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an overhead shot of a bowl of vegan ginasang munggo with white rice

VEGAN FILIPINO GINISANG MUNGGO (mung bean soup)

Plant-Based Passport
Are you craving a simple, nutritious weeknight meal? Our Vegan Filipino Ginisang Munggo (mung bean soup) is the definition of Filipino comfort food. Tender mung beans are enveloped in a savory broth with onion, garlic, tomatoes and spinach. Served with steamed jasmine rice, this meal is guaranteed to turn your frown upside down. It’s basically a hug from a Filipino mom, but in food form!
4.43 from 19 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Lunch
Cuisine Asian, Filipino
Servings 4 people

Equipment

  • 1 large mixing bowl
  • 1 cutting board
  • 1 chef's knife
  • 1 medium pot with a lid

Ingredients
  

  • ½ cup textured vegetable protein (TVP)
  • 2 tablespoons neutral oil such as vegetable or avocado oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 medium tomato chopped
  • 1 cup dried whole green munggo (mung beans) thoroughly rinsed
  • 5½ cups water divided
  • 2 teaspoons vegan beef-flavored bouillon paste, divided or 2 vegan beef-flavored bouillon cubes, divided
  • 3 cups baby spinach chop if using regular spinach (instead of baby spinach)
  • salt to taste
  • freshly cracked black pepper to taste

To Serve

  • steamed white jasmine rice

Instructions
 

  • Prepare the textured vegetable protein (TVP). In a large mixing bowl, pour 1 ½ cups hot water over TVP and stir in 1 teaspoon vegan bouillon paste. Let TVP sit for 10 minutes. When the water has cooled enough to handle, squeeze out all the liquid from the TVP, and set it aside.
  • Cook the vegetables. In a medium pot with a lid, heat oil over medium heat. Add onions, sprinkle with salt to draw out the moisture, and cook until translucent (about 5 minutes). Add garlic and tomatoes and cook for 5 minutes, or until tomatoes begin to release their moisture. 
  • Cook the munggo. Add prepared TVP and munggo and cook for 2 minutes. Then add 4 cups of water, stir in 1 teaspoon bouillon paste and cover. Bring to a boil, then reduce to medium-low heat. Simmer for 40 minutes, or until munggo are fully cooked. Stir in the spinach and cook for an additional 5 minutes. Season with salt and freshly ground black pepper, to taste. Add water as needed. Serve with steamed white jasmine rice. Enjoy!

Notes

    • Omit the TVP, if you like. Feel free to omit the TVP if you are short on time. Your Ginisang Munggo will be plenty delicious—not to mention protein rich—without it.
    • Choose the right mung bean. There are green and yellow varieties of dried mung beans. Choose whole green mung beans, as they have a more desired texture for this dish. You can sometimes find whole green mung beans in a regular grocery among the other dried beans and legumes. But your best bet is to nab them at your local Asian grocery store or online.
    • Mung bean prep. Note that there is no need to pre-soak or parboil the mung beans before adding them to this dish. After they are thoroughly rinsed, they can be added and cooked as-is. 
    • Storage. Store in an air-tight container in the fridge for up to seven days or in the freezer for up to three months. Reheat via microwave or stovetop. 
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