Ingredients with Measurements:
- 1 cup dried mung beans
- 6 cups water
- 3 eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
Special equipment needed:
- Blender
- Soup pot
Step-by-step instructions:
1. Rinse the mung beans and soak them in water for at least 4 hours or overnight.
2. Drain the mung beans and blend them with 2 cups of water until smooth.
3. In a soup pot, bring the remaining 4 cups of water to a boil.
4. Add the mung bean puree to the boiling water and stir constantly to prevent lumps from forming.
5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. In a separate bowl, beat the eggs with sugar and salt until well combined.
7. Slowly pour the egg mixture into the soup pot while stirring constantly.
8. Add the coconut milk and continue to stir for another 5 minutes.
9. Remove from heat and let cool for a few minutes.
10. Serve hot or cold, garnished with chopped peanuts and cilantro.
Time:
Preparation time: 4 hours (soaking time for mung beans)
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 9g
Sodium: 170mg
Sugar: 23g
Substitutions for ingredients:
- You can substitute the mung beans with split yellow peas or red beans.
- You can use regular milk instead of coconut milk.
Variations:
- Add diced sweet potatoes or taro for a heartier soup.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add a pinch of ground cinnamon or nutmeg for a warm spice note.
Tips and tricks:
- Be sure to stir the soup constantly to prevent lumps from forming.
- Adjust the sugar and salt to your taste preference.
- If the soup is too thick, add more water or coconut milk to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro
Pairings:
This soup pairs well with steamed rice or Chinese fried dough sticks (youtiao).
Suggested side dishes:
Steamed rice or Chinese fried dough sticks (youtiao)
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it.
- If the soup is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Be sure to soak the mung beans for at least 4 hours or overnight to ensure they are fully hydrated and safe to eat.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Tong sui is a popular Chinese dessert soup that is often served as a sweet ending to a meal. Mung bean egg tong sui is a variation that combines the nutty flavor of mung beans with the richness of eggs and coconut milk.
Flavor profiles:
This soup is sweet and nutty with a creamy texture from the eggs and coconut milk.
Serving suggestions:
Serve this soup as a dessert or a sweet snack.
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Region: Chinese