Bean Sprouts Make You Pretty – Eat Them

EW, Chicago, it finally happened. snow. slush. yuck.

Why are there so many wives tales? Who made them? Why do they exist? Are they based on facts? Anyway, Korean moms say that eating bean sprout soup will make you a good singer because they look like musical notes.  Sometimes, I imagine the little sprouts confidently hanging as musical notes on a score.  My mom used to say all sorts of things to encourage us to eat well. The only ones that we found convincing were the ones that pertained to our vanity.  Vanity… it gets the best of most girls… vanity… who are we kidding it often gets the best of everyone…

So, I’ll just say it, bean sprout soup will make your skin glow and better looking overall, so eat it.  It’ll also probably help with the remnants of that hang over you are nursing from the holidays… and it’s pretty low in calories, although high in sodium…


Sidenote:  Kimchi recipe coming soon, I am experimenting on the size and cut of the kimchi, oh and sugar free versions.  Interesting fact, post fermentation, the kimchi was sweeter, like the fermentation process enhanced the sweetness of the kimchi overall… weird/cool, right! Fermentation is so interesting… those little bacterial burps make alcohol, probiotics, pickles, yogurt… flavor development in coffee/tea so cool… just saying…

This soup is the easiest, maybe that’s why we had it on the regular growing up.

IngredientsSAMSUNG CSC
1 bag (16 oz.) of soy bean sprouts (washed thoroughly)
¼ cup dried Pollock, shredded and cut into inch long pieces
3 green onions, cut about an inch long
4 cloves of garlic, chopped
Lots of water

Place your bean sprouts and dried fish into a large heavy bottomed pot
Put enough water just to cover the bean sprouts
Place the lid on and let it come to a rolling boil on high for about 15 minutes
Add green onion, chopped garlic and salt to taste
Serve with rice

Egg – Some people like adding an egg to the soup as it is boiling.  Beat an egg and add it to the soup while it’s boiling and it will produce those egg drop soup like ribbons.  I’d suggest doing that prior to the garlic and green onions so you don’t get chunky ribbons. The trick to silky eggy ribbons is the boil, make sure it’s really boiling and slowly pour the beaten egg in a sweeping motion across your pot.

Tofu – for added protein, you can add some tofu, I ran out of rice today so I actually added cold tofu to my bowl of hot soup, it cooled the soup down to a good temp and provided a little extra protein, double double…


  1. enoch says:

    this was always my least favorite korean food growing up. to me it was so plain and didn’t have meat in it (also kimchi soup), therefore i always ate it first to get it out of the way and then proceeded with my “real” meal. egg or tofu in it would definitely have made it better for me growing up.

  2. Jin says:

    My version always comes out so bland and nasty! I think I’m stingy on the salt and add too much water haha. I usually use an achovy/kelp broth base but will try using the dried pollack instead! Glad to see you blogging more!

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