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!
Ingredients
- 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
Instructions
- 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.
Notes
- Feel free to adjust the seasonings to your taste by adding some smoked paprika for a smoky flavor, for example!
Nutrition
Serving: 1 serving | Calories: 334 kcal | Carbohydrates: 55.9 g | Protein: 13 g | Fat: 7.1 g | Fiber: 11 g | Sugar: 11.9 g