4 Serves
40 Mins
Rinse the soybean sprouts thoroughly in a colander and remove any damaged heads or tails.
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IraqiVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
210 µg / 400 µgCalcium
93 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
309 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a large pot, bring water to a boil and add the cleaned soybean sprouts and chopped onion.
Reduce heat and simmer the soup, adding minced garlic and seasoning with salt and pepper to taste.
18
g55
g18
g
American