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Green Bean Soup

Green Bean Soup Ingredients

Chinese Green Bean Soup Recipe

Where yin and yang of foods go, green bean soup is "yin" (cooling) while red bean soup is "yang" (warming), so this is perfect for the hot summer weather. If you do not wish to add any sago to your green bean soup, skip step 1.

Serves: 4

Prep Time: 10 mins

Cook Time: 60 mins


  • 50 grams (1/3 cup) small sago (small tapioca pearls)
  • 100 grams green beans (aka mung beans/lu dou/綠豆) soaked overnight, rinsed and drained
  • 2 pandan (screw pine) tied in a knot
  • 1.7 litres water
  • 10 grams (or 3 small pieces) dried orange/tangerine peel (陈皮)
  • 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional
  • 70 grams rock sugar (冰糖) to taste


  1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing sago.
  2. In a bigger soup pot, add green beans, pandan leaves, water and orange peel. Bring to a boil.
  3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if needed.
  4. Stir in rock sugar until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the green bean soup. Serve warmed or chilled.

Leave a Comment

48 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?


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

      Hi, taken from
      “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.


  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!


    • 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.


      • 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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