Korean Soybean Sprout Soup

8 35 87
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 6
Korean Soybean Sprout Soup
Health Highlights


1 tsp Cayenne pepper (Korean (kochukaru), powder (optional))
2 clove(s) Garlic (minced)
1 green onion (stem) Green onion (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


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 87
Calories from fat 42
Calories from saturated fat 6.0
Total Fat 4.7 g
Saturated Fat 0.7 g
Trans Fat 0
Polyunsaturated Fat 7.1 g
Monounsaturated Fat 12.1 g
Cholesterol 0
Sodium 1183 mg
Potassium 203 mg
Total Carbohydrate 6.2 g
Dietary Fiber 0.6 g
Sugars 2.1 g
Protein 5.3 g

Dietary servings

Per Portion

Vegetables 0.5

Energy sources


Meal Type(s)