Vegetarian Bean Sprout Soup

Warm up with a bowl of vibrant and nourishing Vegetarian Bean Sprout Soup, a light yet flavorful dish bursting with wholesome ingredients. This comforting recipe combines the crisp freshness of bean sprouts with the earthy richness of shiitake mushrooms, tender matchstick carrots, and silky tofu cubes, all simmered in a savory ginger-garlic broth. Soy sauce and a hint of sesame oil add depth, while a final sprinkle of fresh scallions elevates every spoonful. Ready in just 35 minutes, this quick and easy vegetarian soup is perfect for weeknight dinners or as a soothing starter. Packed with plant-based protein and a medley of textures, it’s both satisfying and healthy, catering to those looking for simple yet deeply flavorful vegetarian recipes.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams bean sprouts
• 1 medium carrot
• 100 grams shiitake mushrooms
• 1 inch piece ginger
• 3 cloves garlic
• 1000 ml vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 stalks scallions
• 150 grams tofu
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the bean sprouts thoroughly under cold water and set aside.

Step 2

Peel the carrot and cut it into thin matchsticks.

Step 3

Remove the stems from the shiitake mushrooms and slice the caps thinly.

Step 4

Peel the ginger and grate it finely.

Step 5

Crush and mince the garlic cloves.

Step 6

In a large pot, heat the sesame oil over medium heat.

Step 7

Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant.

Step 8

Add the shiitake mushrooms and carrot slices, sautéing them for 3-4 minutes until they start to soften.

Step 9

Pour in the vegetable broth and bring it to a gentle boil.

Step 10

While the broth is heating, cut the tofu into small cubes.

Step 11

Once the broth is boiling, add the tofu cubes, soy sauce, salt, and black pepper.

Step 12

Reduce the heat to a simmer and cook for 10 minutes.

Step 13

Add the bean sprouts and cook for another 2 minutes to gently soften them while retaining their crunch.

Step 14

Finely chop the scallions and add them into the soup just before serving.

Step 15

Adjust seasoning to taste and serve the soup hot.

Nutrition Facts

Serving size	(1615.6g)

Amount per serving	% Daily Value*
Calories	887.5

Total Fat 35.9g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 9.0g
Cholesterol 0mg	0%
Sodium 4785.3mg	0%
Total Carbohydrate 100.8g	0%
Dietary Fiber 25.3g	0%
Total Sugars 29.9g
Protein 54.5g	0%

Vitamin D 18IU	0%
Calcium 772.5mg	0%
Iron 16.8mg	0%
Potassium 3211.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 23.1%

Carbs: 42.7%