Recipe by lola
"This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them."
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raw mung beans
boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
peeled and deveined prawns
chicken broth, or more as needed
fresh spinach leaves
This was the first time I made this and it turned out great! I used my slow cooker to soften the beans which turned out perfect. I also added tinapa in the soup...so good!
i ate it, but was not really into it...
wow. this brings back memories of my lolo's cooking. this was his ultimate comfort food specialty. he never used prawns but he added slices of ginger and/or ampalaya. i think the prawns make a wonderful complement.
My father cooked mongo all the time and I didnt know how to make it. Now I do. Taste just like his if not better.
Good recipe, easy to follow thank you! Ummm, instead of olive oil -- vegetable, corn will do, also - instead of salt -- season with Patis (fish sauce) for more aunthentic flavor. Delicious nontheless!
Excellent soup, rich and filling. I did add mushrooms (about 1 cup)
I know this is called mung bean soup, but I'm not convinced the mung beans actually add anything substantial, certainly not taste. I also tried the rice as some suggested, but think it does better as a soup. Besides that, I added fresh ginger, a splash of white wine in with the garlic and onions, and a pinch of red chili pepper. I tried adding ONE anchovy before simmering, but actually think it could do with two (ended up adding a few drops of fish sauce as well). Shrimp and spinach should be added at the last minute. LOVELY recipe! Very flavourful. I'll be making this again. Curious to try it with vermicelli noodles, but I'm convinced it works better as a soup.
Simple and easy. I simmer it with anchovies and add prawns (shelled and deveined) towards the end of cooking. I use the shell of the prawns by simmering it in vinegar and/or white wine, ginger, a bit of garlic and white onion to make a jus for steaming halibut or wahoo. These go so well together it makes my mouth water just writting about it.
* Percent Daily Values are based on a 2,000 calorie diet.
Mongo Guisado (Mung Bean Soup)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 193
** Calories from Fat: 56
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