Bean Sprout and Tofu Soup recipe - ingredients, nutrition and when to eat it
A clear soup simmered with bean sprouts and tofu. The crisp sprouts and soft tofu come together in a mild, clean-tasting broth.
A clear soup simmered with bean sprouts and tofu. The crisp sprouts and soft tofu come together in a mild, clean-tasting broth. It’s a good choice for a light lunch or dinner with rice.
Soups & stews · 15 minutes to cook
Nutrition (per 675g serving): 151.6 kcal · protein 17g · carbohydrate 7.6g · fat 6.1g · sodium 690.8mg
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 you’re worried about the bean sprouts developing a raw smell, either keep the lid on throughout cooking or leave it off from the start.
Tips: Add the soy sauce a little at a time, then taste and adjust at the end.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Tofu — 100 g
- Green onion — 0.3 pc
- Dried anchovies — 5 g
- Garlic — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Water — 450 ml