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Soup · Korean

Kongnamulguk (Bean Sprout Soup)

20 min Serves 4 ~£3.20 (£0.80/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 400 g beansprouts
  • 3 garlic cloves
  • 2 spring onions, sliced
  • 900 ml vegetable stock (gluten-free)
  • 1 tsp sesame oil

Method

  1. 1

    Bring the vegetable stock to the boil in a covered pot with the garlic.

  2. 2

    Add the beansprouts, cover again and cook for 5 minutes without lifting the lid, so they stay crisp.

  3. 3

    Season to taste, stir through the sesame oil and scatter with spring onions.

  4. 4

    Serve hot as a light soup with rice.

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