INSTANT POT: Rinse dry whole mung beans once, then cover with water by 2 inches and place in the Instant Pot. Select HIGH PRESSURE and cook for 10 minutes. Allow the pressure to release naturally for 15 minutes, then open the lid.
SAUCEPAN: Rinse dry whole mung beans once, then place in a sauce pan and cover with water by 3 inches and bring to boil. Reduce heat to a simmer, partially cover, and cook until soft and breaking apart. (30-40 minutes)
for the vegetables
Keep each vegetable separate as they will be added in different stages. Finely chop the celery. Chop the broccoli and broccoli rabe into 1/3-inch pieces. Finally, peel and chop the garlic and ginger.
start the soup
Start a medium saucepan on medium heat and add olive oil, garlic, ginger, coriander powder, black pepper and the chopped celery. Sauté until lightly browned, then add cooked beans with cooking water.
Bring to a boil, then reduce the heat to a simmer and add the prepared broccoli and broccoli rabe. Simmer until the vegetables are just cooked and still crunchy (about 3-5min).
Turn off the heat. In a small bowl, stir together miso and 1/2 cup warm water. Transfer to the soup. Taste and adjust for salt. Stir in fresh cilantro.
Serve into individual bowls andgarnish with green onion.
Notes
Miso
I love Eden foods miso, such as this barley and brown rice miso, or muji miso (barley and soybean), because they are made with live cultures. You may also check the refrigerated section of your specialty grocer for a similar product. Avoid shelf stable miso