Mung bean and tofu soup

    1 day 2 hours

    This recipe was created during National Vegetarian Week and is based on a seafood soup recipe I found in an old Madhur Jaffrey book. I removed the meat stock and prawns and went vegetarian, plus added some curry spices for a delicious vegetarian soup. If you reduce the water content and make it a bit thicker, it can be eaten as a dhal with some plain boiled rice as a main course.


    Yorkshire, England, UK
    5 people made this

    Serves: 4 

    • 185g (6 1/2oz) dried mung beans
    • 900ml (1 1/2pt) vegetable bouillon or stock
    • 3 tablespoons sunflower oil
    • 1 medium onion, finely chopped
    • 1 large garlic clove, finely chopped
    • 1 teaspoon freshly grated root ginger
    • 1/2 teaspoon mild curry powder
    • 115g (4oz) tofu, chopped into 1cm cubes
    • freshly grated black pepper

    Prep:1hr  ›  Cook:1hr  ›  Extra time:1day soaking  ›  Ready in:1day2hr 

    1. Begin by placing the dry mung beans in a bowl, then check through them picking out any that look black or off. Cover them in water with 2cm of excess water and leave overnight, or do in the morning for the evening. When ready, place the soaked mung beans in a colander or sieve, drain, then run fresh water over them to wash off any dirt.
    2. Put the mung beans in a pan and cover with water some 2cm in excess, and bring the water to the boil. Boil at a roiling boil for about 2 minutes, then take off the heat, skim off any scum, then cover with a lid and leave to soak for 1 hour. Drain and wash with running water as before.
    3. Return to the pan, then cover with the vegetable stock (homemade or made using vegetable bouillon powder). Bring to the boil, cover with lid and simmer for 1 – 1 1/2 hours until tender.
    4. Blend with a hand blender or in a food processor until coarsely blended. Return to a low heat or put into a warmed oven at 90 C.
    5. Heat a wok, then add the organic sunflower oil until it starts just to smoke, when you should turn down the heat. Add the chopped onions, garlic and ginger and stir fry until translucent. Add the curry powder and stir into the mix.
    6. Add the tofu pieces and stir fry for 3 minutes until cooked through. Season with some freshly ground black pepper, but do not add salt as there is already plenty in the vegetable stock.
    7. Mix the tofu stir fry into the mung bean soup and serve.


    To make the thicker consistency for a main course, either boil the mung beans for longer to reduce the liquid content or start with 800ml (1¼ pints) of stock, but watch over the mung beans to ensure they do not dry through before they get mushy; if they do get dry, top up with a little extra water.

    See it on my blog

    Recipe At Axel Steenberg Blog

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    Reviews in English (1)


    Absolutely delicious, great comfort food. It takes no time at all to make in labour, the time is taken up by the boiling of the mung beans which don't even need stirring... Very easy to make and sooo moorish. I will be making this time and time again.  -  05 Mar 2012