Sweet Mung Bean Soup

Step 1

First, wash and soak ¼ cup of dried seaweed (2 g) for a couple minutes.

Step 2

Then, wash 1 cup of green mung beans (8 oz) and put them into an instant pot.

Step 3

After that, add 5 cups of water into the pressure cooker.

Step 4

Add the soaked seaweeds into the instant pot. Close the lid and vent. Push the manual button and adjust time to 45 minutes at high pressure. Then, quick release pressure. (Be careful when you do the quick release pressure.)

Step 5

Put ¾ cups of brown sugar. (You can add more sugar to your taste.) Mix it well. It's ready to serve as warm or refrigerated to serve as cold.

Step 6

First, wash and soak ¼ cup of dried seaweed (2 g) for a couple minutes.

Step 7

Then, wash and soak 1 cup of green mung beans (8 oz) for 2-4 hours before cooking.

Step 8

After that, put the soaked mung beans into a big pot and add 7 cups of water. Turn on medium fire. Let it cook until it’s boiling. Then, turn the fire to small.

Step 9

Next, add the soaked seaweed from step 1 into the pot. Close the lid and simmer it for 1.5-2 hours.

Step 10

Lastly, add ¾ cups of brown sugar. (You can add more sugar to your taste.) Mix it well. It's ready to serve as warm or refrigerated to serve as cold.