Soybean sprout soup
Kongnamul-guk is a traditional Korean soup made primarily from soybean sprouts, typically seasoned with garlic, soy sauce, and anchovy or kelp broth. It's a staple comfort food in Korean cuisine, often served as a banchan (side dish) or as part of a larger meal. The dish is known for its refreshing, slightly nutty flavor and satisfying texture.
🍽️ Nutrition at a glance
This soup is relatively low in calories and fat, providing a good source of plant-based protein and dietary fiber. It's particularly rich in vitamins C and K, folate, and manganese, making it a nutritious addition to a balanced diet.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 3 g |
| Carbs | 5 g |
| Fat | 0.5 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Vitamin C | 12 mg |
| Vitamin K | 30 mcg |
| Folate | 40 mcg |
| Iron | 1.5 mg |
| Calcium | 30 mg |
| Magnesium | 20 mg |
| Manganese | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Kongnamul-guk is culturally significant as a 'hangover soup' in Korea, believed to help alleviate hangover symptoms due to its high water content and nutrient profile. Nutritionally, soybean sprouts are an excellent source of vitamin C, which increases significantly during the sprouting process.
