You are going to love this Korean Spinach and Soybean Sprout Soup because it is made with a flavorful broth, nutty soybean sprouts, and earthy spinach. I love it because it's so simple to throw together and the ingredients all complement each other, so delicious!
The savory, earthy, and nutty flavor from the combination of spinach and soybean sprouts with other Korean seasonings gives a perfect flavor to the soup just like this Korean Soybean Sprout with Kimchi Soup. I hope you will love this Korean easy soup just as I do.
The broth is light but full of umami flavor from soybean paste, garlic, and onion. If you have some leftover beef or anchovy broth in your freezer, it makes an excellent flavor enhancer here! It's just a matter of adding soybean paste and aromatics then bringing the broth to a boil, simmering the soybean sprouts to soften them up, and adding in the spinach right at the end so it wilts just perfectly.
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Ingredients
- Soybean Sprouts: These delicious and nutty sprouts are available in the produce section in most Asian Stores. If you have time, you can also sprout your soybeans. It is easy and more affordable to sprout them on your own.
- Spinach: Spinach is widely available in all stores. Spinach cooks very fast so you need to watch your dish once you drop the spinach.
- Soybean Paste: Fermented Soybean paste has a nutty, earthy, and savory flavor. This is also located in Asian Supermarkets or International Stores abroad.
- Onion and Garlic: For more aromatic flavors.
- Gochugaru Chili Flakes: Chili flakes add some heat and spice.
- Fish Sauce: This salty seasoning will enhance the flavor of your dish. To substitute, you can use soy sauce or regular salt but the taste will be slightly different.
Instructions
Step 1. Prepare your ingredients before start cooking. This Easy Korean Soup will take about 10 minutes and your ingredients should all be ready in front of you. Wash your beansprouts and spinach. Chop your onion and mince the garlic.
Step 2. In a large pot pour water or broth, fish sauce, and dissolve the soybean paste. Add the onion and garlic and bring it to a boil.
Step 3. Add your washed soybean sprout and let it cook and simmer for 5 minutes or until the sprouts are tender-crisp.
Step 4. Add the spinach. Turn off the heat. The spinach will wilt and cook from the warm broth in one minute.
Step 5. Sprinkle red chili flakes and drizzle sesame oil for more depth and nutty flavor. Taste and adjust your seasoning according to your preference. Serve and enjoy while hot.
Storage and Reheating Tips
- Storage: Allow the soup to cool completely and transfer it to a container with a lid. Store in the fridge for up to 5 days. You can freeze the soup to keep it longer. Be sure to leave 1-inch space on the top of the container for air circulation. Store in the freezer for 3-4 months. Thaw in the fridge overnight before reheating.
- Reheat: To reheat, transfer the soup into a saucepan. Reheat over medium heat until warm thoroughly. Serve and enjoy!
Helpful Tips
- Remove any roots or yellowed parts from the soybean sprouts. Rinse them under cold water to clean off any impurities.
- Wash the spinach thoroughly to remove any dirt or sand. Trim the roots and chop the spinach into manageable pieces.
- If you're using water, consider adding anchovy broth or beef bone broth for extra flavor. A flavorful broth adds so much flavor to the soup.
- Add your favorite protein source such as tofu and mushrooms if you are vegan and vegetarian, or any type of meat if you are omnivore.
Serving Suggestion
I love serving this soup with a bowl of warm rice and napa cabbage kimchi on the side. The sprouts and spinach make it hearty and nutritious, but not too heavy. It's a comforting, versatile soup that everyone can enjoy for lunch or dinner not just for a chilly day but any time of the year.
You can also serve this with other Korean side dishes such as Korean Zucchini, Spicy Cucumber Banchan, and Soybean Sprouts Side Dish (Kongnamul Muchim). Check out my list of Korean Recipes for more recipes if you love Korean food like me.
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Recipe
Korean Spinach and Soybean Sprout Soup
Equipment
Ingredients
- 200 grams soybean sprouts
- 1 bunch spinach
- 3 tablespoons fish sauce
- 2 tablespoons soybean paste
- 1 small yellow onion sliced thin
- 4 cloves garlic minced
- 6 cups bone broth or water
- 1 teaspoon red chili flakes
- 1 tablespoon sesame oil
For garnish
- sesame seeds
- green onions chopped
Instructions
- Wash your beansprouts and spinach to remove dirt and sand. Chop your onion and mince the garlic.
- In a large pot pour water or broth, fish sauce, and dissolve the soybean paste. Add the onion and garlic and bring it to a boil.
- Add your soybean sprout and let it cook and simmer for 5 minutes or until the sprouts are tender-crisp.
- Add the spinach and push it down to submerge. Turn off the heat. The spinach will wilt and cook from the warm broth in one minute.
- Sprinkle the red chili flakes and drizzle sesame oil for more depth and nutty flavor. Taste and adjust your seasoning according to your preference. Serve and enjoy while hot. Sprinkle some sesame seeds and green onions if you want.
Notes
Notes
- Remove any roots or yellowed parts from the soybean sprouts. Rinse them under cold water to clean off any impurities.
- Wash the spinach thoroughly to remove any dirt or sand. Trim the roots and chop the spinach into manageable pieces.
- If you're using water, consider adding anchovy broth or beef bone broth for extra flavor. A flavorful broth adds so much flavor to the soup.
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