Garlic and Ginger Sautéed Mung Bean Soup with Spinach
A soothing Filipino mung bean soup enriched with aromatic garlic and ginger, plus fresh spinach, making a nutritious and comforting meal. This filipino-inspired soups (vegetarian option) ready in about 90 minutes pairs mung beans (munggo), water, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup mung beans (munggo)
- 6 cups water
- 5 cloves garlic cloves
- 1-inch piece ginger root
- 1 medium onion
- 2 cups spinach leaves
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- to taste salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup mung beans under cold water and soak for 30 minutes to speed cooking.
- Step 2: Peel and finely mince 5 garlic cloves and 1-inch ginger root. Dice 1 medium onion.
- Step 3: Heat 2 tbsp vegetable oil in a large pot over medium heat. Sauté minced garlic, ginger, and diced onion for 3-4 minutes until fragrant and translucent.
- Step 4: Drain mung beans and add to the pot along with 6 cups water. Bring to a boil, then lower to a simmer and cook uncovered for 40-45 minutes until mung beans are soft and breaking apart.
- Step 5: Add 2 cups fresh spinach leaves and 2 tbsp fish sauce. Simmer for another 5 minutes until spinach wilts.
- Step 6: Season with salt to taste and 1/4 tsp black pepper before serving hot with steamed rice.
Frequently asked questions
How long does Garlic and Ginger Sautéed Mung Bean Soup with Spinach take to make?
Total time is about 90 minutes (40 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic and Ginger Sautéed Mung Bean Soup with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung beans (munggo) from drying out.
Can I substitute ingredients in Garlic and Ginger Sautéed Mung Bean Soup with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic and Ginger Sautéed Mung Bean Soup with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic and Ginger Sautéed Mung Bean Soup with Spinach vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
