Vegetarian Bean Sprout Soup
Warm, comforting, and brimming with vibrant flavors, Vegetarian Bean Sprout Soup is a nourishing dish perfect for any occasion. This hearty soup combines crunchy bean sprouts, tender carrots, and earthy shiitake mushrooms with a fragrant ginger-garlic base, all simmered in rich vegetable broth enhanced by soy sauce and sesame oil for an irresistible umami profile. Protein-packed tofu cubes and a garnish of fresh scallions complete this wholesome bowl, making it a plant-based powerhouse of nutrients. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights or a light yet satisfying lunch. Perfect for fans of Asian-inspired cuisine, it strikes the perfect balance between healthful and delicious, while catering to vegetarian diets.
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Recipe Information
Ingredients
- 200 grams bean sprouts
- 1 medium carrot
- 100 grams shiitake mushrooms
- 1 inch piece ginger
- 3 cloves garlic
- 1000 ml vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 stalks scallions
- 150 grams tofu
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the bean sprouts thoroughly under cold water and set aside.
Peel the carrot and cut it into thin matchsticks.
Remove the stems from the shiitake mushrooms and slice the caps thinly.
Peel the ginger and grate it finely.
Crush and mince the garlic cloves.
In a large pot, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant.
Add the shiitake mushrooms and carrot slices, sautéing them for 3-4 minutes until they start to soften.
Pour in the vegetable broth and bring it to a gentle boil.
While the broth is heating, cut the tofu into small cubes.
Once the broth is boiling, add the tofu cubes, soy sauce, salt, and black pepper.
Reduce the heat to a simmer and cook for 10 minutes.
Add the bean sprouts and cook for another 2 minutes to gently soften them while retaining their crunch.
Finely chop the scallions and add them into the soup just before serving.
Adjust seasoning to taste and serve the soup hot.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 29.9 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 772 mg | 59% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3211 mg | 68% | |
*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.
