Korean Spinach and Soybean Sprout Soup
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!
Equipment
pot
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.
Nutrition
Serving: 6servingsCalories: 98kcalCarbohydrates: 8gProtein: 12gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 977mgPotassium: 423mgFiber: 2gSugar: 3gVitamin A: 5421IUVitamin C: 22mgCalcium: 72mgIron: 2mg
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