Lotus Roots with Mung Beans in Dried Octopus Soup

Soup Name: Lotus Roots with Mung Beans and Dried Octopus Soup

Traditional Chinese Name: 蓮藕綠豆章魚湯 (liánǒu lǜdòu zhāng yú tāng)

Introduction:

When making any dried octopus soup, this is the most basic and common set of ingredients.  It’s simple (with only 3 ingredients), easy to prepare and delicious (and slightly cooling).  To me, most dried seafood tastes the same, something a little fishy and slightly sweet.  In fact, you can substitute dried “insert your seafood here” for these type of soups.  Other types of octopus soups also include peanuts or various other vegetables (like chayotes).  I’ll have to make other types to demonstrate the diverseness of dried octopus, but here’s my first.

What ingredients are required?

1 large dried octopus, sliced or quartered
2 section of lotus roots, sliced
100g of mung beans
2 L of water

How do I prepare it?

  1. Rinse and soak the dried octopus and mung beans in warm water for an hour
  2. Boil your soup water
  3. Prepare lotus roots by washing and cutting into edible portions
  4. Using scissors or a sharp knife, slice the dried octopus into thin slices (or quartered if you don’t plan to eat it)
  5. When your water boils, add all the ingredients in and boil on high for 30 minutes.  Reduce to a medium boil for another hour.
  6. Serve and enjoy!

Any benefits?

  • This soup is extremely low in fat (virtually none)
  • It is a good soup base to add meats or other vegetables
  • Excellent source of protein, Vitamin C & E
  • Can help reduce heatiness

Any precautions?

  • It is a slightly cooling soup, so if you’re concerned, add a few slices of ginger
  • Be sure to purchase dried octopus from a reputable source

 

Mung Beans

Ingredient Name: Mung Beans (also known as mungbean, bean, mung, green gram, mung gram)

Traditional Chinese Name: 綠豆 (lǜdòu)

What is this?
  • The direct translation of this from Chinese means “green bean”
  • It is a small, round, oval-shaped bean that is green in color with a white eye (or center) and very hard
  • The mung bean is commonly used in Chinese cuisine (soups, stews, desserts, made into paste, dishes, etc..)
  • It is considered a cooling food and used to fight inflammation, heaty bodies, heat stroke, and fevers

How do I prepare it?

  • Soak in warm water and rinse before using in soups

Where can I buy this?

  • Readily available at most Asian supermarkets (packaged)
  • Definitely available in Hong Kong wet marts (sold in the dried food vendor stalls) and can be purchased in the bulk volume of your choice

What is the cost?

  • Very affordable
  • One bag of 100g of mung bean cost me around $5-6 HKD at the wet mart
  • This price will vary on vendor to vendor (and even from wet mart to supermarket)

Any benefits?

  • The mung bean is an excellent source of protein
  • It contains a healthy amount of Vitamin C and E
  • They also contain Calcium, Iron, and Potassium
  • The beans are a great weight-loss food and still give them punch of require proteins in daily diet

Any precautions?

  • Take caution when consuming in the first trimester of a pregnancy (for soups, you can throw in 3-4 pieces of ginger into a soup that has mung beans)
  • Be sure to purchase mung beans from a reputable source

Additional Information

  • Store in a dry and cool place (up to 6 months)