Mung bean porridge

Name: Mung bean porridge
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: long-grain rice; split mung beans, soaked for 2 hours; firm tofu, diced; ginger, cut into thin strips; salt; coriander leaves, chopped

Cháo đậu xanh

VegetarianRiceVietnameseVeganNo onion or garlicContains soy

Servings

2 servings

Ingredients

90 glong-grain rice
70 gsplit mung beans, soaked for 2 hours
100 gfirm tofu, diced
5 gginger, cut into thin strips
2 gsalt
8 gcoriander leaves, chopped

10 minPrep
45 minCook
55 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Mung bean porridge (Nokdu-juk: 녹두죽) recipe by MaangchiMaangchiẨm Thựce-cadao / Hà Phương HoàiAll references

Rinse the rice and mung beans. Soak the beans for at least 2 hours, then drain. Toast the rice in a dry pan for 2 minutes, then place it in a pot with the beans and about 1.2 litres of water.
Bring to a boil, lower the heat and cook 40 minutes, stirring now and then so the porridge does not stick.
Add the tofu and ginger, cook 5 more minutes and season with salt.
Ladle into bowls and top with coriander.

Tips

Toasting the rice first makes the porridge creamier and more fragrant.

Storage

Cool quickly and keep in the fridge up to 1 day. Add a splash of water when reheating and bring to a boil.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

361 kcalEnergy
20.3 gProtein
59.9 gCarbohydrate
5.1 gFat
7.6 gFibre
404 mgSodium

An estimate for reference only, not medical advice.