Start by soaking mung beans overnight or employing the quick-soak method found in the notes. Then add soaked, drained mung beans to a large saucepan with water (use 3 cups water per 1 cup dry beans) and kombu (optional) and bring to a boil.
*1 quart vegetable broth is equivalent to 4 cups.
*If not soaking beans overnight, you can cover the beans with water in a large pot and bring to a boil for 1 minute. Then remove from heat, cover, and let sit for 1 hour. Then rinse, drain, and proceed with cooking per instructions.
*Soup highly adapted from the Mung Bean Soup in the book Woman Code by Alisa Vitti.
*Nutrition information is a rough estimate calculated without additional sides.