soup, vegan, vegetarian

Spicy Mung Bean Noodle Soup

Spicy Mung Bean Noodle Soup
10 g net carbs


  • 2 cups cooked spaghetti squash
  • 32 oz organic vegetable broth
  • 1/2 t red pepper flakes
  • 1/2 cup chopped cilantro
  • 1 1/2 t diced ginger root
  • 4 tbs unsalted butter
  • 2 cups chopped bok choy
  • 1/2 cup diced green onion
  • 1/2 tsp pink Himalayan sea salt
  • 1 tsp minced garlic
  • 1 cup sprouted mung beans
  • 2 cups water


  1.  Cook spaghetti squash.  Measure two cups and set aside.
  2. Pour vegetable broth into a medium/large sauce pan.  Add red pepper flakes, cilantro, and ginger root.  Set to a low simmer.
  3. In a saute pan over medium-high heat, melt butter and add bok choy and green onions.  Cook for 5-7 minutes, until bok choy is translucent white.
  4. Add garlic and salt to saute pan, stirring constantly for 1 minute.
  5. Add mung beans, stirring for 10-15 seconds.
  6. Pour contents of saute pan into simmering broth.
  7. Add water and spaghetti squash.
  8. Simmer for 10 minutes.

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