Serves 6
65 min
Mung Bean and Shrimp Soup
Recipe GLPRda3fd3b7ec8da5
A hearty Filipino-inspired soup combining tender mung beans with tender shrimp, seasoned with salt pork, onion, garlic, and dried shrimp for rich umami depth. Leafy greens add nutrition and color to this comforting, protein-packed dish served warm and finished with fish sauce seasoning.
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Ingredients
1½ cups Dried mung beans, rinsed
½ cup Salt pork or thick-sliced bacon, cut into matchsticks
1 Medium yellow onion, diced
2 Garlic cloves, minced
3 tablespoons Dried shrimp
1 tablespoon Fish sauce
2 cups Fresh spinach, chopped
Salt and pepper to taste
Directions
Place the rinsed mung beans in a large pot with about 8 cups of water. Bring to a boil, then reduce heat and simmer for 30–35 minutes until the beans are mostly tender but still hold their shape.
While the beans cook, heat a small skillet over medium heat and cook the salt pork or bacon matchsticks until the fat renders and the pieces become crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of the rendered fat in the skillet.
Add the diced onion to the same skillet with the rendered fat and sauté until softened and lightly golden, about 3–4 minutes. Stir in the minced garlic and dried shrimp, cooking for 1–2 minutes until fragrant.
Transfer the onion-garlic-shrimp mixture to the pot with the simmering mung beans. Stir to combine and continue simmering for another 5–10 minutes, allowing the flavors to meld.
Stir in the fish sauce and add the chopped spinach, stirring until the greens wilt into the soup, about 2–3 minutes. Season with salt and pepper to taste.
Divide the soup among serving bowls, top each portion with the reserved crispy salt pork or bacon pieces, and serve hot.
