Green bean sweet soup, a delightful and refreshing dessert, is a beloved treat in many Asian cuisines. Its subtly sweet flavor profile, combined with the gentle coolness of the soup, offers a perfect respite from the summer heat or a comforting end to a hearty meal. This simple yet elegant dessert boasts a beautiful, vibrant green hue from the mung beans and is often enhanced with additions like lotus seeds, seaweed, or even coconut milk, creating a symphony of textures and tastes. The unique combination of ingredients makes this soup both satisfying and surprisingly light, offering a guilt-free indulgence.
Beyond its deliciousness, green bean sweet soup is remarkably easy to prepare. This recipe will guide you through each step, ensuring you can create this refreshing dessert in your own kitchen. Ready to discover the simple magic of this delectable soup? Let’s dive into the step-by-step instructions!
Tools Needed
- Pot
- Pan
- Basin
- Spoon
Ingredients
- Fresh lotus seeds: 300g
- Green bean paste (whole beans): 100g
- Seaweed (wild rice): 20g
- Rock sugar: 150g
- Salt: a little
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash the seaweed and soak it in water for 30 minutes to expand. Then, wash again and cut or leave it intact.
- Boil the lotus seeds until soft. Check for softness by gently pressing a lotus seed with a spoon; they should be easily squished. Set aside the cooked lotus seeds and their water.
- Roast the green beans in a pan over low heat until slightly warm to prevent splitting. This helps them soften quicker.
Step 2. Cook Green Beans
- Boil the roasted green beans in water for 5 minutes, then discard the water and any foam. Add fresh water and boil again until the beans are soft.
Step 3. Combine and Sweeten
- Add the seaweed, rock sugar, salt, and cooked lotus seeds (including the water used to cook them) to the pot of green beans. Stir well to dissolve the sugar.
Step 4. Final Boil & Serve
- Bring the mixture to a boil again. The soup is ready!
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- This sweet soup is not overly sweet but delicious. The slight sweetness complements the other ingredients.
- No need to soak the green beans overnight. Roasting them before boiling helps prevent splitting.
- Add coconut milk if desired, though it's delicious without it. Adjust sugar to your preference, but avoid adding too much as excessive sugar may increase body heat.
Nutrition
- N/A
FAQs
1. Can I use dried green beans instead of fresh?
Yes, but you'll need to soak them overnight and increase the cooking time. Dried beans will also result in a slightly thicker soup.
2. What if I don't have lotus seeds? Can I leave them out?
Absolutely! The soup will still be delicious without lotus seeds. The seaweed provides a nice textural contrast, but if you don't have it, you can omit that too.
3. How can I make the soup sweeter or less sweet?
Adjust the amount of sugar to your preference. Start with a smaller amount and add more until you reach your desired sweetness. You can also use other sweeteners like honey or maple syrup.
This cooling green bean sweet soup, with its delightful combination of textures and flavors, is the perfect summer treat. Enjoy the refreshing taste and the satisfying simplicity of this easy-to-make dessert. We hope you'll try this recipe and share its coolness with your friends and family!