After watching beansprout soups served in Korean Dramas, I was intrigued and learned to make my own version eyeing everything and adapting it based on what I have on hand.

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This is one of my regular rotation soups, alongside Miso Soup when I feel like my family needs some “detox” non-greasy, non fried foods. I love it because it can be served hot or cold and I find the bean sprout flavor to be refreshing! We find it easy in our stomach and great for a healthy snack or a side dish (as a veggie side)for dinner to go alongside steamed scallion ginger fish. You can also make it more filling by adding a egg or two right into the soup (and poach it).

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I eyeball all the measurements for the ingredients, but I love the recipes like this because the ratio of everything can be forgiving and it’s hard to make a mistake. Will update with precise measurements at a later date.


  • 3-5 cloves or a whole head of garlic minced
  • 3-5 dried anchovies (we used to get ours H-mart) or anchovy bouillon to taste (what we use now)
  • 2-3 large knotted kelp or kombu or 1 tbsp of wakame (the seaweed I use for my Miso Soup) rinsed
  • 2-3 scallions chopped (half for the soup, half to garnish after it’s done)
  • 1/2 lb or a small bag of beansprouts rinsed
  • Salt to taste
  • Soy Sauce to taste ( you can start with 1 tsp)
  • Water (adjustable based on how large your pot is- I used about 3 quarts of water) this time)
  • Sesame Oil (start with 1 tsp or to taste)
  • Shichimi Togarashi seasoning (optional to taste at the end)


1- Put all the minced garlic, half the chopped scallions, anchovies (or anchovy/chicken bouillon)beansprouts and about 3 quarts of water into the pot and bring to a boil.

2- I’ve boiled on low or medium low for 15 minutes minutes and I’ve boiled for 30 minutes before and the timing is completely up to you (it depends on how strong your fire or stove is) and it always comes out delicious.

3- Add salt, sesame oil and soy sauce to taste and garnish with scallions. Togarashi seasoning is optional but if you want a little (or a lot) of spice, it adds a great kick and adds an extra layer of unami.

Have you had ever had Korean Beansprout Soup before? Comment below what you like to put in your beansprout soup!

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