Beef Soup With Mung Beans

Ingredients

• 1 kg (half bone-in, half boneless)beef
• 200 g (1 cup), soaked in water for about 3 hoursmung beans
• to tastespring onions, sliced
• 3 litreswater
• 3 cm, crushedginger
• to tastecooking oil
• 1 mediumonion
• 9 clovesgarlic
• 1 tspwhite pepper powder
• to tastesugar
• to tastesalt

Instructions

1. 1

   Sauté the spices

   Heat cooking oil and sauté the mashed spices until fragrant.

2. 2

   Boil the water

   Pour in the water and bring it to the boil.

3. 3

   Add the beef

   Add the beef and crushed ginger. Stir, then bring the liquid back to the boil.

4. 4

   Cook the beans

   Add the soaked mung beans and cook until the beef is tender and the beans have softened.

5. 5

   Season and serve

   Add salt, sugar, white pepper and sliced spring onions, then stir. Turn off the heat and serve.

What is beef soup with mung beans?

It is a substantial soup in which beef and mung beans simmer together in a ginger-scented broth. The recipe does not specify a regional origin, so it is best understood as a simple home-style preparation.

Using both bone-in and boneless beef gives the pot a mix of broth-building bones and pieces of meat to eat. Mung beans make the soup more filling and soften as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 49g protein, 35g carbs, 25g fat.

The mung beans provide much of the soup’s carbohydrate, while the beef supplies most of its protein and a large share of its fat. The amount of salt and cooking oil is unspecified, so the actual sodium and fat can vary; serve with vegetables or a fresh side to balance the plate.

Choosing the beef

Bone-in beef: include the bones in the pot as the broth cooks; remove them before serving if you prefer.

Boneless beef: the recipe does not specify a cut, so choose a cut suitable for simmering and cut it into manageable pieces if needed.

Preparing the mung beans

Soaking: leave the beans in water for about 3 hours, as stated in the recipe, then drain them before adding them to the soup.

Softness: cook until the beans have softened, checking them alongside the beef rather than relying on an exact time, which the recipe does not provide.

Building the broth

Aromatics: sauté the mashed spices until fragrant before adding the water. This lets their aroma develop in the oil before the liquid goes into the pot.

Ginger: add it with the beef, as directed, so it simmers in the broth during cooking.

Checking when it is ready

Beef: it should be tender enough to eat comfortably; continue simmering if it is still firm.

Beans: they should be softened but still hold their shape if you want a clearer broth. Stir gently towards the end to avoid breaking them up.

Serving the soup

Finish with the sliced spring onions and serve while hot. A bowl of rice or plain bread can make the meal more substantial, though neither is part of the listed recipe.

Recipe notes & tips

• Drain the mung beans after their 3-hour soak before adding them to the pot.
• Sauté the mashed spices until fragrant, but avoid letting them scorch.
• Keep the soup at a steady simmer after it comes to the boil.
• Check the beef and beans for tenderness as they cook, since the recipe gives no cooking time.
• Taste before serving and add salt and sugar gradually.

Variations

• Fresh chilli: add sliced chilli at the table for extra heat.
• More greens: stir in leafy greens near the end and cook until just wilted.
• Extra ginger: add a little more crushed ginger for a stronger warming note.
• Rice accompaniment: serve the soup with cooked rice for a more filling meal.

Common mistakes to avoid

• Skipping the soak: the beans may take longer to soften; soak them for about 3 hours as specified.
• Boiling too fiercely: the broth can become cloudy and the beans may break up; lower the heat to a steady simmer after boiling.
• Scorching the spices: burnt aromatics can taste bitter; sauté them only until fragrant.
• Serving before the beef is tender: keep simmering until the meat is comfortably tender.
• Adding too much seasoning at once: salt and sugar are to taste, so adjust them gradually.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a little water if the soup has thickened.

Frequently asked questions