Ginisang Monggo (Mung Bean Soup)

If you put mung beans on a wet towel on a window sill they will sprout and give you bean sprouts -- so that’s what they are -- bean sprout seeds.  But for me they are a gift from Miss Julie who cooked them into a Filipino soup. She and I were the only ones that ever like them -- try this soup -- you might like it too.

Ginisang Monggo (Mung Bean Soup)

1 cup dried whole green mung beans

2 cups water
1 tablespoon olive oil
4 cups chicken broth
3 cloves garlic, chopped
1 small onion, sliced into half moons
1 tablespoon fresh ginger, chopped
1 pork chop, cut into small cubes

1 cup baby spinach, washed
Patis fish sauce, to taste

Wash the mung beans in cold water and remove any beans and anything else that floats up; let soak 30 minutes and drain. In a medium sauce pot, over medium-high heat, bring water to a boil and add mung beans. Boil until beans are soft and some of the water is evaporated abt 40 minutes. Turn the heat down to low and let beans simmer until almost all the water has evaporated and they are well cooked. If still hard, add more water and cook longer.

In a large sauté pan, over medium-high heat, sauté the garlic, ginger and onions until fragrant. Add the pork and sauté until meat starts to dry up and sizzle. Add a tablespoon of Patis, stir into the cooked mung beans, and add four cups chicken broth. Bring to a boil; reduce heat to a simmer and cook for 20 minutes for the flavors to infuse. Add spinach and cook until just wilted. Adjust seasoning.

In a large soup bowl place a scoop of hot rice and ladle soup over rice, splash on Patis to taste.

Note: Some recipes for Ginisang Monggo call for the addition of a 1/4 pound of peeled and deveined shrimp.  Add them if you like.