Bean Sprout Soup Recipe

Bean Sprout Soup Recipe is made with soybean sprouts, Korean soup stock (dashi), green onion, minced garlic, and fine sea salt. This wholesome recipe creates a traditional soup that takes about 15 minutes to prepare and can serve up to 4 people.

Bean Sprout Soup Ingredients

• 120 g soybean sprouts (4.2 ounces)
• 4 1/2 cups Korean soup stock (dashi)
• 1 tablespoon chopped green onion
• 1/2 teaspoon minced garlic
• 1/2 teaspoon fine sea salt (or more to taste)

Bean Sprout Soup Instructions

1. Prepare the soybean sprouts by rinsing them under running water, discarding any bad beans (check for discoloration or mushiness).
2. In a pot, bring the Korean soup stock (dashi) to a boil over medium-high heat. (Note: Plain water can be substituted for soup stock, but additional seasoning will be required for depth of flavor.)
3. Once the stock is boiling, add the soybean sprouts and boil for 3 to 4 minutes. Optionally, trim the roots of the sprouts before adding. Then, add the minced garlic, salt, and chopped green onion. Boil for an additional minute.
4. Remove from heat and serve hot.

Recipe Tips

• Flavor Boosters: Add a splash of soy sauce or a sprinkle of sesame oil just before serving for an extra depth of flavor.
• Texture Enhancement: Consider adding other vegetables like sliced mushrooms or thinly sliced carrots to add more texture and color to the soup.
• Garnish with Fresh Herbs: Finely chopped cilantro or parsley can add a fresh burst of flavor and visual appeal to the finished dish.

How To Store Bean Sprout Soup

Refrigerate: Once the bean sprout soup has cooled completely, transfer it to an airtight container or cover the pot with a tight-fitting lid. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. Alternatively, you can pour the soup into freezer bags, remove excess air, and seal tightly. The soup can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

How To Reheat Leftover Bean Sprout Soup

On The Stove: Transfer the leftover soup to a saucepan and heat over medium heat, stirring occasionally, until it reaches your desired temperature.

In The Microwave: Pour a serving of the soup into a microwave-safe bowl and cover it loosely with a microwave-safe lid or microwave-safe plate. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.

In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 10-15 minutes, or until it is hot all the way through.

What To Serve Bean Sprout Soup

Bean Sprout Soup Recipe pairs well with steamed rice, kimchi, stir-fried vegetables, and a side salad. It also can be served alongside grilled tofu, crispy spring rolls, pickled radishes, and sliced fresh fruit for better savoring of the meal.

Frequently Asked Questions

Can I use homemade soup stock instead of Korean dashi?

Yes, you can use homemade soup stock if you prefer. Just ensure it’s well-seasoned to enhance the flavor of the soup.

How can I tell if the soybean sprouts are fresh?

Fresh soybean sprouts should be crisp and white. Avoid sprouts that appear slimy or have a strong odor, as they may be past their prime.

Is it necessary to trim the roots of the soybean sprouts?

Trimming the roots is optional. While it can make the sprouts more visually appealing, it’s not necessary as the roots are nutritious and edible.

Try more recipes:

• Bean and Bacon Soup Recipes
• Asian Pork Soup Recipe
• Recipes Using Cream Of Jalapeno Soup