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Sriracha Miso Mung Bean Soup

Introducing Sriracha Miso Mung Bean Soup! You are just one pot and less than 30 minutes away from this spicy bowl of deliciousness!

It’s creamy, spicy, garlicky, and so comforting! Plus, it requires just 8 ingredients. Ready?

Sriracha Miso Mung Bean Soup

This recipe is pretty straightforward. You sautée some shallots, garlic, and ginger in a pot. Once hot, add the yellow mung beans and some water. Make sure to use peeled split yellow mung beans, as these cook faster than whole ones. If you don’t have access to split yellow mung beans, red lentils are a good substitute.

Next, we add sriracha which adds spiciness and makes this soup even more garlicky. To balance the spiciness, I added a couple of tablespoons of maple syrup.

Sriracha Miso Mung Bean Soup

Cook for 25-30 minutes, or until the mung beans are soft and have “melted” into the soup. Finally, to add umami and a subtle sweetness, stir in some white miso.

Sriracha Miso Mung Bean Soup

Drizzle with lime juice (that’s mandatory), chopped green onions, and enjoy! Filling, protein-packed, flavorful, and easy to make. What else could we ask for?

Let me know in the comments if you try this miso mung bean soup recipe!

Sriracha Miso Mung Bean Soup
Sriracha Miso Mung Bean Soup

Sriracha Miso Mung Bean Soup

5 from 2 votes
Author: Thomas Pagot
A 30-minute soup that is spicy, garlicky, and easy to make. Mung beans add texture as well as protein and fiber to this soup!
Prep Time : 15 minutes
Cook Time : 25 minutes
Total Time : 40 minutes
Servings 2 Servings
Calories 334 kcal


  • 1 tbsp oil
  • 2 shallots minced
  • 2 cloves of garlic minced
  • 1/2 inch ginger grated
  • 1 cup split yellow mung beans
  • 3 cups of water
  • 1/4 cup sriracha
  • 2 tbsp maple syrup
  • 2 tbsp sweet white miso
  • for topping: lime juice, green onions or basil


  • Heat the oil in a large saucepan. Once hot, add the shallots, garlic, and ginger, and sautée for 2-5 minutes or until shallots are soft.
  • Rinse the mung beans under cold water and drain. Add the mung beans, water, sriracha, and maple syrup to the saucepan. Bring to a boil, then lower the heat and let simmer uncovered for about 25 minutes or until the mung beans are tender.
  • Remove from heat and stir in the white miso. Serve with a drizzle of lime juice and chopped green onions! The soup will keep for up to 3 days in the refrigerator.


  • Feel free to adjust the seasonings to your taste by adding some smoked paprika for a smoky flavor, for example!


Serving: 1 serving | Calories: 334 kcal | Carbohydrates: 55.9 g | Protein: 13 g | Fat: 7.1 g | Fiber: 11 g | Sugar: 11.9 g
Course : Soup
Cuisine : American
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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  1. This was beyond delicious! Don’t know why I waited so long to make it. I used red lentils instead of split mung beans and only one 1 tablespoon of maple syrup and it was perfect. It’s going into my regular rotation. Great job!