Bean Sprout Rice Soup recipe - ingredients, nutrition and when to eat it
This rice soup combines crisp bean sprouts with a clear, refreshing broth. Add egg and shredded seaweed for a hearty meal that works well for a busy breakfast…
This rice soup combines crisp bean sprouts with a clear, refreshing broth. Add egg and shredded seaweed for a hearty meal that works well for a busy breakfast or a relaxed lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 898g serving): 484.8 kcal · protein 26g · carbohydrate 78g · fat 7.1g · sodium 1209mg
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: Opening and closing the lid repeatedly can affect the aroma of the bean sprouts, so you can also cook them with the lid off from the start.
Tips: After adding the egg, avoid stirring right away so the broth stays clear and the egg pieces remain soft.
Tips: Add the seaweed just before serving to preserve its crisp aroma.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Soybean Sprouts — 150 g
- Rice — 210 g
- Egg — 1 pc
- Water — 450 ml
- Dried Anchovies — 8 g
- Kelp — 5 g
- Garlic — 1 tsp
- Green Onion — 15 g
- Salt — 0.5 tsp
- Seaweed — 2 g