Korean Soybean Sprout Soup

Korean Soybean Sprout Soup

Health Rating
Prep Cook Ready in Servings
5 min 30 min 35 min 6
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Ingredients


1 tsp Cayenne pepper (Korean (kochukaru), powder (optional))
2 clove(s) Garlic (minced)
1 green onion (stem) Green onion, scallion, ramp (chopped)
1 tsp Salt
1 tbsp Sesame oil
2 tbsp Soy sauce, low sodium
3 cup Soybean sprouts (washed and if desired, roots trimmed)
6 cup Vegetable stock/broth

Instructions


In a medium-sized pot, sauté garlic in soy sauce and sesame oil over medium heat for 2-3 minutes.

Add stock and bean sprouts and bring to a boil over high heat.

Reduce to low heat and simmer for 25-30 minutes, or until you can smell the strong odour of bean sprouts cooking.

If you're making the spicy version, add the red pepper powder 5 minutes before turning off the heat.

If you're using scallions to garnish, add to the pot at the end and then immediately take off heat.

Nutrition Facts

Per Portion

Calories 100  
Calories from fat 44  
Calories from saturated fat 28.6  
Total Fat 4.8  g
Saturated Fat 3.2  g
Trans Fat 0  g
Polyunsaturated Fat 7.4  g
Monounsaturated Fat 12.7  g
Cholesterol 0  mg
Sodium 1604  mg
Potassium 203  mg
Total Carbohydrate 8.8  g
Dietary Fiber 3.1  g
Sugars 1.2  g
Protein 5.3  g

Dietary servings

Per Portion


Vegetables 0.5

Energy sources


Pygal 35% 458.561206115 155.907809043 44% 342.146006786 274.165255623 21% 325.988348343 125.842180592 35% 44% 21% Carbohydrates Fat Protein
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