean and water quantities.<\/p>\n<h2>Thin Broth or a Soft, Grainy Soup<\/h2>\n<p class=\"p1\">L\u00fc Dou Sha (\u7da0\u8c46\u6c99, l\u01dc d\u00f2u sh\u0101) is another name for this dessert. For a thinner bowl, stop when beans soften; longer cooking gives a thicker consistency.<sup>[2]<\/sup> <\/p>\n<h2>Summer Traditions and Regional Versions<\/h2>\n<p class=\"p1\">A home cook describes mung bean soup as a recurring summer dish in her family.<sup>[1]<\/sup> Its food traditions also include distinct local combinations.<\/p>\n<p class=\"p1\">Hong Kong&#8217;s Family Health Service documents a kelp-and-mung-bean sweet soup, with optional dried mandarin peel and herbs.<sup>[3]<\/sup> <\/p>\n<p class=\"p1\">In a recorded <a href=\"https:\/\/www.thechinajourney.com\/what-to-eat-in-suzhou\/\">Suzhou food<\/a> community activity, steamed mung beans and glutinous rice were combined with mint water, coloured candied shreds and raisins. This assembled version offers separate textures in a cool liquid rather than relying only on beans simmered into the broth.<sup>[4]<\/sup> <\/p>\n<h2>FAQs About Chinese Mung Bean Soup<\/h2>\n<h3>Are the green beans the same as long green pods?<\/h3>\n<p class=\"p1\">No. This soup uses dried mung beans, a small green pulse.<sup>[1]<\/sup> <\/p>\n<h3>Can mung bean soup be served cold?<\/h3>\n<p class=\"p1\">Yes. The plain home recipe can be served hot or cold.<sup>[2]<\/sup> <\/p>\n<h3>Must mung bean soup contain kelp?<\/h3>\n<p class=\"p1\">No. Kelp is one documented addition, while plain beans, water and sugar form another version.<sup>[2][3]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Judy, The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/mung-bean-soup\/\" target=\"_blank\" rel=\"noopener noreferrer\">Mung bean soup: beans, ingredients and home preparation<\/a><\/p>\n<p class=\"p1\">[2] Ellen L., The Hong Kong Cookery. <a href=\"https:\/\/www.thehongkongcookery.com\/2014\/07\/green-bean-dessert-soup.html\" target=\"_blank\" rel=\"noopener noreferrer\">Green bean dessert soup<\/a><\/p>\n<p class=\"p1\">[3] Hong Kong Department of Health, Family Health Service. <a href=\"https:\/\/www.fhs.gov.hk\/tc_chi\/health_info\/child\/14732.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Seaweed and mung bean sweet soup: ingredients and method<\/a><\/p>\n<p class=\"p1\">[4] Suzhou Women&#8217;s Federation. <a href=\"https:\/\/szwomen.suzhou.gov.cn\/szsfnlhh\/dtlm\/202408\/b288adb84a1547b3b212e222f0f335ff.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">Fenghua community: preparing Suzhou-style mung bean soup<\/a><\/p>\n<p class=\"p1\">[5] Elaine, China Sichuan Food. <a href=\"https:\/\/www.chinasichuanfood.com\/mung-bean-soup\/\" target=\"_blank\" rel=\"noopener noreferrer\">Mung bean soup and home variations<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Explore Chinese mung bean soup: green beans in sweet broth. Learn ingredients, soft and grainy textures, cooking methods and Hong Kong and Suzhou variations.<\/p>","protected":false},"author":1,"featured_media":10765,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[315,287,316],"class_list":["post-10764","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-desserts-snacks","tag-festival-food","tag-hub-traditional-chinese-desserts"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Explore Chinese mung bean soup: green beans in sweet broth. 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