Soups
Mung Bean, Coix Seed and Adzuki Bean Soup
traditionally associated with clearing heat and supporting immunity in children
Why people make this soup
Every summer in southern China and Hong Kong, hand, foot and mouth disease peaks among children under five. Traditional Chinese dietary wisdom suggests that keeping the body’s internal environment cool and free of excess dampness may help maintain resilience during this season. Bro Niu has long recommended this three-bean soup as a gentle, family-friendly support drink throughout the warmer months — not as a substitute for medical care, but as a nourishing habit alongside sensible hygiene.
The beauty of this soup is its simplicity. Three everyday beans plus a sliver of dried tangerine peel, simmered for an hour, produce a lightly sweet broth that kids actually enjoy. It’s cooling in nature, so it fits perfectly into the sticky, humid days of a Hong Kong summer.
Who it suits / who should be cautious
- Suitable for the whole family, including toddlers from around 15 months upward; the soup can be served with a small piece of lean pork added for extra nourishment
- Children who are currently unwell with a fever should consult a doctor before using food therapy
- Those with a generally cold or weak constitution should keep portions moderate; the tangerine peel helps balance the cooling nature of the beans
- If a child has G6PD deficiency (favism), consult your paediatrician first before serving mung-bean-based soups regularly
Why these ingredients (the food-therapy logic)
- Mung beans (lu dou): Considered one of the most versatile summer foods in Chinese dietary tradition. The skin is associated with clearing heat and relieving summer-heat discomfort; the flesh is traditionally linked to a detoxifying action — including mild relief from agricultural chemicals and plant toxins. An excellent everyday summer staple.
- Coix seeds (yi mi / Job’s tears): Widely used to support the body’s ability to drain excess dampness. Raw (unroasted) coix seeds are considered more effective for this purpose; roasted ones lean more toward strengthening the digestive system.
- Adzuki beans (chi xiao dou): Traditionally associated with promoting fluid circulation and supporting the heart and small intestine channels. A classic pairing with coix seeds for warm, damp weather.
- Dried tangerine peel (chen pi): Balances the cooling nature of the beans, aids digestion, and adds a pleasant aromatic depth to the soup.
- Raw cane sugar slab (pian tang): Provides gentle sweetness without being overly refined; considered less “hot” in nature than white sugar.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Mung beans | ~37 g (1 liang) | Rinse well |
| Coix seeds (Job’s tears) | ~37 g (1 liang) | Use raw, not roasted, for best cooling effect |
| Adzuki beans | ~37 g (1 liang) | Rinse well |
| Dried tangerine peel | 1 piece | Soften briefly in water |
| Raw cane sugar slab | To taste | Add at the end |
Method
- Soak and rinse all the beans and the dried tangerine peel.
- Place everything except the sugar into a clay or ceramic pot (avoid iron or regular steel cookware, as mung beans can react with iron and turn the soup grey).
- Add enough water to cover generously — roughly 7–8 bowls.
- Bring to a boil over high heat, then reduce to a gentle simmer for about 1 hour, until the beans are completely soft.
- Stir in the raw cane sugar and simmer for a few more minutes until dissolved.
- Serve warm or at room temperature. Both the liquid and the softened beans are edible.
Bro Niu’s tips
Always use raw cane sugar slab rather than white sugar in this soup — it’s the traditional choice and considered gentler in nature. More importantly, use a clay pot or a ceramic-lined pot (like a Corningware-style cooker). Iron cookware turns mung bean soups an unappetising grey.
For children with a weaker constitution, drinking this soup regularly through the summer is only one part of the picture. Avoid crowded, poorly ventilated spaces during peak season, and keep up rigorous hand-washing — the virus spreads very easily through contact.
If your child already has symptoms, this soup can be used alongside medical treatment for 2–3 days as a supportive measure, but do not rely on it as the sole response.
Community questions answered (selected)
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Q (annie ho): Can a 15-month-old baby drink this soup? Does it need lean pork added? Does it clear internal heat? Bro Niu: Yes, a 15-month-old can have this soup. You can add a little lean pork if you like. If you prefer no meat, a small amount of rock sugar works well too.
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Q (Ying): My younger son’s school has a hand, foot and mouth case, but my older son has a cold that hasn’t cleared yet and has mouth sores. Can both boys drink this at the same time? Bro Niu: This soup is fine even when a cold hasn’t fully cleared. Both boys can drink it.
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Q (dordor): Can we drink this soup and the winter melon soup together while running a fever? Bro Niu: Yes, you can drink this soup even with a fever. Make sure to drink plenty of water and rest well. If the fever doesn’t come down, see a doctor.
Published June 3, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
