Ginisang Munggo Recipe

A bowl of Filipino mung bean soup, garnished with chicharon.

4 from 1 vote

Ginisang Munggo (Filipino Mung Bean Soup) is a beloved staple in many Filipino households. It's a delicious and humble soup that reflects the simplicity of Filipino cuisine. Serve it with a bowl of steamed white rice, and you'll surely ask for seconds!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Soup

Cuisine: Filipino

Servings:

Calories: 246kcal

Author: Neriz

Equipment

Ingredients

1 cup dried mung beans (munggo)
2 tablespoons oil
1 to 2 cloves garlic, chopped
1 small onion, thinly sliced
1 large tomato (or 6 to 8 cherry tomatoes), chopped
125 to 150 grams pork (4 to 5 ounces), chopped into small bits
3/4 to 1 cup chicharon
1 tablespoon shrimp paste (bagoong)
2 to 3 teaspoons fish sauce
2 cubes chicken bouillon
2 to 3 handfuls fresh spinach
salt and pepper, to season

Instructions

Combine the dried mung beans with three cups of water in a medium to large saucepan.
Place it over medium-high heat, cover it with a lid, and bring it to a boil.
Once it starts boiling, lower the heat, then simmer for thirty to forty minutes or until the munggo beans soften.
In a separate saucepan (medium to large-sized), pour and heat the oil.
Once it's ready, saute the garlic and onion until it softens.
Add the chopped tomatoes and cook until the juices start coming out.
Add the pork and bouillon cubes, then mix and continue sauteing until the pork bits are no longer pink.
Pour three-quarters cup of water, cover with a lid, and bring to a boil.
Lower the heat and continue simmering to soften the pork --- typically takes twenty to thirty minutes.
Add the cooked mung beans (with the liquid), bagoong, and two teaspoons of fish sauce.
Cover and bring to a soft boil --- during this step, taste and adjust the seasoning by adding salt, ground black pepper, or more fish sauce.
Add spinach and half of the chicharon.
Mix, place the cover back, and take the saucepan out of the heat.
Keep covered for a couple of minutes, then transfer into bowls.
Garnish your ginisang munggo with the remaining chicharon and serve!

Notes

Cook's Tip: If you're not used to the flavor and smell of fish sauce and shrimp paste, start only with half the amount. Taste and add some more if you're happy with it; otherwise, add salt and ground black pepper to the seasoning.
Refer to the post for more tips and suggestions.

Nutrition