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Mung Bean Noodle Soup

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Soups & Salads
Servings: 2
Calories: 321kcal


  • 1 tbsp sesame oil
  • 1 tsp tamari or coconut aminos
  • 1 tsp rice wine
  • crushed red pepper flakes or hot chili oil
  • Himalayan sea salt
  • 2 green onions, chopped finely
  • 4 cloves garlic
  • 1 inch piece ginger, peeled
  • Mung bean noodles, edamame or rice noodles
  • water
  • 3/4 cup shredded cabbage or bean sprouts


  • Pour the sesame oil in a small mixing bowl.
  • Add the Tamari and rice vinegar.
  • Add a pinch of sea salt, crushed red pepper and green onions.
  • Grate 4 garlic cloves and about the same amount of ginger into the bowl.
  • Boil water for noodles in large pot.
  • When water is boiling, plunge noodles into the pot.
  • Cook until just about soft (about 1-3 minutes).
  • Add shredded cabbage or sprouts to the pot.
  • Cook 1 minute more.
  • Pour the noodles and blanched cabbage into a strainer.
  • After straining, place noodles and cabbage into a bowl.
  • Mix in the sauce.
  • Enjoy!


Calories: 321kcal | Carbohydrates: 64g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 1g | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 1.8mg