As a chef in Food and Meal kitchen, I am delighted to share my recipe for a comforting Soybean Sprout Soup. This hearty and nutritious soup features tender soybean sprouts simmered in a savory broth with mushrooms, tofu, and scallions.
Having taught young children for over 30 years, I know the importance of getting them to eat their vegetables. That’s why I love this soup – the soybean sprouts are so tasty and delicious that even picky eaters will enjoy them. The sprouts are full of protein and fiber to help little ones grow big and strong.
When the winter chill sets in, I often think of my music students and how a warm bowl of soup can lift the spirits. My hope is that this Soybean Sprout Soup will do just that for my readers – provide nourishment for the body and comfort for the soul.
I invite you to gather friends and family and join me in the kitchen. Read on for my simple step-by-step method for creating this Asian-inspired soup loaded with healthy ingredients. One spoonful of the hot broth with tender sprouts will warm you from the inside out. You can also add noodles or rice to make it a heartier meal. Now let’s get cooking!
Soybean Sprout Soup Recipe
SOYBEAN SPROUT SOUP
- In a medium stockpot over medium heat, sauté the garlic in the sesame oil for 2 to 3 minutes.
- Add the water (or stock), soy sauce, bean sprouts, and salt, and bring to a boil over high heat. Reduce the heat to low and simmer for 25 to 30 minutes, or until you can smell the strong odor of bean sprouts cooking. Skim the foam off the top while it’s cooking.
- If you’re making the spicy version, add the gochugaru 5 minutes before turning off the heat.
- If you’re using scallions or chives, add them to the pot at the end and then immediately take off the heat.
- Serve hot.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
I first tasted this comforting soup years ago when I was a young music student in college. My roommate often prepared her family’s recipe, filling our tiny dorm with the inviting aromas of ginger, garlic, and soybean sprouts. With each spoonful, I felt the stress of coursework fade away. Beyond physical nourishment, that soup provided me emotional warmth and joy during stressful times.
Now when I prepare this soup in my own kitchen, I’m reminded of the power of food to comfort, connect, and create community. As teachers, we nurture our students and open their eyes to new experiences. My hope is this soup will do the same by introducing new flavors they’ll come to crave.
Here are some tips for preparing tasty soybean sprouts, the star ingredient:
- Rinse thoroughly under cold water to remove any dirt or debris. Drain well before adding to the soup pot.
- Avoid overcooking the sprouts so they maintain their crisp-tender bite. Add toward the end of cooking and simmer just 2-3 minutes.
- Look for sprouts with short roots and crisp white tips. Avoid any that appear slimy or discolored.
- While mung bean sprouts can be substituted, soybean sprouts have a sweet, almost nutty flavor that pairs perfectly with this broth.
For an Asian-inspired meal, I suggest serving it alongside Pad Thai with its sweet and tangy flavors or Teriyaki Chicken Noodle Bowls. The soup makes a nice complement to the salty and savory notes of the noodles and chicken.
Frequently Asked Questions: Exploring Soybean Sprout Soup
- Are soybean sprouts good for you? Yes, soybean sprouts are a nutritious addition to your diet. They are a good source of protein, fiber, vitamins, and minerals. They also contain antioxidants and may have various health benefits.
- Can you eat soybean sprouts raw? Yes, soybean sprouts can be eaten raw. They have a crunchy texture and are often used in salads or as a garnish. However, cooking them can make them more digestible and reduce the risk of foodborne illnesses.
- Do soybean sprouts need to be cooked? While soybean sprouts can be consumed raw, cooking them is recommended for improved flavor and digestibility. Cooking also eliminates any potential bacteria, making them safer to eat.
- What is the difference between mung bean sprouts and soybean sprouts? Mung bean sprouts and soybean sprouts are different in taste, texture, and appearance. Mung bean sprouts are thinner, longer, and have a milder flavor, while soybean sprouts are thicker, shorter, and have a nuttier taste. Both are commonly used in Asian cuisine.
- Can I use mung bean sprouts instead of soybean sprouts? Yes, you can substitute mung bean sprouts for soybean sprouts in this recipe. While the flavors might vary slightly, mung bean sprouts can be a suitable alternative.
- Can I make this soup in advance? Absolutely! Soybean Sprout Soup reheats well. Prepare it in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Can I freeze Soybean Sprout Soup? It’s possible to freeze the soup, but keep in mind that the texture of the sprouts might change upon thawing. If you plan to freeze, do so without the sprouts and add them fresh when reheating.
- What are some variations of this soup? You can customize the soup by adding other ingredients such as tofu, mushrooms, zucchini, or even small pieces of seafood. Experiment with different combinations to find your favorite.
- Is this soup gluten-free? Yes, Soybean Sprout Soup is naturally gluten-free. Just ensure that the soy sauce and other condiments you use are also gluten-free if you have dietary restrictions.
- Can I make this soup spicy? Absolutely! If you enjoy some heat, add a touch of Korean red pepper flakes (gochugaru) or a spoonful of Korean chili paste (gochujang) to the soup for a spicy kick.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.