Bean Sprout and Clam Soup recipe - ingredients, nutrition and when to eat it
A clear, refreshing soup made with bean sprouts and clams. The clams’ savory depth pairs with the crisp texture of the sprouts, making it a good choice for…
A clear, refreshing soup made with bean sprouts and clams. The clams’ savory depth pairs with the crisp texture of the sprouts, making it a good choice for breakfast or a spicy, warming evening meal.
Soups & stews · 20 minutes to cook
Nutrition (per 720g serving): 111 kcal · protein 13g · carbohydrate 9.2g · fat 2g · sodium 910.1mg
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: If using clams in their shells, add about 150 g of purged clams and cook until they open. Skim off the foam to keep the broth clear.
Tips: Cook the bean sprouts either with the lid on or uncovered from the start to reduce any beany smell.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Clams (meat) — 60 g
- Korean radish — 40 g
- Green onion — 10 g
- Garlic — 1 tsp
- Red chili pepper — 0.5 pc
- Salt — 0.5 tsp
- Water — 500 ml