Korean Bean Sprout Soup 콩나물국
By Tiffy Cooks
Ready in just 10 minutes, this Korean Bean Sprout Soup, or 콩나물국 works for literally anything, from quick breakfasts to sick days comfort meals. This everyday Korean soup is highly nutritious, packed with protein and fiber, and so easy on your gut. Made with crisp soybean sprouts in clean, garlicky dashi broth with a touch of heat, it warms you right up with a simple, familiar way. It’s the perfect pairing with my Kimchi Tuna Stew for lunch!
Ingredients
- 2-3 stalks green onion chopped, separate white and green parts
- 1 tsp Sesame oil
- 2 cups dashi stock
- 200 g bean sprouts about 1 bag
- 3-4 cloves garlic
- 1 tbsp fish sauce
- 1 tsp Korean red chili flakes
Instructions
- Heat a small pot over medium heat and add sesame oil. Add the white parts of the green onion and sauté for 1 to 2 minutes, just until softened and fragrant. Do not let them brown.
- Pour in the dashi stock and bring it to a gentle simmer, about 3 to 5 minutes.
- Once the soup is simmering, add the bean sprouts and cook for 2 to 3 minutes, just until tender but still slightly crisp.
- Season with garlic, fish sauce, and red chili flakes. Stir and let the soup simmer for another 1 to 2 minutes so the flavors come together.
- Taste and adjust seasoning if needed, then finish with the green parts of the green onion and serve hot.
Notes
If you’re looking for a fully vegetarian version, I’d suggest using mushroom powder instead of fish sauce, and replacing the dashi base with a kombu or mushroom based broth.
Nutrition
Calories: 103kcalCarbohydrates: 10gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1508mgPotassium: 455mgFiber: 3gSugar: 5gVitamin A: 448IUVitamin C: 17mgCalcium: 110mgIron: 2mg
