Mung Bean and Snow Fungus Soup: A Traditional Supportive Tonic

Introduction to Traditional Dietary Practice

Mung Bean and Snow Fungus Soup (绿豆银耳汤) is a classic traditional recipe originating from traditional Chinese dietary therapy. It is widely appreciated for its refreshing sweetness and its ability to help support body cooling and skin nourishment. This soup skillfully combines the cooling and purifying properties of mung bean (Vigna radiata) with the nourishing and moisturizing effects of snow fungus (Tremella fuciformis). It can be served as a cooling summer beverage while also providing gentle daily nourishment. In folk practice, mung bean and snow fungus soup is often used to help soothe occasional throat discomfort caused by dry climate or pungent foods. Moreover, due to its rich content of plant-based gelatin and dietary fiber, it has become a favored skin-supporting recipe among many women.

From a traditional dietary perspective, mung bean (Vigna radiata) is considered cool in nature and is commonly used to support the body during warm seasons and promote normal fluid balance. Silver ear (Tremella fuciformis) is neutral in nature and is valued for supporting moisture balance and overall vitality. When combined, they achieve a balance of cooling and warming, effectively helping the body maintain internal comfort while replenishing fluids lost through sweating or staying up late. This makes them especially suitable for consumption in summer or hot, dry environments. This traditional recipe is simple to prepare and low in cost, yet embodies the traditional wisdom that food and wellness are closely connected, making it an optimal formula for home wellness.

Potential Benefits of This Dietary Support

The main benefits of mung bean and tremella soup focus on three areas: supporting a cooling effect, promoting moisture balance, and maintaining skin appearance. The polysaccharides and minerals abundant in mung beans can help support the body’s natural processes, helping to maintain comfort during warm weather and address occasional dryness in the mouth or throat, as well as skin imperfections related to lifestyle factors. The rich tremella polysaccharides in tremella have strong hydrating properties, effectively supporting respiratory tract health and helping with occasional cough due to dryness or temporary hoarseness. Long-term consumption may also help support skin’s natural elasticity and maintain a youthful appearance.

Additionally, this soup can help support lipid metabolism and healthy digestion. The dietary fiber in *Phaseolus radiatus* (mung bean) and the plant gelatin in *Tremella fuciformis* (snow fungus) synergistically support normal bowel movements, help maintain intestinal regularity, and thereby may help ease occasional constipation or bloating. For individuals frequently exposed to air-conditioned environments or those who often stay up late, mung bean and snow fungus soup helps maintain internal comfort, supporting joint comfort and immune function. It is important to note that its benefits rely on consistent, moderate consumption over time rather than excessive intake in a single instance.

Traditional Chinese Medicine Perspectives on Support

From the perspective of traditional Chinese medicine (TCM) theory, the core principle of mung bean and tremella (Tremella fuciformis, snow fungus) soup lies in the synergistic combination of supporting cooling and hydration. The mung bean (Vigna radiata) is green in color and enters the Liver meridian (LV); its cool nature can support liver function and balance, thus helping maintain emotional calm and eye comfort. Meanwhile, the sweet taste of mung bean nourishes digestive vitality, supporting the body’s adaptive response to cooling. Tremella (Tremella fuciformis), white in color, enters the Lung meridian (LU); its gelatinous substance naturally supports respiratory moisture, restoring the Lung’s dispersing and descending functions by supplementing body fluids, thereby supporting occasional dry cough without phlegm or sticky phlegm difficult to expectorate due to respiratory dryness.

At the level of formulation, the combination of mung bean (Vigna radiata) and snow fungus (Tremella fuciformis) exemplifies the TCM principle of nourishing without causing stagnation, and cooling without being overly chilling. The cool nature of mung bean is balanced by the neutral nature of snow fungus, making the overall cooling property mild and suitable for a wider population. Furthermore, snow fungus enters the Kidney meridian, indirectly supporting kidney yin through the Five-Element relationship of “Metal generating Water,” thereby helping to maintain balance in those with chronic overuse of the mind or in the elderly and frail. This mechanism of multi-organ synergistic support is the core advantage of this traditional recipe over simple dietary therapy.

Who May Benefit

Mung Bean and Snow Fungus Soup (Vigna radiata + Tremella fuciformis) is particularly suitable for the following groups: First, individuals working in high-temperature environments during summer or outdoor sports enthusiasts—it supports hydration and electrolyte balance lost through profuse sweating while helping maintain body temperature regulation. Second, office workers who frequently use computers, smartphones, and other electronic screens. These individuals often overstrain their eyes and remain in air-conditioned settings, leading to temporary dryness in eyes and throat—a sign of body heat. Consuming this soup can help maintain eye comfort and skin hydration. Third, menopausal women or those with a tendency toward Yin deficiency, presenting with occasional hot flashes, night sweats, irritability, sleep difficulties, and lackluster skin. The hydrating action of snow fungus may help offer comfort and support these concerns.

Additionally, individuals who smoke or drink alcohol frequently, prefer spicy and greasy diets, or have occupations requiring prolonged speaking (such as teachers, livestream hosts, etc.) are also suitable for regularly consuming mung bean and tremella soup to soothe the throat, support respiratory comfort, and maintain vocal cord health. For adolescents going through puberty who are prone to occasional skin imperfections accompanied by dry stools, this soup can gently support hormone balance and promote clear-looking skin. However, it should be noted that those with a tendency to feel cold or extremely weak digestion should adjust the frequency of consumption under the guidance of a healthcare professional.

Considerations for Use

Although Mung Bean and Tremella Soup is relatively mild in nature, certain individuals should still use it with caution or avoid it altogether. First, those with digestive sensitivity to cold—characterized by occasional cold sensation in the abdomen, loose stools, poor appetite, or discomfort upon exposure to cold—should not consume it in large quantities or over a long period, as the cool nature of mung beans may cause digestive discomfort, such as occasional loose stools or indigestion. Second, individuals currently taking warming and tonifying Chinese herbs (such as Ginseng [Panax ginseng], Astragalus [Astragalus membranaceus], and Cinnamon [Cinnamomum cassia]) should consider avoiding large amounts of mung beans, as mung beans may interact with warming herbs.

Additionally, individuals managing blood sugar levels should monitor added sugars in the soup. If the soup is prepared without adding rock sugar or any sweetener, it can be consumed in moderation; however, if a significant amount of sugar is added, intake should be limited to help maintain blood glucose levels. Those in the early stage of a common cold with chills (characterized by aversion to cold, fever, clear nasal discharge, headache, and body aches) may prefer warm foods and are not particularly suited for cold-natured mung bean and tremella soup; instead, they should first use warming and dispersing substances to support recovery. Pregnant women, due to their special constitution, may consume a small amount but should not overdo it, and must especially avoid chilled soup to prevent affecting uterine comfort. Women during menstruation who experience significant menstrual cramps or a cold sensation in the lower abdomen should also temporarily refrain from drinking this soup.

Ingredient Proportions

Prepare a standard mung bean and snow fungus soup using the following precise proportions: 50 g mung bean (Phaseolus radiatus), 15 g dried snow fungus (Tremella fuciformis) (increase to 40 g if using fresh snow fungus), 20 g rock sugar (adjustable between 15–25 g according to personal taste), and 1500 ml water. This ratio serves 2–3 people. After simmering, the soup will have a moderately thick consistency, combining the sandy, soft texture of mung beans with the smooth, slippery mouthfeel of snow fungus.

To enhance the cooling support, add 10 g of dried Lily Bulb (Baihe, *Lilium brownii* var. *viridulum*) and 10 g of Lotus Seed (Lianzi, *Nelumbo nucifera*, with the plumule removed). If the focus is on moisture-supporting properties, combine with 5 g of Goji Berry (Gouqizi, *Lycium barbarum*) and 3–4 Red Dates (Hongzao, *Ziziphus jujuba*). Note: remove the pits from the Red Dates; add the Goji Berries in the last 10 minutes of cooking to avoid overcooking and nutrient loss. All ingredients should be fresh and free from mold. For Mung Beans (Lüdou, *Vigna radiata*), choose the bright green variety (Minglü) with smooth skin and plump grains. For Tremella (Yin’er, *Tremella fuciformis*), select intact, slightly yellow and translucent pieces without impurities—these are considered superior quality.

Preparation Method

Step 1: Pre-soak

Wash the mung beans (Phaseolus radiatus / mung bean) thoroughly, then soak them in fresh water for at least 2 hours. For best results, soak overnight if time allows—this shortens cooking time and helps the beans develop a soft, sandy texture more easily. Place the dried snow fungus (Tremella fuciformis / snow fungus) in a large bowl, add enough cold water to cover, and let it soak until fully expanded (about 1–2 hours). Remove the hard, yellowish base, tear the fungus into small florets, and set aside.

Step 2: Initial simmering of Vigna radiata (mung bean)

Use a clay pot or stainless steel pot (avoid iron pots to prevent the soup from darkening). Place the soaked mung beans (Vigna radiata) and 1200 ml of clean water into the pot. Bring to a boil over high heat, then reduce to low heat, cover, and simmer gently for 30 minutes. During this time, stir gently several times with a spoon to prevent the mung beans from sticking to the bottom. If too much water evaporates, replenish with an appropriate amount of hot water.

Step 3: Add the Tremella (snow fungus) and continue to simmer.

When the mung beans (Vigna radiata) are cooked until the skins begin to crack and the kernels start to release their starch, add the torn white fungus (Tremella fuciformis) along with the water in which it was soaked (do not discard the soaking water, as it contains beneficial mucilage). Bring to a boil over high heat, then reduce to low heat and continue simmering for 20–30 minutes, until the white fungus becomes soft, translucent, and the broth develops a thick, gelatinous consistency.

Step 4: Flavor Adjustment and Final Processing

Finally, add rock sugar, gently stirring until fully dissolved, then cook for another 5 minutes before turning off the heat. If a smoother texture is preferred, use a spoon to mash some of the mung beans into a paste and mix with the liquid. Just before turning off the heat, sprinkle in a few goji berries and let them steep briefly to enhance both color and nutrition. Be careful not to overcook, otherwise the tremella will fully dissolve and lose its chewy texture.

Usage Tips

The optimal consumption time is between 3–5 PM (Shen period, when the Bladder Meridian [BL] is in command) or 1 hour before bedtime. Drinking during the Shen period leverages the body’s metabolic peak to support natural cleansing processes; drinking before bedtime harnesses its effects of supporting relaxation and calm, making it especially suitable for those with occasional restlessness or sleep difficulties. However, those managing blood sugar levels should avoid consuming it before sleep to help maintain blood glucose balance.

2. Mung bean and white fungus soup can be consumed either hot or cold. However, individuals with a tendency to feel cold or with digestive sensitivity are advised to drink it warm to avoid digestive discomfort from ice-cold temperature. In summer and autumn, it can be refrigerated for 2 hours before consumption for a better cooling effect, but be sure to avoid drinking large amounts of iced soup on an empty stomach.

3. When consuming, avoid eating it together with very warming foods such as dog meat, venison, or lamb, to prevent digestive imbalance. If a large batch of soup is made, it can be sealed and stored in the refrigerator, but it is best consumed within 24 hours. Prolonged storage or repeated reheating can affect the quality of Tremella (Tremella fuciformis, snow fungus) and degrade its texture. When consuming again, it must be reheated thoroughly before consuming.