Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
Bean sprouts and green onions simmered in anchovy broth make a light, refreshing soup. It’s perfect for a simple lunch or dinner with rice.
Soups & stews · 15 minutes to cook
Nutrition (per 561g serving): 90.1 kcal · protein 11.7g · carbohydrate 6.6g · fat 1.9g · sodium 760.1mg
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: Cook the bean sprouts with the lid off to reduce their raw smell.
Tips: Add the green onions at the end to keep their aroma and crisp texture.
Tips: Serve rice on the side rather than mixing it into the broth to enjoy the bean sprouts’ texture.
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Ingredients (1 serving)
- Bean sprouts — 120 g
- Dried anchovies — 8 g
- Green onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 0.5 Tbsp
- Water — 2 cup