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Filipino-Inspired Vegan Mung Bean Soup (Monggo)

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This comforting, anti-inflammatory soup is creamy, satisfying, and packed with flavor. The addition of mushroom powder (optional) gives it that rich, umami depth—like it’s been simmering all day.

Ingredients

Scale

Base

  • 1½ cups mung beans, rinsed and drained
  • 6 cups vegetable broth
  • ½–1 tsp salt (adjust based on broth/bouillon)

Aromatics

  • 1½ tbsp olive oil (or water sauté)
  • 1 large onion, chopped
  • 4–5 cloves garlic, minced
  • 1½ tbsp fresh ginger, grated

Creamy Finish

  • 1½ cups coconut milk
  • 3 cups spinach (or moringa if available)

Optional Flavor Enhancers

  • 1–2 tsp vegan chicken base or vegetable bouillon
  • 1 tbsp mushroom powder
  • 1½ tbsp soy sauce or tamari
  • 1½ tsp turmeric
  • Lime or lemon juice

Instructions

  1. Cook the Beans
.  In a large pot, combine mung beans, broth, and salt.
If using bouillon or vegan chicken base, mix it in now and taste before adding more salt.
Bring to a boil, then simmer 20–25 minutes until soft.
  2. Sauté Aromatics.  In a pan, sauté onion (2–3 min), then garlic and ginger (1–2 min).
  3. Combine
.  Add sautéed mixture to the beans.
  4. Add Creaminess & Depth
.  Stir in coconut milk and mushroom powder (if using).  Simmer 5–10 minutes.
  5. Add Greens
.  Stir in spinach until wilted.
  6. Season & Finish
.  Adjust salt, add pepper, soy sauce (optional), and finish with citrus.

Notes

🍽️ Serving Suggestions

  • Serve alone or over rice/quinoa
  • Add chili flakes for heat
  • Enjoy fresh or as leftovers (even better the next day!)

Find it online: https://plantpowereddocta.com/2026/04/13/filipino-inspired-vegan-mung-bean-soup-monggo/