Ginisang Munggo (Mung Bean Soup)
Ginisang Munggo is a Filipino household staple, a thick, savory mung bean stew often served with a side of crispy fried fish or crackling to contrast its soft, earthy beans. Ampalaya (bitter melon) leaves or spinach are typically stirred in at the end for a pop of green and slight bitterness that balances the richness. It’s humble, filling, and endlessly comforting.
Watch It Made
More Photos
Instructions
- In a pot, combine mung beans and water. Bring to a boil, then simmer over medium-low heat for 25-30 minutes until the beans are soft and starting to break down, adding more water if it gets too thick.
- In a separate pan, heat oil and sauté garlic, onion, and tomato until the tomato breaks down. Add the pork and cook until lightly browned.
- Stir the sautéed mixture into the pot of cooked mung beans. Season with fish sauce and simmer for another 10 minutes to let the flavors meld.
- Add the ampalaya leaves or spinach and cook just until wilted, about 1-2 minutes.
- Adjust seasoning with salt and pepper. Serve hot, topped with flaked fried fish or crushed chicharon and a side of rice.
Cook's Tip
Mash a portion of the beans against the side of the pot once they're soft — it thickens the broth naturally without needing cornstarch, giving the soup its signature creamy body while leaving plenty of whole beans for texture.