Tomato Soup with Bean Sprout

Tomato Soup with Bean Sprout Recipe - Vegetarian Hong Kong Dish

Region / culture: Hong Kong | Servings: 4 |

Vegetarian diet

Introduction

Tomato Soup with Bean Sprout is a delicious and nutritious soup that is perfect for a light and healthy meal. This recipe combines the freshness of tomatoes with the crunchiness of bean sprouts, creating a flavorful and satisfying dish.

History

Tomato soup is a classic dish that has been enjoyed for centuries. The addition of bean sprouts adds a unique twist to this traditional recipe, providing extra texture and nutrients to the soup.

Ingredients

2 tomatoes
150 g of soybean sprouts
2 tbsp of chopped spring onion
2 tbsp of salt
0.33 tbsp of sugar
1 tbsp of sesame oil

How to prepare

Cut the tomato into small pieces and remove the roots of the bean sprouts. Wash them thoroughly.
Add 500 ml of water into the cooker.
Pour in the tomato and bean sprouts, then boil them on high heat.
Reduce the heat to low after the soup has boiled and cook for 10 minutes.
Add salt, sugar, chopped spring onion, and sesame oil. Serve.

Variations

Add cooked chicken or tofu for extra protein.
Stir in a spoonful of pesto for added flavor.
Garnish with a dollop of Greek yogurt or sour cream.

Cooking Tips & Tricks

Be sure to wash the bean sprouts thoroughly to remove any dirt or impurities.

- Adjust the amount of salt and sugar according to your taste preferences.

- For a creamier texture, you can blend the soup after cooking.

- Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Serving Suggestions

Serve this soup hot with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Boil the soup on high heat to bring out the flavors of the tomatoes and bean sprouts.

- Simmer on low heat to allow the ingredients to meld together.

Ingredient Substitutions

Use canned tomatoes if fresh ones are not available.

- Substitute mung bean sprouts for soybean sprouts.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish with a sprinkle of chopped parsley or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Serve this soup with a side of grilled cheese sandwiches or a quinoa salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

One serving of Tomato Soup with Bean Sprout contains approximately 80 calories.

Carbohydrates

Tomato Soup with Bean Sprout is a low-carb dish, with approximately 10 grams of carbohydrates per serving.

Fats

This soup is low in fat, with only 2 grams of fat per serving.

Proteins

Each serving of Tomato Soup with Bean Sprout contains about 4 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten.

Summary

Tomato Soup with Bean Sprout is a nutritious and low-calorie dish that is packed with vitamins and minerals.

Summary

Tomato Soup with Bean Sprout is a simple and flavorful dish that is perfect for a light and healthy meal. Packed with vitamins and minerals, this soup is a nutritious option for any time of day.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Tomato Soup with Bean Sprouts. It was a chilly autumn day, and I had been browsing through an old cookbook that I had found tucked away in the back of my pantry. As I flipped through the pages, a faded and stained piece of paper fell out, revealing a handwritten recipe for this unique and delicious soup.

I studied the recipe with curiosity, noting the simple ingredients and easy-to-follow instructions. It seemed like the perfect dish to try on a cold evening, so I gathered the necessary items and set to work in my cozy kitchen.

As I chopped the fresh tomatoes and sliced the bean sprouts, the aroma of garlic and onions filled the air. The sound of sizzling vegetables in the pot was music to my ears, and I stirred the ingredients together with a sense of anticipation.

As the soup simmered on the stove, I couldn't help but think back to the many recipes I had learned over the years. Each dish held a special place in my heart, passed down from family members and friends who had shared their culinary secrets with me.

I remembered my grandmother teaching me how to make her famous apple pie, with its flaky crust and sweet cinnamon filling. I recalled the time my best friend showed me how to make homemade pasta from scratch, rolling out the dough with precision and care.

Each recipe was a treasure, a piece of history that connected me to the past and brought me joy in the present. And now, as I stirred the fragrant tomato soup on the stove, I felt grateful for the knowledge and experiences that had led me to this moment.

When the soup was finally ready, I ladled it into bowls and garnished it with a sprinkle of fresh parsley. The vibrant colors and flavors of the dish were a feast for the senses, and I couldn't wait to take my first bite.

As I sat down at the table and savored the warm, comforting soup, I knew that this recipe would become a new favorite in my collection. It was a reminder of the joy of discovery, the thrill of trying something new and the beauty of sharing a meal with loved ones.

And so, with a grateful heart and a satisfied stomach, I made a mental note to thank whoever had written down this recipe so many years ago. Their gift had brought me not only a delicious meal but also a sense of connection to the past and the promise of many more culinary adventures to come.