Mung Bean and Snow Fungus Soup: A Traditional Chinese Medicinal Diet

Introduction to Medicinal Diet

Mung Bean and Snow Fungus Soup (绿豆银耳汤) is a classic medicinal dish originating from traditional Chinese dietary therapy. It is widely appreciated for its refreshing sweetness and its ability to clear summer heat and nourish the skin. This soup skillfully combines the heat-clearing and detoxifying properties of mung bean (Vigna radiata) with the yin-nourishing and lung-moistening 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 alleviate 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 beauty-enhancing recipe among many women.

From a food property perspective, mung bean (Vigna radiata) is cool in nature and enters the Heart and Stomach meridians, excelling at clearing heat and resolving summerheat, promoting urination and detoxifying. Silver ear (Tremella fuciformis) is neutral in nature and enters the Lung, Stomach, and Kidney meridians, specializing in nourishing yin and moistening dryness, boosting qi and strengthening the body. When combined, they achieve a balance of cooling and warming, effectively clearing internal heat toxins and fire, while replenishing fluids lost through sweating or staying up late. This makes them especially suitable for consumption in summer or hot, dry environments. This medicinal dish is simple to prepare and low in cost, yet embodies the profound wisdom of TCM’s principle that “medicine and food share a common origin,” making it an optimal formula for home healthcare.

Efficacy of Medicinal Diet

The main effects of mung bean and tremella soup focus on three aspects: clearing heat and reducing fire, nourishing yin and moistening the lung, and beautifying the complexion. The polysaccharides and minerals abundant in mung beans can accelerate the metabolism of toxins in the body, helping to reduce heat-related symptoms such as dry mouth and throat, and facial acne caused by excessive internal heat. The rich tremella polysaccharides in tremella have strong moisturizing ability, effectively moisturizing the respiratory mucosa, alleviating dry cough, hoarseness, and other manifestations of lung dryness. Long-term consumption can also enhance skin elasticity and reduce the formation of fine lines.

Additionally, this soup can assist in regulating lipids and promoting digestion. The dietary fiber in *Phaseolus radiatus* (mung bean) and the plant gelatin in *Tremella fuciformis* (snow fungus) synergistically enhance intestinal peristalsis, help clear intestinal toxins, and thereby indirectly relieve constipation and abdominal distension. For individuals frequently exposed to air-conditioned environments or those who often stay up late, mung bean and snow fungus soup helps balance internal cold and heat, preventing joint soreness and immune decline caused by “air-conditioning syndrome.” It is important to note that its benefits rely on consistent, moderate consumption over time rather than excessive intake in a single instance.

The Functions of Traditional Chinese Medicine

From the perspective of traditional Chinese medicine (TCM) theory, the core action of mung bean and tremella (Tremella fuciformis, snow fungus) soup lies in the synergistic combination of “clearing Heat” and “nourishing Yin.” The mung bean (Vigna radiata) is green in color and enters the Liver meridian (LV); its cool nature can drain Liver Fire, thus alleviating irritability, red eyes, and swelling due to emotional anxiety or a rich diet. Meanwhile, the sweet taste of mung bean tonifies the Qi of the Spleen and Stomach, preventing excessive cold from damaging the Middle Burner. Tremella (Tremella fuciformis), white in color, enters the Lung meridian (LU); its gelatinous substance acts as a “natural moistening agent” for the Lungs, restoring the Lung’s dispersing and descending functions by supplementing body fluids, thereby improving dry cough without phlegm or sticky phlegm difficult to expectorate caused by Lung Yin deficiency.

At the level of formulation, the combination of mung bean (Vigna radiata) and snow fungus (Tremella fuciformis) exemplifies the TCM medicinal principle of “tonifying without causing stagnation, and clearing without causing cold.” The cold nature of mung bean is neutralized by the balanced nature of snow fungus, making the overall cooling property of the medicinal diet mild and suitable for a wider population. Furthermore, snow fungus enters the Kidney meridian, indirectly nourishing Kidney yin through the Five-Element relationship of “Metal generating Water,” thereby helping to regulate deficient-fire floating upward in those with chronic overuse of the mind or in the elderly and frail. This mechanism of multi-organ synergistic regulation is the core advantage of medicinal diet over simple dietary therapy.

Indications

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 rapidly replenishes fluids and electrolytes lost through profuse sweating while helping prevent heatstroke. 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 symptoms such as dry eyes and sore throat—manifestations of “excessive heat” (Huo Qi). Consuming this soup can alleviate eye fatigue and dry skin. Third, menopausal women or those with Yin deficiency constitution (Yin Xu Ti Zhi), presenting with hot flashes, night sweats (Chao Re Dao Han), irritability, insomnia, and lackluster skin. The Yin-nourishing (Zi Yin) action of snow fungus markedly improves 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 clear the throat and lungs and protect the vocal cords. For adolescents going through puberty who are prone to facial acne accompanied by dry stools, this soup can gently regulate hormone levels and improve skin inflammation. However, it should be noted that those with a deficiency-cold constitution or extremely weak digestive function should adjust the frequency of consumption under the guidance of a physician.

Contraindicated Populations

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 Spleen and Stomach Deficiency Cold—characterized by frequent cold pain 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 cold nature of mung beans may aggravate deficiency cold symptoms, leading to diarrhea or indigestion. Second, individuals currently taking warming and tonifying Chinese herbs (such as Ginseng [Panax ginseng], Astragalus [Astragalus membranaceus], and Cinnamon [Cinnamomum cassia]) should avoid concurrent use with mung beans, as the detoxifying effect of mung beans may counteract the herbs’ efficacy.

Additionally, diabetic patients must strictly control their sugar intake. 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, it should not be drunk in excess to avoid causing blood glucose fluctuations. Patients in the early stage of a wind-cold common cold (characterized by aversion to cold, fever, clear nasal discharge, headache, and body aches) are also not suitable for consuming cold-natured mung bean and tremella soup; instead, they should first use warming and dispersing substances to release the exterior. 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 stimulating uterine contractions. Women during menstruation who experience significant dysmenorrhea or a cold sensation in the lower abdomen should also temporarily refrain from drinking this soup.

Proportions of ingredients in the formula.

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 heat-clearing effect, 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 nourishing yin and moistening dryness, 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.

Drinking 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 enhance detoxification; drinking before bedtime harnesses its effects of nourishing Yin and calming the Spirit [an shen], making it especially suitable for those with vexation and insomnia. However, diabetes patients should avoid consuming it before sleep to prevent affecting blood glucose levels.

2. Mung bean and white fungus soup can be consumed either hot or cold. However, individuals with a Cold constitution or Spleen and Stomach Deficiency are advised to drink it warm to avoid irritating the stomach and intestines from ice-cold temperature. In summer and autumn, it can be refrigerated for 2 hours before consumption for a better summer-heat dispelling effect, but be sure to avoid drinking large amounts of iced soup on an empty stomach.

3. When consuming, avoid eating it together with warming tonic foods such as dog meat, venison, or lamb, to prevent conflict between cold and heat that may reduce efficacy. 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 increase the nitrite content in Tremella (Tremella fuciformis, snow fungus) and degrade its texture. When consuming again, it must be brought to a full boil to ensure safety.