Korean Soybean Sprout Soup

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A light, clean-tasting Korean soup featuring tender soybean sprouts simmered in a savory anchovy broth. This everyday soup is traditionally served with steamed rice and banchan for a comforting home-style meal.

Nutrition Facts

Per serving (estimated)

• 115 kcalCalories
• 4 gFat
• 0.7 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 3 gSugar
• 9 gProtein
• 820 mgSodium
• 430 mgPotassium
• 110 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the anchovy broth

• 8 cups (2 L) water
• 10 large dried anchovies, heads and guts removed
• 1 piece dried kelp (kombu), about 3 inches
• 1 small onion, halved
• 4 whole garlic cloves, smashed

For the soup

• 400 g (about 4 cups) fresh soybean sprouts, rinsed and drained
• 1 small Yukon gold potato, peeled and cut into 1-cm cubes (about 1 cup)
• 150 g (about 1/2 block) firm tofu, cut into 1-cm cubes
• 5 cloves garlic, finely minced
• 2 green onions, sliced thin (whites and greens separated)
• 1 tablespoon salted shrimp (saeujeot) or 1 teaspoon fish sauce
• 1 tablespoon sesame oil
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Directions

1. Make the broth: In a large pot, combine water, anchovies, kelp, onion, and smashed garlic. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 12 minutes. Strain through a fine-mesh sieve into another pot, discarding the solids.
2. Add the cubed potato to the strained broth and simmer for 5 minutes until just tender. Add the soybean sprouts and simmer for 4 more minutes, until the sprouts are tender but still slightly crisp.
3. Gently slide in the tofu cubes and add the minced garlic, green onion whites, and salted shrimp. Stir carefully to avoid breaking the tofu and simmer for 2 minutes to heat through.
4. Season with the sesame oil, salt, and pepper. Taste and adjust seasoning, adding more salt if needed. The broth should taste clean and savory, with a subtle sweetness from the sprouts and potato.
5. Ladle the soup into bowls, making sure each serving has a generous mound of sprouts, potato, and tofu. Garnish with the sliced green onion greens and serve immediately with steamed rice and banchan such as kimchi or pickled radish.

Cook’s Notes

• For a richer, heartier version, add 100 g of thinly sliced beef brisket to the broth at the start of cooking, or use a beef-based stock instead of anchovy broth.
• Remove the kelp just before the broth boils to prevent a bitter taste and any slimy texture.
• Trim and discard the dark brown tails and any brown roots from the soybean sprouts, as they can give the soup a bitter flavor.
• This soup is best eaten the day it is made; the sprouts lose their texture quickly when reheated. If reheating, warm gently over low heat to keep the tofu intact.
• Add a beaten egg at the end and stir gently for a one-minute egg-drop variation, or stir in 1 teaspoon of doenjang (Korean soybean paste) for a deeper, earthier flavor.

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