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. Bro Niu 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.

Who it suits / who should be cautious

• Suitable for most healthy adults, including those looking for a refreshing, cleansing dessert
• Also traditionally used for skin itchiness related to damp-heat
• People with a cold, weak spleen and stomach constitution should eat it in moderation
• Not suitable during pregnancy
• If you have diagnosed kidney disease or are on a restricted diet, consult your doctor before adding new herbs or foods

Why these ingredients (the food-therapy logic)

• Mung beans (lu dou): One of the most widely used cooling foods in Chinese culinary tradition; associated with clearing heat and detoxification, and supporting heart health
• Job’s tears / barley (sheng yi mi): Traditionally used to drain damp, support the spleen, and reduce inflammation; modern research has also explored its nutritional profile
• Kelp (hai dai): Rich in minerals including iodine; in food therapy it is associated with softening hard accumulations and supporting thyroid function

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Mung beans (lu dou)	2 liang (~75 g)	Rinse and soak briefly
Raw barley / Job’s tears (sheng yi mi)	1 liang (~37 g)	Rinse before use
Dried kelp (hai dai)	1 small handful (~10–15 g)	Soak to rehydrate, then rinse
Rock sugar (bing tang)	To taste	Add at the end

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 7 bowls (approximately 1.75 litres) 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.

Bro Niu’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.

Community questions answered (selected)

• Q (Mandy): Autumn has arrived and I have been experiencing itchy skin on my thighs — can I drink this soup? Bro Niu: Yes, this sweet soup is suitable for skin itchiness too.

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Published August 27, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.