Mung Bean & Seaweed Soup

Why people make this soup

Seaweed is one of those superfoods hiding in plain sight at the supermarket — you can grab a packet, toss a small handful into a soup or noodle dish, and you have quietly added a wealth of vitamins and minerals to your meal. Seaweed comes in many forms (kelp, wakame, hijiki, large-leaf or small-leaf varieties, spirulina), and all of them share certain qualities: they are rich in natural iodine, B12, vitamins C and E, and minerals like calcium, iron, and potassium. Researchers have been looking into the special polysaccharides in seaweed that seem to have immune-supporting and antioxidant properties.

Paired with mung beans — a staple of Chinese medicinal cooking for clearing heat and supporting liver function — this soup is about as simple and approachable as food therapy gets. It is traditionally considered a good choice for people who have been overdoing the spicy food or barbecue, those dealing with constipation, or anyone who wants a regular, gentle nudge toward better cholesterol numbers and cleaner blood. In spring especially, Nourilo recommends eating more green foods as part of liver-care seasonal cooking.