Warm up this winter, with this easy to make and delicious tasting Bean Sprout Miso Soup recipe.
Eating well doesn’t have to mean lots of preparation or fancy ingredients. This quick and comforting Bean Sprout Miso Soup recipe uses simple pantry staples and your very own homegrown bean sprouts for a nourishing meal in just minutes.
PREPARATION: 5 MIN | COOKING: 5 MIN | READY IN: 10 MIN
This wholesome, easy Miso Soup recipe is packed with umami, and uses simple pantry staples with fresh homegrown bean sprouts for a nourishing meal in just 10 minutes.
No fancy prep required—just real ingredients, big flavour, and optional kimchi or tofu for an extra boost. Learn how to grow your own bean sprouts and enjoy a fresh, homemade soup any time.
Ingredients (serves 2)
- 2 cups (approx. 100g) homegrown bean sprouts
(grow your green mung bean seeds as usual and harvest on day 4 for long, crunchy bean sprouts) - 1 tsp dried wakame seaweed
- 2 tbsp miso paste (adjust to taste)
- 400ml water
- ½ tsp salt (optional, adjust depending on the saltiness of your miso)
- A spoonful of kimchi (optional for extra flavour)
- For a heartier version, you can add tofu cubes, cooked chicken, or even a handful of cooked noodles before serving
Garnish
- Chopped spring onion (to taste)
- A sprinkle of roasted sesame seeds
- A handful of crispy shallots from our Delicious range
Method
- Boil water: In a medium saucepan, bring the water to a boil.
- Cook sprouts: Add the bean sprouts and cook for 1 minute, just until slightly tender but still crisp.
- Add flavourings:Turn off the heat. Stir in the miso paste until fully dissolved. Then add the dried wakame seaweed and let it sit for a minute to rehydrate.
- Serve:Pour the soup into bowls and top with chopped spring onion. Add kimchi or sesame seeds if desired.
To grow your own bean sprouts, please check out our website for all you need plus helpful hints and tips.