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Sweet Soups & Desserts

Chilled Mung Bean Summer Soup

The classic Asian summer cooler: tender mung beans simmered until just split, lightly sweetened and served over ice. Hydrating, beany and refreshing.

🔪
Prep
10 min
🔥
Cook
40 min
🍽
Servings
4
⚡
kcal
160 kcal
Chilled Mung Bean Summer Soup

Ingredients

  • mung beans 200 g
  • Job's tears (optional) 30 g
  • rock sugar or cane sugar 40 g
  • water 1.5 L
  • mint leaves (to serve) a few

Featuring ingredients

Mung Bean Job’s Tears (Adlay / Yi Yi Ren)

💡 Kitchen tip

For a clearer, less mushy soup, stop cooking as soon as the first beans split.

Steps

  1. 1

    Rinse and soak the mung beans (and Job’s tears) for 1–2 hours.

  2. 2

    Drain, cover with fresh water, and bring to a rolling boil.

  3. 3

    Simmer 30–40 minutes until the beans just split but still hold shape.

  4. 4

    Add sugar in the last 5 minutes, then cool completely and chill.

  5. 5

    Serve over ice with mint leaves.

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