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A pot of Ginisang Munggo with tofu and spinach.
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5 from 2 votes

Ginisang Munggo (Filipino Mung Bean and Spinach Soup)

Dive into the heart of Filipino comfort food with this Ginisang Munggo recipe. Green split mung beans, diced tomatoes, and aromatics come together in a savory, nutrient-packed soup that just happens to be gluten-free and vegan!
Prep Time8 minutes
Cook Time42 minutes
Total Time50 minutes
Course: Soup
Cuisine: Filipino
Servings: 8 (yield: 2 quarts)
Calories: 471kcal
Author: Adam Sobel
Cost: $7.50

Equipment

Ingredients

Optional crisp tofu topping:

Soup:

  • 4 teaspoons olive oil or canola oil
  • 1 cup diced onion
  • 1 ½ teaspoons grated ginger
  • 4 teaspoons garlic minced
  • 2 thinly sliced bird’s eye chilies
  • 1 ½ cups tomato diced
  • 1 ¼ teaspoons salt
  • ½ teaspoon ground black pepper
  • 3 cups green split mung beans
  • 8 cups unsalted vegetable stock or water
  • 2 tablespoons tamari or a soy sauce of your choosing
  • 2 tablespoons vegan fish sauce
  • 1 lb. mature spinach leaves washed and roughly chopped
  • 13.5 ounces coconut milk full fat

To Garnish:

  • 1 tablespoon fresh chives minced
  • 2 teaspoons fried shallots optional
  • 1 bird’s eye chili thinly sliced
  • 1 teaspoon red onion finely minced

Instructions

  • Heat 2 tablespoons of oil in a wok or sauté pan over medium-high heat. After 90 seconds, when the oil is hot, stir fry the diced tofu for 6-7 minutes until crisp and lightly golden brown all over. 
  • Toss the fried tofu in a bowl and mix with the minced garlic, tamari, and white vinegar. Set aside.
  • Heat 4 teaspoons of canola oil in a Dutch oven or thick-bottomed pot over medium heat. When the oil is hot, sauté diced onion, grated ginger, minced garlic, and sliced bird’s eye chilies for about four minutes until fragrant.
  • Add diced tomato, salt, and black pepper. Continue to sauté for about 6 minutes until the tomato starts to break down.
  • Pour in green split mung beans, stock or water, soy sauce and vegan fish sauce. Bring to a boil over high heat, then reduce heat to medium-low and simmer covered for 30 minutes until mung beans are tender. If the consistency gets too thick, add a little water to get it to the consistency you prefer.
  • Stir in the washed and chopped mature spinach leaves.
  • Cook until the spinach wilts. Just before serving, stir the coconut milk into the soup which will quickly bring it to a comfortable eating temperature, and will not give the coconut milk a chance to curdle.
  • Serve the soup in bowls garnished with the fried tofu pieces, fresh chives, fried shallots (optional), thinly sliced bird’s eye chili, and finely minced red onion.

Notes

👩‍🍳 Mung Mastery:
Not a single person in the universe wants to have to eat undercooked legumes! Make sure to simmer green split mung beans for 30 minutes, adding more water if the consistency of the soup gets too thick, but remember, coconut milk still gets added at the end.
🚫 Freezer Burn-Free Zone:
If you plan to freeze the soup, here’s my suggestion: first portion it into small containers and cool them to refrigerator temperature first with the lids off. Then seal and label the containers and freeze them for up to three months. Thaw as needed by leaving overnight in the refrigerator before reheating on the stovetop.

Nutrition

Calories: 471kcal | Carbohydrates: 60g | Protein: 24g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1719mg | Potassium: 1546mg | Fiber: 15g | Sugar: 9g | Vitamin A: 6156IU | Vitamin C: 26mg | Calcium: 188mg | Iron: 9mg