Chicken and Soybean Sprout Soup recipe - ingredients, nutrition and when to eat it
This mild, clear soup is made with chicken and soybean sprouts. Tender chicken, crunchy sprouts, and plenty of green onions make it a great match for rice.
This mild, clear soup is made with chicken and soybean sprouts. Tender chicken, crunchy sprouts, and plenty of green onions make it a great match for rice. It’s just right for lunch or dinner on a chilly day, or whenever you’re in the mood for a bowl of soup.
Soups & stews · 30 minutes to cook
Nutrition (per 717.7g serving): 239.8 kcal · protein 23.4g · carbohydrate 5.9g · fat 12.9g · sodium 569.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: To keep the soybean sprouts crunchy, don’t cook them for long after adding them.
Tips: Cut the chicken into bite-size pieces of roughly the same size so they cook evenly.
Tips: Season with salt a little at a time. If using chicken stock, taste it first to check how salty it is.
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Ingredients (1 serving)
- Chicken thighs — 100 g
- Mung bean sprouts — 1 handful
- Green onions — 0.5 pc
- Garlic — 2 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Water — 500 ml