Low Carb Bean Sprout Soup
Warm up with a bowl of comforting and nutritious **Low Carb Bean Sprout Soup**, a light yet flavor-packed dish that’s perfect for healthy eating. This recipe combines crisp, refreshing bean sprouts with the depth of umami-rich chicken broth, fresh ginger, and bold garlic to create a harmonious blend of flavors. Tofu adds a touch of protein while sesame oil and soy sauce lend a savory richness. A hint of spicy red chili pepper and a splash of lime juice bring brightness and invigorating heat to each sip. Ready in just 35 minutes, this low-carb soup is ideal for quick weeknight dinners or as a starter to a wholesome meal. Garnished with green onions for a fresh finish, it’s a satisfying and guilt-free way to enjoy delicious Asian-inspired cuisine. Keywords: low carb soup, bean sprout soup recipe, healthy soup ideas, quick Asian soup, tofu soup.
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Recipe Information
Ingredients
- 250 grams bean sprouts
- 6 cups chicken broth
- 2 large garlic cloves
- 1 inch piece ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions
- 1 red chili pepper
- 150 grams tofu
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
Rinse the bean sprouts under cold water and drain them well. Set aside.
Peel and thinly slice the garlic cloves and ginger.
Slice the green onions, keeping the white and green parts separate.
Cut the tofu into small cubes of about 1 cm each.
Thinly slice the red chili pepper, removing the seeds if you prefer less heat.
In a large pot over medium heat, add the sesame oil and allow it to heat slightly.
Add the garlic, ginger, and the white parts of the green onions to the pot. Sauté for about 2 minutes, until they become fragrant.
Pour in the chicken broth and bring it to a boil.
Add the soy sauce, sliced red chili pepper, and cubed tofu to the boiling broth. Reduce the heat to low and let it simmer for 10 minutes.
Stir in the bean sprouts and season the soup with salt and black pepper. Let it cook for an additional 3 minutes.
Remove the pot from the heat and stir in the lime juice to add freshness.
Ladle the soup into bowls and garnish with the green parts of the green onions.
Serve hot and enjoy your delicious low carb bean sprout soup.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 18.4 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2611 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
