"Crunchy bean sprouts meld with spicy, garlicky miso in this Korean-inspired twist on miso soup. Simple ingredients yet so comforting, nourishing, and flavorful!"
Spicy Bean Sprout Miso Soup
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 cups vegan dashi
- 2 cloves of garlic, grated or minced
- 2-4 teaspoons gluten-free gochujang, adjust to taste
- 1 16 ounce bag bean sprouts
- 3-4 tablespoons red miso
- 1 green onion, sliced
- 2 teaspoons ground toasted sesame seeds
- 1 teaspoon toasted sesame oil
Method
Step 1
Add dashi, garlic, and gochujang to a pot and bring to a boil.
Step 2
Once boiling, add bean sprouts. Cook 2-3 minutes until bean sprouts are tender but still crunchy. Turn off heat.
Step 3
Add miso to a large ladle, dip in soup, and use chopsticks to dissolve the miso into the soup. Or you can use a miso muddler.
Step 4
Stir in green onions, ground sesame seeds, and sesame oil.