Mung Bean Soup 

綠豆湯

Liu Do Tang 

Growing up, I love drinking Mung Bean Soup or Liu Do Tang. Actually, the term mung bean is some what foreign to me as the literal translation of Liu Do is green bean, which is the color of these little dried beans, but I guess if the Chinese were to translate this to green bean soup, it will be very confusing. So mung bean it is. 

Mung Bean is most often consumed in the hot summer season, as the Chinese believe Mung Bean have a “cooling” effect on the body. I like to serve mine chilled, or over ice to give it the extra kick. You can also make popsicles using the same recipe, just make sure you add a little extra sugar for an extra special treat! 

Ingredients: 

1 cup of mung bean (available in most Chinese/Asian Supermarkets) 

8 cups of water 

1/2 cup of sugar 

Directions: 

1. Rince Mung Bean in cold water, make sure to discard anything that floats on top 
2. Place in a large pot, add water 
3. Bring to boil, add sugar and simmer until the beans are tender (about 1 hour) 
4. Taste for sweetness, add more water if too sweet, add more sugar if not too sweet 
5. Chill and serve 

For popsicles, pour COOLED soup mixture into Popsicle mold, freeze, and enjoy.