Korean · Lunch
Bean Sprout Soup
A clear Korean soup built on soybean sprouts simmered in anchovy-kombu stock with garlic, scallion and gochugaru until the sprouts turn translucent and lose their raw crunch. Seasoned with soy sauce and sesame oil, it is served hot with steamed rice as a light, warming everyday side or hangover remedy.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
130Calories
10.5gProtein
4.1gFat
15.2gCarbs
6.4gSugar
4gFiber
1510mgSodium
4mgChol
0.8gSat Fat
530mgPotassium
125mgCalcium
2.7mgIron
0.8mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Rinse soybean sprouts under cold water in a colander and trim loose brown tails; mince the garlic and thinly slice the scallion.
2
Simmer
Combine water, dried anchovies, and kombu in a small pot; simmer over medium heat for 8 minutes until broth turns pale gold.
3
Boil
Add soybean sprouts and bring to a boil over medium-high heat, covered, for 5 minutes until sprouts turn translucent and lose raw crunch.
4
Simmer
Stir in minced garlic, gochugaru, soy sauce, and salt; simmer uncovered over medium heat for 2 minutes until broth turns light reddish.
5
Finish
Remove from heat, stir in sesame oil and sliced scallion until glossy and fragrant, then ladle into a deep bowl and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g soybean sprouts
- 3 cups720ml water
- 44 dried anchovies (about 5g), heads and guts removed
- 2 pieceabout 5g dried kombu
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp gochugaru
- 4 tsp4 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt, to taste
