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Green Bean Soup

Green Bean Soup

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Note (Nov 2010): First posted in May 2008, now updated with new photos and improved recipe.

This Chinese-style green bean soup is an easy Chinese soup dessert that is cooling and sweet, so suitable for the perpetual hot weather in Singapore. Green beans (or some call ‘mung beans’) are considered by Chinese as a ‘cooling’ food, and some believe it is a good natural alternative home remedy for acne.

See Also: Easy Chinese Desserts

I just love making this because it is so easy and tasty. The sago is optional, but I totally love the look and texture of sago in my green bean soup. Green bean soup is cooling, while red bean soup is warming. If you love both them both, do check out my easy red bean soup recipe.

Green Bean Soup

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47 Responses to “Green Bean Soup”

  1. Boon — October 1, 2015 @ 4:51 pm

    May I know why you have to soak the beans? Does it affect the taste or nutrition of the dessert?

    Reply

    • wiffy replied: — October 2nd, 2015 @ 1:14 pm

      Hi, taken from http://beaninstitute.com/recipes/cooking-with-dry-beans/
      “It’s important to soak your beans before cooking them. Soaking has two major benefits: It reduces the cooking time and it breaks down the compounds in beans that cause flatulence. The longer beans soak, the more the gas-producing compounds break down.”
      Just take care not to soak for so long that they sprout, and discard the soaking water, rinse the beans clean.

      Reply

  2. Isis — June 27, 2016 @ 3:56 am

    This is the first recipe from your blog that didn’t work out. Twice. The first time I soaked the beans overnight, they sprouted. The second time I soaked them for an hour only, and simmered it for the said period of time, and the beans still sprouted a bit and the soup was gritty and mushy. The cooking time was definitely too long. I am so disappointed at wasting my two batches of beans!

    Reply

    • wiffy replied: — June 29th, 2016 @ 2:22 pm

      what do you mean by “sprouted”? To me, sprouted means it starts to grow roots (like a bean sprout). If you meant that the bean burst open during cooking, that’s common. You can top up with water if there is too much water reduction/too thick, and adjust the cooking time to suit your preference accordingly.

      Reply

      • Isis replied: — July 5th, 2016 @ 11:12 am

        Hi Wiffy, thank you for taking the time to reply to my comment. Yes, I meant that the roots were peeking out. I don’t think that is supposed to happen actually (bursting open is part of the process, but white roots peeking out is not). After some research, I found out that it is not necessary to soak the beans prior to cooking. And the simmering time can be reduced to 30 minutes. Just check every 5 minutes and test taste the done-ness of the beans. Hope this will help anyone who decides to try out this recipe.

        I do like your blog, but this is the one recipe that eluded me! Keep up the good work.

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