Restaurant-Quality Mung Bean Soup

Steps

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1. 1
   Rinse the mung beans and remove any damaged ones. No soaking needed for fresh beans—add them directly to the pot with a pinch of salt and water (about 4 times the bean volume). Start with cold water, bring to a boil over medium heat, then reduce to low heat and simmer for 12–15 minutes.
   ▶ ≈0:25
2. 2
   Turn off the heat, cover the pot, and let it sit for 15–20 minutes to allow the beans to absorb water and burst open naturally from residual heat.
   ▶ ≈1:47
3. 3
   Uncover and add the second batch of water (800–1000ml). Bring back to a boil, then add the rinsed dried tangerine peel and simmer for 5–10 minutes until the citrus aroma is released.
   ▶ ≈2:34
4. 4
   Remove the tangerine peel with a strainer, reduce heat to the lowest setting, add sugar to taste (about 70g), and turn off the heat.
   ▶ ≈3:19
5. 5
   Serve the soup warm, or refrigerate overnight for a chilled version. It can also be made into traditional popsicles for a refreshing summer treat.
   ▶ ≈4:00