Easy Korean Bean Sprout Soup – Comfort in 10 Minutes

Experience the warmth of Korean Bean Sprout Soup, a gut-friendly dish perfect for busy mornings.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 2 bowls

Course: Soups

Cuisine: Korean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 cups Dashi Stock Swap for vegetable broth for vegetarian option.
1 tablespoon Sesame Oil Essential for flavor.
3-4 cloves Garlic Minced; adjust amount based on preference.

For the Soup

200 g Bean Sprouts Mung bean sprouts can be used.
2 stalks Green Onion White parts for sautéing, green tops for garnish.
1 tablespoon Fish Sauce Substitute with mushroom powder or soy sauce for vegetarian.
1 teaspoon Korean Red Chili Flakes (Gochugaru) Adjust amount according to spice preference.

Equipment

small pot

Method

Step-by-Step Instructions

In a small pot over medium heat, warm 1 teaspoon of sesame oil until it shimmers, about 30 seconds.
Add the chopped white parts of the green onion and sauté for 1-2 minutes, stirring frequently until they soften.
Pour in 2 cups of dashi stock and bring it to a gentle simmer over medium-high heat, about 3-5 minutes.
Stir in 200g of bean sprouts and cook for 2-3 minutes until tender yet crispy.
Incorporate 3-4 cloves of minced garlic, 1 tablespoon of fish sauce, and 1 teaspoon of Korean red chili flakes.
Simmer for an additional 1-2 minutes while stirring occasionally.
Taste the soup for seasoning, adjust if necessary, then sprinkle the green onion tops on top.
Ladle into bowls and serve hot, optionally with rice and kimchi.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 15gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 8mgCalcium: 30mgIron: 1mg

Notes

This soup is quick and comforting, perfect for busy lifestyles or as a nourishing meal choice.

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