Bean Sprouts Soup Recipe

Name: Bean Sprouts Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups boiling water; 1 cup bean sprouts; 1 tablespoon rice flour; 1 cup buttermilk; salt to taste; 1 teaspoon white sugar; 1 sprig fresh curry leaves; 1 tablespoon vegetable oil; 1 teaspoon black pepper, freshly ground; 1 teaspoon ground cumin; 1 teaspoon chopped fresh cilantro

Servings: persons

4 cups boiling water
1 cup bean sprouts
1 tablespoon rice flour
1 cup buttermilk
salt to taste
1 teaspoon white sugar
1 sprig fresh curry leaves
1 tablespoon vegetable oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro

1
Pour water into a saucepan and bring to a boil.
2
Add bean sprouts and cook for several minutes.
3
Strain (you can use the boiled bean sprouts for salad).
4
Mix rice flour and buttermilk into the bean sprout stock.
5
Add sugar and curry leaf.
6
Season with salt.
7
In a separate pan, heat vegetable oil.
8
Add pepper and cumin and cook until fragrant, about 30 seconds.
9
Pour mixture over the soup and bring to a boil.
10
Serve hot.
11
Garnish with chopped cilantro.

2585

kcal

Calories

290

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups boiling water, 1 cup bean sprouts, 1 tablespoon rice flour, 1 cup buttermilk, and more.

Yes, Bean Sprouts Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Sprouts Soup

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