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Week 2: Spicy Beef and Bean Sprout Soup

Category Soups
This week's soup is a delicious combination of Asian flavors. Using bean sprouts instead of noodles makes this soup low carb and friendly to most diets. Feel free to add chopped mint, basil or cilantro to balance the spicy sriracha or chili paste.


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This is one of my favourite soups for the winter months. When I have a cold, it really clears up my sinuses. The bean sprouts are full of vitamins and fiber, and make a fantastic replacement for noodles.

If you can't find dried sea kelp, some good substitutes are dried porcini mushrooms or bonito fish flakes. You can also leave it out altogether and it still works great.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Spicy Beef and Bean Sprout Soup


  • 1 lb beef steak
  • 16 ounces bean sprouts
  • 1/2 small onion, sliced
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 garlic cloves, minced
  • 2 tsp chili sauce
  • 1 strip dried sea kelp (kombu)
  • 6 cups water
  • salt and pepper to taste
ingredientsin bowl


  1. Slice the beef into thin strips and place in a bowl. Add 1 tablespoon of soy sauce, sesame oil, dash of salt and pepper, and garlic. Mix well and set aside.
  2. sliced beef and garlic
  3. Bring a heavy bottom pan to medium heat. When it's hot, add the beef.
  4. beef and garlic in pan
  5. When beef starts to brown, add the sliced onions and cook for a couple minutes.
  6. onions added to beef
  7. Add the chili sauce and mix well.
  8. Sauce added to pot
  9. Pour in water and add the dried sea kelp. Bring to a boil.
  10. kelp added to pot
  11. Reduce heat to low and use a spoon to scoop out any brown foam that forms on top.
  12. skimming sauce
  13. Remove the sea kelp.
  14. removing kelp from pot
  15. Add the bean sprouts to the pot, cover, and let simmer for 15 minutes.
  16. adding bean sprouts to pot
  17. Add the remaining 1 tablespoon of soy sauce and stir well. Add salt and pepper if needed, then serve.
  18. soy sauce added to pot
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