CookGo
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Bean Sprout and Wakame Chinese Soup

Cost $5, save $10

Source: Recommended by CookGo

  • 10 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 100g bean sprouts
    • 2 shiitake mushrooms

  • Seaweed

    • 1 tbsp dried wakame

  • Oil

    • 1/2 tsp sesame oil

  • Seasonings

    • 300ml water
    • 1/2 tsp chicken stock powder
    • 1/2 tsp grated ginger
    • 🧂 1/4 tsp salt
    • 1 tsp soy sauce
    • Pinch of pepper

STEPS

1

Prepare the bean sprouts by rinsing them thoroughly. Slice the shiitake mushrooms thinly.

2

Soak the dried wakame in water for a few minutes until rehydrated.

3

Heat sesame oil in a pot over medium heat. Add the grated ginger and stir until fragrant.

4

Add water, chicken stock powder, salt, soy sauce, and pepper to the pot. Bring to a boil.

5

Add the bean sprouts, shiitake mushrooms, and rehydrated wakame to the pot. Simmer for 2–3 minutes.

6

Serve the soup hot and enjoy.

NUTRIENTS

Per 1 serving

🔥

80

Calories

  • 3g
    Protein
  • 10g
    Carbs
  • 2g
    Fats

đź’ˇ Tips

This soup is light and perfect for a quick meal.You can add tofu or chicken for extra protein.Store leftovers in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.