Mung Bean, Job's Tears and Lily Bulb Sweet Soup

Why people make this sweet soup

When the weather swings between sun and rain and the temperature climbs, bugs and viruses get busy. This is one of those simple summer sweet soups that families here reach for to clear heat, calm a restless heart and shake off a bit of summer dampness. It is tasty enough that most children happily drink it, and the tangerine peel and slab sugar take the edge off its cooling nature.

Method

1. Rinse and soak the mung beans and Job’s tears (30 minutes to 1 hour helps them soften).
2. Put the soaked beans, Job’s tears, lily bulb and tangerine peel in a pot with 1.5 L of water.
3. Simmer about 1.5 hours until reduced to about 600 ml.
4. Add slab sugar to taste, stir until dissolved, and serve.

Nourilo’s Tips

This sweet soup tastes good, so children rarely refuse it. It also nourishes yin, supports the lungs and helps ease a dry cough, making it a fine everyday summer drink for young and old. The tangerine peel and slab sugar reduce its cold nature. For a less cooling version you can add a few red dates and a piece of tangerine peel, or cook in some lotus seeds.