Description
Taiwan summer's essential 'Green Bean Soup (Lü Dou Tang)' containing diced konjac jelly (Juruo) instead of high-calorie boba (Zhenzhu). A zero-guilt sweet.
Restaurants serving Green Bean Soup with Konjac Jelly
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Green beans(Mung beans)
- Konjac jelly
- Rock sugar
Instructions
- [Authentic Recipe]
- Soak green beans (mung beans) overnight, simmer in a pot for ~
- hr until fluffy.
- Add rock sugar (or brown sugar), finish as a gently sweet soup and cool.
- Cube store-bought unsweetened (or low-sugar) konjac jelly (Taiwan sells konjac pearls as boba substitutes).
- Dump konjac into cold green bean soup, float ice to finish.
Learn more Spice, substitutes, tips
Key spices
Rustic earthy aroma of green beans and gentle sweetness of rock sugar
Substitutes at Japanese supermarkets
Grass jelly or Aiyu jelly (similarly low-calorie Taiwan jellies)
Pairing
(As post-meal dessert or snack)
Trivia
[For Women] The staple customization Taiwanese girls—worrying 'boba makes me fat'—order at drink stands: 'Change to Konjac!'. Green beans cool internal heat with strong detox effects; combined with konjac fiber, it becomes the ultimate beauty sweet soup.
Eating tips & etiquette
[Unique Eating] Pour a little milk (or soy milk) to make mellow 'Green Bean Milk Konjac' to slurp with a straw!
Allergen
None