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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

39 Responses to “Green Bean Soup”

  1. food-4tots — September 6, 2012 @ 10:53 pm

    I just don’t understand I have never thought of cooking this dessert soup. I must try it out soon. :)


  2. Stephanie — September 7, 2012 @ 7:17 am

    Its only this year that I’ve started eating these dessert soups and I’ve grown to really like them. Never tried this flavor before though!


  3. LCOM — September 7, 2012 @ 11:36 pm

    Nice! I love green bean soup!


  4. mag — August 2, 2013 @ 12:04 am

    I soaked my beans for 24 hours.
    and there are little shoots coming out…
    Is it too late to cook them?


    • wiffy replied: — August 2nd, 2013 @ 10:37 am

      Yes, if shoots came out, you have over-soaked and you can’t use them.


  5. Wendy Tan — February 6, 2014 @ 8:36 pm

    Recipe is easy to follow and result is great.


  6. 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.



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