Place the dried mung beans and meat on a heavy-bottomed, large and deep pan (like a Dutch oven). Pour the water over. Bring to a boil, cover and then simmer until the meat is tender (about 1 hour more or less).

The mung should be tender already at this point. Refill the water as needed. If you are using Beef which takes longer to cook, I suggest boiling it first until the meat is slightly tender.

Add the mung beans and continue to simmer until both the beans and beef are tender. Turn off heat.

In another large skillet, heat the oil. Saute the garlic and onion for a couple of minutes. Add the chopped tomatoes and cook for another 5 minutes.  Lightly season with salt and pepper.

Stir the cooked tomatoes into the beans mixture. Season with soy sauce and fish sauce, to taste. Let simmer for 3-5 minutes. Add the spinach and cook for another 2 minutes or until wilted.

If you want a thicker soup simmer until desired consistency is reached or if you wish a more watery one, just add more water. Adjust the seasoning if necessary.

Ladle into bowls or have it with rice! So yum!