This recipe has been posted long ago on my Chinese food blog. Here comes the English version for those who love the traditional Hong Kong sweet soup. This sweet green mung bean soup is great for summer, served either in warm or cold. There is one special ingredient, stink grass listed in this recipe. Hope you won’t be scared off by its name, 臭草 (literally means “stink grass” in Chinese). I don’t quite know how and why this little, humble herb got this unpleasing name. In fact, the herb smells very fragrant that makes this Hong Kong sweet soup very special. No other herb can replace it. Many of my Chinese fans claimed that they can’t have the sweet soup without this little herd.
Those two tinny sprigs were gift from my friend who grows them in her backyard. You might try your luck to see if you can source some from any Asian grocers nearby. If no luck, just the green mung beans and seaweed can also make you a good dessert. Hope you like it as much as my family does.
