Ginisang Munggo

Ginisang Mungo in a bowl topped with chicharon.

A comforting stew with shrimp and mung beans cooked to a creamy consistency.

Course Main Course, Soup

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 194kcal

Author Nora Rey

Cost $8-$10

Equipment

Saucepan (for the stock)
Heavy-bottomed pot

Ingredients

2 cups dried mung beans rinsed; see note
12 ounces shrimp peeled and deveined; see note
6 cloves garlic minced
1 medium onion chopped
2 ripe tomatoes chopped
2 tablespoons bagoong alamang or sautéed shrimp paste see note
6 cups water more as needed
2 bundles sotanghon (glass noodles) see note
1 bunch chili pepper leaves sub: spinach; see note
Fish sauce or oyster sauce to taste
Salt and pepper to taste
Crushed chicharon for garnish
Neutral oil for sautéing

US Customary - Metric

Instructions

NOTE: It's recommended to soak the mung beans for at least 4 hours or overnight. However, if you're in a hurry, you can proceed with cooking without soaking, but be prepared for a slightly longer cooking time.
Peel the shrimp, setting aside the heads and shells to make the stock. To devein, insert a sharp tool, like a toothpick, near the tail end to make a small incision along the back. Gently pull out the long, dark vein.
In a saucepan over medium-high heat, lightly brown the shrimp heads and shells in a bit of oil. Crush the heads slightly to extract their juices.
Add a bay leaf, 6 cups of water, about 1 teaspoon kosher salt (use half for table salt), and ground pepper to taste. Bring to a boil for around 5 minutes, reducing the heat if it bubbles too much. Strain the stock and set aside.
Soak the sotanghon in warm water until they are soft, then drain them.
In a heavy-bottomed pot, add about a thin coating of oil and set over meium-high heat. seeason//Sear the shrimp for about a minute on each side, though the exact time may vary depending on their size. Once they turn pink and opaque, transfer them to a plate.
Add more oil as needed and reduce the heat to medium. Sauté the onion and garlic until softened.
Add the tomatoes and cook until they break down and start to caramelize. Stir in the sautéed shrimp paste.
Add the mung beans along with the stock you previously prepared (a little over 5 cups). Mix together and bring it to a boil over medium-high heat.
Cover and simmer over medium-low heat, until the mung beans reach your desired level of tenderness, which may take anywhere from 30 minutes to an hour.
Some enjoy a firmer texture in their mung beans, while others prefer them softer and mushier. Add more stock if necessary to prevent them from sticking and burning at the bottom of the pot.
PRO TIP: To speed up the process and achieve a creamier consistency, you can use an immersion blender when the mung beans are partially tender. Blend the mixture partially, not completely, to achieve the desired creaminess.
Taste and season as you like, using ingredients such as fish sauce, oyster sauce, soy sauce, and ground pepper.
Add the softened noodles to the pot, stirring gently. As the sotanghon cooks for about 2 minutes, they will absorb the liquid from the broth.
You'll know they're done when they turn mostly transparent and are soft yet slightly chewy. If the mixture seems too dry, add more liquid as desired to maintain a soup-like consistency.
Add the cooked shrimp and chili pepper leaves to the hot mixture. Stir them in gently, then immediately turn off the heat to avoid overcooking the shrimp.
Garnish your Ginisang Munggo with crushed chicharon on top and enjoy with steamed white rice!

Notes

Dried Mung Beans: These small green legumes have an earthy flavor and can absorb the flavors of your dishes. Soaking them in water for at least 4 hours or overnight softens and reduces cooking time. Drain and rinse before using.
Shrimp: Use medium to large-sized whole shrimp, as you'll be using the heads and shells to make a stock. If you prefer a quicker option, you can use shrimp, pork, or chicken bouillon or base. You can also substitute with other proteins like pork, chicken, or tofu.
Bagoong Alamang: This fermented shrimp paste adds a salty and savory umami flavor. You can use other umami-rich ingredients like fish sauce, oyster sauce, or soy sauce.
Sotanghon: Thin, glass or cellophane noodles made from mung bean starch. These noodles have a translucent appearance and readily absorb the flavors they are cooked with.
Chili Pepper Leaves: These leaves have a mild peppery taste and a hint of spiciness without being overpowering. If using fresh, simply wash them and remove any tough stems. If frozen, thaw them first and drain any excess moisture. As alternatives, you can use spinach, mustard greens, malunggay leaves (moringa leaves), or talbos ng kamote (sweet potato leaves).

Nutrition