With the cool weather comes the need for baking and soup making (like my little rhyme there?). As you know I have been trying to retrain myself to eat intuitively. It’s kind of a slow and steady process but I’m happy to say I’ve lost 13 pounds! Even with these improvements some days I just feel ravenous and find myself wanting to eat a massive quantity of everything! In order to allow myself to be able to eat more and hopefully feel full I made myself a big pot of bean sprout soup today. As weird as it sounds… I absolutely love this stuff. I especially craved it when I was pregnant. It’s low in calories and it fills you up fast. A little back story…
A few years ago my mom came across Asian dramas (with an emphasis on the Korean dramas) and a whole new world opened up to us. Asian romances and Asian food! Our love of the Korean culture even pushed my mom to sign up for a Korean exchange student who lived with us for nearly a year. We had so much fun learning her culture and tasting the new foods she shared with us. Bean sprout soup was definitely a “love at first bite” for me.
It’s so yummy and a nice addition is tofu and rice. This soup is gluten free as well as paleo if you forego the rice.
Tofu Bean Sprout Soup
(Slightly Adapted from Bap Story)
6 cups water
200g bean sprouts (about 2 cups)
6 dried anchovies (or 1-1/2 tsp. dashi)
1 piece of dried kelp
2 inch slice of daikon radish
7 ounces firm tofu
2 teaspoons salt
1 teaspoon Korean red chili powder
2 tablespoons chopped green onions
Add water, anchovies (or dashi), kelp and daikon radish to pan. Bring to a boil, lower heat to medium and cook for 4-5 minutes.
Remove kelp and anchovies. Add bean sprouts and tofu. Cover pan with lid and increase heat. Bring to a boil for about 2 minutes.
Then add salt, Korean red chili powder and green onion. Let simmer for a few minutes and serve. To make it a little more filling you can add a 1/2 cup rice to your bowl and its delicious. If you are Paleo then leave out the rice and its just as tasty!