Mung Bean, Barley & Seaweed Sweet Soup

Why people make this soup

Kidney stones are surprisingly common, and diet can play a role in prevention and management — though every case is different. Nourilo notes that staying well-hydrated, avoiding high-oxalate combinations (like tofu with spinach), and moderating foods high in purines (such as organ meats and shellfish) are good general habits. This sweet soup sits alongside those habits as a pleasant, nourishing food-therapy option. It is traditionally associated with easing the damp-heat pattern that Chinese medicine connects with urinary discomfort — symptoms like frequent urination, a burning or stop-and-start sensation, or a dry mouth and throat.

Method

1. Rinse mung beans and barley separately; soak each briefly in cold water for 20–30 minutes if time allows.
2. Place mung beans and barley in a pot with 2.1 L of water.
3. Bring to a boil, then reduce heat and simmer for about 1 hour until the beans are very soft.
4. Add the kelp and rock sugar; stir and cook for a further 5 minutes until the sugar dissolves.
5. Serve warm or at room temperature. Eat the solid ingredients along with the broth.

Nourilo’s Tips

This sweet soup is pleasant for the whole family on a hot day — not just those with urinary issues. It helps clear heart heat and is a gentle, nourishing treat. However, two groups should be cautious: those with a cold-natured, weak digestion, and pregnant women. Both should avoid this dish entirely. Everyone else can enjoy it freely.