Monggo Guisado(Mung Bean Soup)

Written by on in Filipino, Filipino, Filipino Dishes, Health and Nutrition, Pork, Soups, Vegetables

Monggo Guisado (Mung Bean Soup) is pretty easy to make and yet they are really healthy. To top it off, this soup is really inexpensive. Some people cook it with both pork and shrimp but you can cook it with either of the two. This is always good for people who’s cutting down on meat that’s why it’s very popular during Lent season. The vegetables that are being normally used here is the bittermelon, bittermelon(ampalaya) leaves or the moringga(malunggay) leaves which is packed with anti-oxidants. Here in America, sometimes they are hard to find(bittermelon and moringga leaves)  so spinach or kale should do it if you can’t find any. Bittermelon is not a favorite by many so the option is all yours whether to use or not to use….(wink wink!)

Monggo Guisado(Mung Bean Soup)

I recommend reading my tips first. That way, you  might want to follow some tips there that will affect your grocery-buying or the way you will cook and prepare your meal or the recipe itself.

Prep Time: 20-25 minutes

Cooking Time: 1 hr

Servings: 6-8

Ingredients:

  • 1 pack of uncooked “Monggo” or whole green mung beans(12 oz)
  • 3 tbs olive oil
  • 1 thumb size ginger, minced
  • 3 cloves garlic, minced
  • 1 med onion, sliced
  • 1 med tomato, sliced
  • 3 cups water
  • 1  cup “Malunggay” or Moringa leaves or
  • 1 cup bittermelon , deseeded and sliced
  • 1/4 lb shrimp, peeled and deveined
  • 1/2 lb pork with skin(optional), slices into 1×2 inch strips
  • 4-5 tbs fish sauce (adjust to your preference)
  • 1 tbsp salt if you don’t like using fish sauce
  • 1/2 tsp ground black pepper

Directions:

  • Boil monggo in a small pot with 2 cups water and  add 2 tbsps fish sauce or 1/2 tsp of salt for 20-25 minutes
  • In another pan, boil pork in 1 cup of water and add 2 tbsps fish sauce or 1/2 tsp of salt
  • Let it boil and once dried up, add oil and fry pork strips until brown and crunchy
  • Scoop out pork to the side
  • Then sauté ginger, onions, garlic and tomatoes on the same pan. Add shrimp. Stir fry
  • Pour the mixture to the monggo with water and keep boiling until you reach your desired consistency. Drop pork. Add the sliced “ampalaya”,  simmer and cook until tender. Finally, turn off heat and add the “malunggay” or moringga leaves. Spinach or Kale if none of them are available.
  • Serve with steam rice

Enjoy!

Tips:

  • Soak mung beans in a bowl of water 3-4 hrs before cooking. Overnight is okay as well. This helps the beans soften up so that your cooking time will be reduced. Rinse before cooking
  • After cleaning and slicing the bittermelon, sprinkle it with iodized salt and rub for a few seconds. Rinse and then repeat twice. This helps lessen the bitterness of it so you can enjoy eating it more
  • If you have no time to cook, or in a hurry, you can modify the cooking and  just buy lechon kawali(fried pork) or pork rinds(chicharon) to add it on. This saves you at least half an hour to prepare and cook
  • Pork can be eliminated and just use shrimp if you are observing Lent and abstaining from meat
  • You can double the recipe and freeze the other half. It should be good for another 4-5 weeks. Just add more leaves when you’re ready to eat
“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

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