This Miso Mung Bean Soup recipe is something I reach for when I need a little gut health boost. Did you catch the post all about why your gut health is one of the most important things you can do for your health? Well, if you didn’t check it out over on the Health and Wellness part of Living Whole, check out the quick and straightforward facts below.
Take in the right here and right now benefits to this soup.. Miso is rich in essential minerals and a great source of B vitamins. It also contains vitamins E, K and folic acid. Miso is a fermented food therefore it provides beneficial gut bacteria that gives us happy, healthy microbiomes. Papaya and pineapple enzymes are both classified as proteolytic enzymes and provide a wide variety of digestive health benefits. Mung beans are an excellent source of nutrients and vitamins ranging from manganese, potassium, magnesium, folate, copper, zinc to B complex vitamins. Mung beans are high in protein and dietary fiber.
Let’s get to it.
Miso Mung Bean Soup
Ingredients:
- 12oz favorite pasta (I used Organic Forbidden Pad Thai Rice Noodles from Lotus Foods)
- 2 tbsp white miso
- 1 tsp almond butter
- 2 cups mung beans (prepared)
- Handful fresh kale
- 1 chili relleno pepper
- 2 cloves garlic (minced)
- 1/3 cup nutritional yeast
- 2 tsp paprika
- 2 tsp cumin
- 3 tsp chopped cilantro
- 1 lime, cubed for squeezing
- 1 avocado
- 2 tsp papaya seeds (optional)
- 1 cup chopped pineapple (optional)
- 1 tsp olive oil
Prepare pasta according to package instructions. Prepare mung beans according to package instructions. Add miso, almond butter, garlic, paprika, cumin, nutritional yeast together and mix until smooth. Sauté chili relleno pepper in pan with 1 tsp olive oil. Transfer miso mixture, chili relleno, mung beans, and kale to large pot. Gently cook on low heat until kale is wilted. Add drained pasta. Mix well. Serve immediately topped with chopped pineapple, avocado, cilantro, papaya seed, and lime juice.
