Sweet Mung Bean Soup

A classic Cantonese green mung bean soup is a sweet dessert that can serve as warm or chill. This instant pot sweet mung bean soup recipe is easy and delicious! No need to presoak beans to make this authentic Chinese mung bean soup.

Course Dessert

Cuisine Asian, Chinese

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 168kcal

Author Tracy O.

Equipment

1 Pot or Instant pot

Ingredients

1 cup Geen mung beans ( 8oz)
¼ cup Dried seaweed (2 g)
5 cups Water
¾ cup Brown sugar (Add sugar to your taste)

US Customary - Metric

Instructions

Instant pot method:

First, wash and soak ¼ cup of dried seaweed (2 g) for a couple of minutes.
Then, wash 1 cup of green mung beans (8 oz) and put them into an instant pot.
After that, add 5 cups of water to the pressure cooker.
Add the soaked seaweeds to the instant pot. Close the lid and vent. Push the manual button and adjust the time to 45 minutes at high pressure. Then, quickly release pressure. (Be careful when you do the quick-release pressure.)
Put ¾ cups of brown sugar. (You can add more sugar to your taste.) Mix it well. It's ready to serve warm or refrigerated.

Stove top method:

First, wash and soak ¼ cup of dried seaweed (2 g) for a couple of minutes.
Then, wash and soak 1 cup of green mung beans (8 oz) for 2-4 hours before cooking.
After that, put the soaked mung beans into a big pot and add 7 cups of water. Turn on medium fire. Let it cook until it’s boiling. Then, turn the fire to small.
Next, add the soaked seaweed from step 1 into the pot. Close the lid and simmer it for 1.5-2 hours.
Lastly, add ¾ cups of brown sugar. (You can add more sugar to your taste.) Mix it well. It's ready to serve warm or refrigerated.

Video

Notes

Cooking Tips:

1. Prepare the dried seaweed (optional)
Rinse and soak dried seaweed for a few minutes to remove any impurities. You can cut it into smaller pieces before cooking. If you are using kombu-style seaweed, slice it into thin strips for even cooking and better texture in the soup.

2. Wash the mung beans
Rinse green mung beans thoroughly under cold water until the water runs clear. If you are using an Instant Pot or a pressure cooker, soaking is optional.

3. Soak for stovetop or slow cooker (recommended)
If you are cooking on the stovetop or using a slow cooker, soak the mung beans for 2–4 hours before cooking. This helps soften the beans and reduces cooking time, making the texture creamier.

4. Instant Pot method (quick and easy)
Add mung beans, water, and seaweed into the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 45 minutes, then allow a quick release. The beans should be soft and slightly broken down, creating a naturally creamy soup base.

5. Stovetop method (traditional style)
Add about 7 cups of water to the pot along with the mung beans and seaweed. Bring to a boil, then reduce to a gentle simmer for 1.5–2 hours, or until the beans are soft and start to break apart. Stir occasionally and add more water if needed.

Nutrition