Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
A clear soup combining the crisp texture of bean sprouts with the spicy flavor of kimchi.
A clear soup combining the crisp texture of bean sprouts with the spicy flavor of kimchi. Beaten egg adds a soft, delicate texture, making it a good choice for breakfast or a gentle lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 696g serving): 181.5 kcal · protein 19.1g · carbohydrate 13g · fat 6.4g · sodium 914.2mg
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: Bean sprouts can develop a different aroma if you repeatedly open and close the lid, so it’s easiest to cook them uncovered from the beginning.
Tips: Drizzle in the egg without stirring so the broth stays clear and the egg forms delicate ribbons.
Tips: Depending on how fermented the kimchi is, add salt little by little at the end to adjust the seasoning.
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Ingredients (1 serving)
- Bean sprouts — 120 g
- Napa cabbage kimchi — 40 g
- Egg — 1 pc
- Water — 450 ml
- Dried anchovies — 8 g
- Kelp — 5 g
- Green onion — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Salt — 0.3 tsp