Korean Bean Sprout Soup Recipe Video
Summary
Ingredients
| Soybean sprouts | 7 Ounce (2 Handfuls) | |
| Water | 4 Cup (64 tbs) | |
| Dried anchovy pack/6 dried anchovies | 1 | |
| Kelp | 3 (1 X 0.5 Inch Pieces) | |
| Green onion | 1 | |
| Garlic | 1 Teaspoon, minced | |
| Salt | 1⁄2 Teaspoon | |
| Pepper powder | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 272 Calories from Fat 114
% Daily Value*
Total Fat 14 g21%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 15.5 mg5.2%
Sodium 1134.6 mg47.3%
Total Carbohydrates 23 g7.6%
Dietary Fiber 3.1 g12.5%
Sugars 0.4 g
Protein 29 g58.6%
Vitamin A 10.3% Vitamin C 63.1%
Calcium 16.8% Iron 28.1%
*Based on a 2000 Calorie diet
Directions
Editors Review
This light and refreshing soup is one of the most frequently eaten soups in Korean homes. Bean sprouts soup, which is both cheap and easy to make, is full of flavor and vitamin C, and is low in calories. If you have a hangover make yourself a bowl of this delicious soup. Add a splash of red pepper flakes (kochukaru) and it's great for colds as well.Chef
