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This Ginisang Munggo is a delicious and comforting Filipino mung bean soup flavored with rich tomatoes, ginger, and tons of fresh garlic! Serve with rice for a hearty, savory, and budget-friendly meal that the entire family is sure to love!

Ginisang Munggo (Filipino Mung Bean Soup)

neutral oil

tomatoes (roughly chopped)

onion (diced (about 1 ½ cups))

garlic (minced)

jalapeno (thinly sliced, optional)

kosher salt (plus more to taste)

cracked black pepper

artificial chick’n bouillon

MSG (optional)

raw mung beans

can of full fat coconut milk

soy sauce

vegan fish sauce

baby spinach

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the tomatoes, onion, ginger, garlic, and jalapeno. Season with 1 teaspoon of the salt and pepper, the msg, and the bouillon and sauté, stirring often, until the tomatoes are cooked down and fragrant, 8 to 10 minutes.

Add the mung beans and 6 cups of water, stirring to combine. Increase the heat to high and once it reaches a light boil, reduce the heat to low, then cover and simmer until the mung beans are cooked through, about 1 hour.

Next, add the coconut milk, soy sauce, vegan fish sauce, and another 1 to 2 cups of water (I like my ginisang munggo on the soupier side, so I always add an additional 2 cups). Stir until the coconut milk is thoroughly combined, then taste and adjust seasonings if necessary. Garnish with crispy tofu (optional), and serve immediately over rice, and enjoy!

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