BEAN SPROUT SOUP RECIPE RECIPES

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BEAN SPROUTS SOUP RECIPE | ALLRECIPES



Bean Sprouts Soup Recipe | Allrecipes image

A mild and healthy warm soup prepared in Western India, good for invalids and babies too!

Provided by RADHIKA GHATAGE

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Beans and Peas

Total Time 27 minutes

Prep Time 2 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 11

4 cups boiling water
1 cup bean sprouts
1 tablespoon rice flour
1 cup buttermilk
salt to taste
1 teaspoon white sugar
1 sprig fresh curry leaves
1 tablespoon vegetable oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro

Steps:

  • Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
  • Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
  • In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
  • Serve hot. Garnish with chopped cilantro.

Nutrition Facts : Calories 155.6 calories, CarbohydrateContent 15.5 g, CholesterolContent 4.9 mg, FatContent 8.3 g, FiberContent 1.1 g, ProteinContent 6 g, SaturatedFatContent 1.8 g, SodiumContent 133.1 mg, SugarContent 9.4 g

HOT AND SOUR SOUP WITH BEAN SPROUTS RECIPE | ALLRECIPES



Hot and Sour Soup with Bean Sprouts Recipe | Allrecipes image

Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds.

Provided by ReddPanda

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 17

1 serrano chile pepper, seeded and minced
5 cups chicken broth
2 cloves garlic, minced
1 teaspoon minced fresh ginger
5 fresh shiitake mushrooms, stemmed and sliced
½ pound firm tofu, cut into strips
1 (8 ounce) can bamboo shoot strips, drained
1 cup bean sprouts
2 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons mirin (Japanese sweet wine)
2 green onions, thinly sliced
1 tablespoon fresh cilantro, leaves picked from stems
1 egg, beaten

Steps:

  • Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
  • Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
  • Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.

Nutrition Facts : Calories 131.4 calories, CarbohydrateContent 13.5 g, CholesterolContent 46.5 mg, FatContent 4.3 g, FiberContent 2.1 g, ProteinContent 9.7 g, SaturatedFatContent 0.9 g, SodiumContent 761.8 mg, SugarContent 5.1 g

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