Mung Bean Moringa Soup

Featured in the Honolulu Star-Advertiser on July 30, 2014.



Mung Bean Moringa Soup

  • 1/2 pound uncooked mung beans
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 1/4 pound boneless pork loin, cut into 1-inch pieces (may substitute with fish)
  • Salt and pepper to taste
  • 1/2 pound peeled and deveined prawns
  • 1 small tomato, diced
  • 3 or more cups of chicken broth (to taste)
  • 1/2 pound fresh Moringa (mulunggay) leaves (available at farmer's market, Chinatown)


  1. In a medium pot, boil mung beans in water until soft, about 35-40 minutes.
  2. When done, mash beans; set aside.
  3. In a large pot on medium heat, heat olive oil; add onion and garlic; cook until softened, stirring often, for about 5 minutes.
  4. Add pork, season with salt and pepper.
  5. Cook for another 3 minutes.
  6. Gently stir in prawns, cook another 2 minutes.
  7. Add tomatoes, cook another 3 minutes.
  8. Reduce heat to low, pour chicken broth over mixture and allow to simmer in broth for another 5 minutes.
  9. Add beans to the soup; mix well.
  10. Stirring frequently, cook for another five minutes.
  11. Add water or chicken broth for desired consistency.
  12. Stir Moringa leaves into soup and cook 2 minutes more before serving hot.

Serves 8.

Approximate Nutrient Analysis per serving (not including salt to taste):
210 calories, 5 g fat, 1 g saturated fat, 70 mg cholesterol, 700 mg sodium, 24 g carbohydrate, 6 g fiber, 3 g sugar, 20 g protein


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