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.

Method

1. Soak and rinse the mung beans; rinse the dried seaweed quickly under cold water.
2. Add 1.8 L of water and the mung beans to a pot. Bring to a boil, then reduce to a low simmer and cook for about 1 hour, until the mung beans are soft and beginning to break apart.
3. Add the rock sugar and seaweed. Stir until the sugar has dissolved, then cook for another 2–3 minutes.
4. Taste, adjust sweetness, and serve warm or at room temperature.

Nourilo’s Tips

This soup is also traditionally thought to help the body cope with certain food-related toxins, including alcohol. It is particularly beneficial for people with a tendency toward constipation, those who are overweight, and anyone managing elevated cholesterol or blood lipids. Those with habitually cold or weak digestion should keep portions modest. If you would like this as a savoury soup rather than a sweet one, simply omit the rock sugar and pair it with a main meal.