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Bean Sprout Soup

How to make Korean soybean sprout soup

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 3
Calories: 40 kcal
Course: Soup
Cuisine: Korean

Ingredients

  • 120 g soybean sprouts (4.2 ounces)
  • 4 1/2 cups Korean soup stock (dashi)
  • 1 Tbsp green onion
  • 1/2 tsp minced garlic 
  • 1/2 tsp fine sea salt (or more to taste)

Instructions

    Cup of Yum
  1. 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.)
  2. 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. )
  3. 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.
  4. Serve.

Notes

  • *1 Tbsp = 15 ml, 1 Cup = 250 ml
  • **Cook time includes preparing for the homemade soup stock (dashi)

Nutrition Information

Calories 40kcal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Sodium 390mg (16%) Potassium 59mg (2%) 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

% 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.