Lemon Ginger Sage Hot & Sour Soup with Mung Bean Sprouts & Quinoa

I know, that title is a bit much, but it all needed to be said 🙂 ‘


This makes 1 LARGE bowl for one very hungry girl….or two average bowls for a normal person


  • 1 T Oil (I used coconut, but EVOO works just fine)
  • 6 cups of Veggie Broth
  • 1 inch ginger minced
  • 1 green onion chopped
  • 2 average lemons
  • Siracha or Chili Paste
  • 2 cloves garlic minced
  • about 2 cups mung beans (or two handfuls…as I like to measure)
  • half a cup uncooked Quinoa
  • dash of apple cider vinegar


  1. Heat Oil over medium heat and add Veggie Broth cooking to a steady simmer, add Garlic, Ginger, Juice of 2 Lemons, vinegar, and siracha to taste (I used probably about 1/2 T).  Also add your Mung Bean Sprouts and Uncooked Quinoa. 
  2. Cook at a low boil for about 15 minutes, to allow quinoa to cook through.  Add Green onions with about 5 minutes left. (I think its good if you save some for fresh garnish too).
  3. Top with some Sage and Green Onions, and serve!