Kongnamul Kook (Soybean Sprout Soup)

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

8

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`INGREDIENTS:`
1/2 lb yellow soybean sprouts	7 cups cold water	1 t salt
3 each scallions, cut into 1-inch lengths	1 t chopped ginger	1 t toasted sesame seeds
1 t korean sesame oil	1 t hot chili powder (Gochu Karu)	1 each egg, beaten (optional but recommended)

`1`	Preapare the bean sprouts by snipping off the root end and removing the bean skin which might still be attached to the sprout.
`2`	Bring the 7 cups cold water to a boil and add all the other ingredients except the beaten egg. Cook over moderate heat for 6 minutes, then reduce heat to low and simmer for 6 minutes more (My teacher cautioned me not to uncover the pan during this time since it releases a "fishy" aroma).
`3`	Dribble the egg, if used, into the boing soup, remove from the heat and serve immediately.