Bean Sprout Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Steak3 Ounce (75 Grams)
 Spring onions3⁄4 Bunch (75 gm) (1 Small Bunch)
 Garlic2 Clove (10 gm)
 Bean sprouts12 Ounce (Fresh / Canned, 350 Grams)
 Chicken stock/Water and 1 chicken stock cube1 1⁄2 Pint (900 Milliliter)
 Dark soy sauce2 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste
 Sake/Dry sherry2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 635 Calories from Fat 182

% Daily Value*

Total Fat 20 g31.2%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 61.6 mg20.5%

Sodium 3020.3 mg125.8%

Total Carbohydrates 61 g20.3%

Dietary Fiber 8.5 g34.2%

Sugars 29.4 g

Protein 48 g96%

Vitamin A 16.9% Vitamin C 106.3%

Calcium 16.4% Iron 41.5%

*Based on a 2000 Calorie diet

Directions

This soup has the flavour we associate with the Far East and it makes an excellent start to a Chinese meal.
It can also be served by itself as a light supper dish.
You do need really tender steak.
Vegetarians could make the soup, substituting other ingredients for the meat.
The choice of chicken stock may seem strange, but this does not spoil the delicate taste of the bean sprouts.
Cut the meat into small dice.
Chop the onions and garlic.
If using canned bean sprouts, drain and rinse them in cold water.
Heat the stock or water and stock cube, add the steak, onions and garlic, together with the soy sauce and a little seasoning.
Simmer for 10 minutes, then put in the bean sprouts.
Bring to the boil and boil briskly for 2 to 3 minutes.
Add the wine, if using this, heat for a few seconds and serve.
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