This bean sprout soup recipe is simple to pull together and very flavorful. You can leave out the red pepper powder if you don’t want the heat, although it adds a good deal of flavor if you do use it. Also, while it calls for soybean sprouts, I used freshly sprouted mung bean sprouts (aka, about the only late winter, early spring gardening we get to engage in here), and it came out great.
3 cups soybean (or mung) sprouts, washed
6 cups vegetable broth, or water
2 cloves garlic, minced
2 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons minced onion
1 Tablespoon Korean red pepper powder (kochukaru), optional
Saute garlic and onion in sesame oil and soy sauce over medium heat for a couple of minutes. Add the sprouts and broth and bring to a boil, then reduce heat to a simmer and cook for 25-30 minutes.
If you’re using the red pepper powder in this soup recipe, add it in during the last 5 minutes of cooking. This can also be garnished with scallions or chives, if you have them.