In the dead of winter, there are few things more comforting than a piping hot bowl of soup to warm you up from the inside out. I put ginger in almost everything I eat, especially in the cold seasons, and this soup is no exception. I was looking for a way to use up the surplus of split mung beans I had in my pantry (thanks mom), and this nourishing, spicy ginger mung bean soup came to be.
Garnished with the tart and complex flavors of clementine pickled radishes, fresh cilantro and fragrant Thai basil–this soup is sure to beautify your evening, and it makes for an impressive potluck dish as well! I made this for a friend’s housewarming party on a particularly bone-chilling night, and it was thoroughly enjoyed by all. Before starting on the soup, I prepared some clementine quick pickled radishes, which added a nice brightness to the spicy soup.
Clementine Quick Pickled Radishes
Makes one 16 oz jar of pickled radishes
Time: 15 minutes
- 1 bunch radishes, washed and drained
- 1/4 cup red wine vinegar (or regular vinegar)
- 1 cup clementine juice
- 3 teaspoons coconut sugar (will vary, depending on the sweetness of your clementines)
- 1/4 teaspoon Himalayan pink sea salt (to taste)
- zest of 1 clementine (optional)
- Thinly slice the radishes to your liking. I prefer using a mandolin for this, as it makes it much easier and quicker.
- Combine all the ingredients in a 16 oz jar and let sit for at least 10-15 minutes.
- These are best consumed on the day of, but will last in the fridge for up to 3 days! I like to use these to brighten up soups, tacos, sandwiches, or noodle bowls.
Ginger Mung Bean Soup
Makes 3-4 servings
Time: 30 minutes
- 1 cup split mung beans, soaked in 1 cup of water
- 1 medium yellow onion, diced
- 5 medium cloves of garlic, chopped
- 2 small carrots, chopped into coins
- 3 tablespoons grated ginger (I’m a ginger lover, so I added even more! Adjust to your liking)
- 5 cups water
- 3/4 teaspoon turmeric
- 2 teaspoons mushroom powder or truffle dust
- 1/2 teaspoon salt
- 1 tablespoon miso
- 1/2 teaspoon cayenne (or more, to taste)
- 1/2 teaspoon white pepper
- 1/2 teaspoon ginger powder
- 1 tablespoon nutritional yeast
- freshly chopped cilantro
- Thai basil, chiffonaded
- clementine-pickled radishes (see recipe below)
- In a large saucepan, saute the onions (in water or olive oil) until translucent. Add garlic, carrots and ginger
- Add the soaked mung beans, water, and the seasonings to the mix, bring to a boil, then reduce the heat to medium. Cover the mixture and let it simmer for 10-15 minutes, or until the carrots are soft and the mung beans can be broken with a spoon.
- Transfer the mixture to a blender (high speed preferred, such as a Blendtec or Vitamix), and blend in batches until smooth and creamy. I used the soup setting on my Blendtec!
- Taste the soup and adjust seasonings to your taste. I added more cayenne, white pepper, and ginger powder, for optimal spiciness!
- Garnish with clementine pickled radishes, fresh cilantro, and Thai basil! I served this soup alone, but it would be great with some crusty bread, or a side of avocado toast.
I hope your 2019 is off to a gorgeous start. Grad school has started back up again, and I have some exciting projects in the works (both food and non-food related) that I can’t wait to dive into and share the journey with you. If you make this soup (or any of my recipes), please tag me on Instagram (@plantcrush) so I can see it! I love seeing your creations! As always, let me know below in a comment if you have any questions or suggestions for future recipes. Thanks for checking out my cozy soup recipe!