Bean Sprout Soup
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4
2 reviews
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Bean Sprout Soup
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How to make Korean soybean sprout soup
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Ingredients
- 120 g soybean sprouts (4.2 ounces)
- 4 1/2 cups soup stock dashi, Korean style
- 1 Tbsp green onion
- 1/2 tsp garlic minced
- 1/2 tsp salt or more to taste, fine sea salt
Instructions
- Prepare the soybean sprouts. Discard any bad beans and rinse under running water (You can trim the root if you wish, but it is also one of the most nutritious parts of the bean sprouts. Besides, it can take a long time to trim too. So it’s up to you what you do here.)
- Pour the soup stock (dashi) into a pot and boil over medium high heat. (You could use just plain water instead of using soup stock. However, it will lack depth of flavour and you will need to add a lot more seasoning (e.g. salt, soy sauce or salted shrimp) to make it taste right. Also, soup stock can be made on a different day to save your time. )
- When the stock boils, add the soybean sprouts and boil for a further 3 to 4 minutes. (I cooked uncovered.) Add the garlic, salt, and green onion. Boil another 1 minute then remove from the heat.
- Serve.
Notes
- *1 Tbsp = 15 ml, 1 Cup = 250 ml
- **Cook time includes preparing for the homemade soup stock (dashi)
Nutrition Information
Show Details
Calories
40kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Sodium
390mg
(16%)
Potassium
59mg
(1%)
Sugar
1g
(2%)
Vitamin A
20IU
(0%)
Vitamin C
5.7mg
(6%)
Calcium
5mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Sodium | 390mg | 16% |
| Potassium | 59mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4
2 reviews
Good
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