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Soy Sprout Soup

  • 3 cups soy sprout, rinsed and clean
  • water
  • Canola Oil (optional) 
  • 3 cloves garlic, minced
  • pinch of salt
  • 1 tablespoon soy sauce
  • 1 teaspoon mushroom powder
  • pepper
  • green onion
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In korea, this soup is almost like chicken soup. When you're feeling sick from a bad cold or flu, this is the go-to soup. It's also great on cold days. 

Lightly drizzle oil on to pan. (optional) Throw in the soy sprouts, sprinkle salt and garlic. Pour water just above sprout level. Close lid and turn on heat. Do NOT open lid during the cooking process. It will get rid of the raw soy sprout smell and taste. When you see the steam seeping through the lid, let it cook for another 3 minutes. Add soy sauce, mushroom powder, and black pepper. Adjust to taste with salt. Add green onions and turn off heat. 

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Additional ingredients for Kimchi Tofu Soy Sprout Soup
  • 1/2 cup chopped kimchi
  • half a tofu, cut into cubes
  • 1/2 - 1 tablespoon red pepper (depending how hot you want it) 

Here is another way to eat soy sprout soup. This soup is spicy which gives a nice punch when you're body is feeling sore or fatigue. Follow the recipe above but just add the 3 ingredients after drizzling oil on pan. Because kimchi is already salty, omit the salt in the beginning. Adjust the taste at the end with salt if needed.