This recipe is from my dear Popo 
For the longest time,I’ve tried to sneak off and replicate this in my own kitchen,only to be met with mushy brown soup. So,finally,one day I worked up the nerve to ask her exactly how she makes it. And here’s the tip:don’t soak your beans! And like magic,the soup stays nice and green and the beans keep their shape for added texture. Enjoy!
Ingredients:
- 1 bag of mung beans
- 1/2 bag of split mung beans (they’re yellow)
- 3 quarts water (12 cups)
- 4 thick slices of fresh ginger
- 1 cup brown sugar or palm sugar
Directions:
- Rinse the beans,twice,to get rid of (most) the narsty yellow food coloring on the split beans.
- Put the beans into a large stockpot and add the water.
- Set to High until it starts boiling. Add the ginger and turn down to Medium.
- Cook for 30mins,then turn off the heat and add the sugar (or to taste).
Thanks for the recipe. When you say brown sugar,can you use those brown sugar candy that you find at asian markets? My mom makes this but I’m not sure if she added the brown sugar with the mung beans or after the nung beans are cooked.
Yup you can use that too! I’m assuming you mean the rock sugar candy that usually has a yellowish or brownish tint. I like adding it near the end just so it’ll melt faster
Good luck!
No I’m talking about the brown candy that comes in bars.
Hrm I’m not familiar with that candy,do you know the chinese name for it or a picture?
Update! I found it in the grocery store and by the looks of it,sure,I think you could incorporate it into the mung bean soup =)