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–+ servings
Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup

Mung Bean, Kelp and Rue Herb Sweet Soup 臭草海帶綠豆沙

Generally speaking, sweet soups that have beans in them will use brown rock sugar that is in slabs. They usually come in 400 g packages with 5 slabs. I used 2 slabs which I thought was a good sweetness but my mom found it too sweet. So, maybe start with 1 slab and keep adding until you find the right sweetness.
You may serve with ice cream, grass jelly and/or shaved ice.
Not recommended for pregnant women. Best not to be consumed on an empty stomach.
Approximate cost (CAD) $5
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking Time 1 hour
Total Time 2 hours 45 minutes
Course Dessert, Soup
Cuisine Cantonese, Chinese
Servings 6 Servings
Calories 147 kcal

Ingredients
  

  • 250 g Mung beans
  • 20 g Dry kelp
  • 20 g Rue herb (aka Common Rue, Ruta Graveolens, Stink Grass)
  • 5 g Dry mandarin peel
  • 2 L Water
  • 1-2 slabs Brown rock sugar (aka pian tang/peen tong, slab sugar, approx. 80g/slab)

Instructions
 

  • Soak green beans for 1 hour in water
    Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup-Step1
  • Soak kelp and mandarin peel for 30 minutes separately
    Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup-Step2
  • After 30 minutes, rinse kelp kelp has a natural powder-like white substance that forms on it; it’s not mold. After soaking, it will be slippery, so be careful when you’re slicing it
    Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup-Step3
  • Take half of the kelp, fold and slice into thin strips. I usually discard the other half after cooking because I can’t eat that much but I want the jelly-like substance that it gives to the soup. Of course, you may also julienne all of it as well.
    Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup-Step4
  • For the mandarin peel, use a knife and scrape off the white parts which may add bitterness to the soup
    Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup-Step5
  • Bring 2 L of water to a boil. Add mung beans, kelp, rue herb and mandarin peel. Bring to a boil again. Lower the heat to medium so that it is at a simmering boil You want there to be some bubbles and the mung beans should be moving around in the water. Cook for 60 minutes, give it a stir every 20 minutes This cooking time will give you very broken mung beans. The finished product in the photos have the mung beans being less broken. This is because I wanted to add it to vanilla ice cream and grass jelly. If you’d like to do this too, cook for 30 minutes on medium (instead of 60 minutes) and then 20 minutes on low
    Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup-Step6
  • When 60 minutes are up, remove the large pieces of kelp, mandarin peel and rue. Discard
    Auntie Emilys Kitchen-Mung Bean, Kelp and Rue Herb Sweet Soup-Step7
  • Turn heat to low and add sugar. Cook for 15 minutes
  • Taste test. Add more sugar if necessary. Cook until sugar dissolves
  • Serve hot or cold

Nutrition

Calories: 147kcalCarbohydrates: 27gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 31mgPotassium: 524mgFiber: 7gSugar: 3gVitamin A: 55IUVitamin C: 3mgCalcium: 72mgIron: 3mg
Keyword Dessert, Dessert Soup, Kelp, Mandarin Peel, Mung Beans, Rue Herb, Soup, Sweet Soup
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