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Mung Bean and Mushroom Soup

This hearty soup is a perfect blend of Eastern and Western flavors, combining the nutritional richness of mung beans with the earthy goodness of mushrooms. The dish is incredibly easy to make and is a great option for vegetarians or those looking to incorporate more plant-based meals into their diet.

A Flavorful Fusion

The rich, slightly sweet flavor of mung beans pairs beautifully with the depth and umami taste of sautéed mushrooms. The addition of aromatic spices such as cumin and coriander adds a warm and inviting aroma, while the hint of lemon juice provides a refreshing touch to balance out the flavors.

Ingredients​

  • 1 cup dried mung beans, soaked overnight and drained
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms (such as shiitake or cremini), sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions​

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook until translucent, about 3-4 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Add the sliced mushrooms and cook until they release their liquid and start to brown, stirring occasionally.
  5. Add the soaked mung beans, water or broth, cumin, coriander, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the mung beans are tender.
  7. Stir in the juice of 1 lemon and adjust seasoning as needed.
  8. Serve hot, garnished with fresh herbs if desired.

Variations​

  • To add some extra creaminess, you can blend a portion of the soup to create a thicker consistency.
  • For an added burst of flavor, try adding a splash of soy sauce or tamari towards the end of cooking time.
  • Experiment with different types of mushrooms or vegetables to create your own unique variation.