Kongnamul Guk (Korean Soybean Sprout Soup)
Servings: 4 small bowls or 2 large
Cost: $0.64 per small bowl
Soybean sprout soup, or kongnamul guk, is enjoyed year-round in Korea because of its simplicity. This light soup makes the perfect side to any Asian meal.
- 3 cups water
- 1 piece dried kombu (*optional)
- 2 tbsp vegan fish sauce (see Note 1 for substitution)
- 2 cloves garlic, minced or pressed
- 3 cups soy bean sprouts (approx. 1/2 lb)
- 1 tsp gochugaru
- 1 scallion, diced
- 1 tsp toasted sesame seeds
- salt (to taste)
Add water and kombu to a small stockpot on medium-low heat. Cook for 15 minutes, making sure the water never goes above a bare simmer.
Remove the kombu and turn the heat up to high. Add the vegan fish sauce, garlic, soy bean sprouts, and gochugaru.
Cover and bring to a boil, then turn heat down to medium and continue to boil for 15 minutes.
Turn off the heat and rest for 10 minutes. Add salt to taste.
Ladle into bowls and top with scallions and sesame seeds.
- If you don't have veggie fish sauce, feel free to substitute with 1 tbsp soy sauce + salt to taste.
Calories: 34kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 456mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg