Sriracha Miso Mung Bean Soup

Sriracha Miso Mung Bean Soup

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!

  • Author: Full of Plants
  • Yield: 2 1x


  • 1 tbsp (15ml) 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 (60ml) sriracha
  • 2 tbsp 30ml) maple syrup
  • 2 tbsp sweet white miso
  • for topping: lime juice, green onions or basil


  1. 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.
  2. 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.
  3. 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 Size: 1
  • Calories: 334
  • Sugar: 11.9g
  • Fat: 7.1g
  • Carbohydrates: 55.9g
  • Fiber: 11g
  • Protein: 13g