My Korean Kitchen · by Sue | My Korean Kitchen★ 4.0 (1)
Bean Sprout Soup
NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 26%
CARBS 4G15% OF CAL
0G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 6G47% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple broth-based soup with blanched soybean sprouts, garlic, and scallions. Light and refreshing, a traditional Korean comfort food.
mainkoreansoupdairy freegluten freeveganvegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 120 g soybean sprouts ((4.2 ounces))
- 4 1/2 cups Korean soup stock ((dashi))
- 1 Tbsp green onion
- 1/2 tsp minced garlic
- 1/2 tsp fine sea salt ((or more to taste))
At a glance
PER SERVING · TIME 30M
CAL 5%·PRO 26%
CARBS 4G15% OF CAL
0G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 6G47% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 944mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 701mg
- Calcium
- 38mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.