44 Lily Root and Mung Bean Soup

44 Lily Root and Mung Bean Soup

44 Lily Root and Mung Bean Soup

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44 Lily Root and Mung Bean Soup

INGREDIENTS

  • 1 cup of mung beans
  • 1/3 cup of lily root; if you are using dried lily root, first soak in water until soft
  • A pinch of rock or brown sugar
  • 8-10 cups of water

DIRECTIONS

Step 1
Rinse the mung beans, place them in a large pot and add the water. Cook over high heat until the water boils, then reduce to medium heat. Cover the pot.
Step 2
When the water starts to boil faster again, add the sugar and pre-soaked lily root. Cook until the mung beans are soft, then serve. This is a good dessert to eat to relieve the summer’s heat.