Crunchy bean sprouts meld with spicy, garlicky miso in this Korean-inspired twist on miso soup. Simple ingredients yet so comforting, nourishing, and flavorful!
Switch up your miso soup game with this spicy bean sprout miso soup! It’s still simple to make but is more complex in flavor, with garlic, sesame, and gochujang adding a little Korean flair. I love making this soup when I want something more interesting than just plain miso soup. Plus it’s a great way to use up that bag of bean sprouts that you forgot about in your fridge! (If you’re not in the mood for soup but need to use those bean sprouts, try my spicy bean sprout salad!)
Make it a complete meal!
Be sure to pair this soup with some protein and carbs for a well rounded meal. My favorite pairings are bibimbap, mapo tofu, tofu and eggplant shogayaki, chili sauce tofu & broccoli, or some other simple tofu dish or natto with rice.
Spicy Bean Sprout Miso Soup FAQ
Is gochujang gluten-free?
Gochujang may contain wheat, so be sure to check for a gluten-free label. I like this gluten-free gochujang.
How do I clean bean sprouts?
Add bean sprouts to a bowl or colander and rinse with cool running water a few times. Optionally, you can take off the long, stringy tails (and even the top head part, too) for a cleaner look. BUT this is time consuming and doesn’t really affect the flavor.
What miso should I use?
I almost exclusively use red miso for all my dishes (I prefer the stronger salty flavor over sweeter white miso). My favorite miso is Marukome’s Ryotei no Aji (without dashi). However, you can also use awase miso (which is a combination of white and red) for a nice balance between sweet and salty. White miso is better for sauces since it’s a little sweet.
More tasty ways to use miso!
- Tempeh Miso Chili
- One Pot Spicy Miso Ramen
- Vegetable Sesame Miso Soup
- Miso Glazed Eggplant
- Spicy Miso Eggplant Tofu
- Vegan Mapo Tofu
If you try out this spicy bean sprout miso soup, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Spicy Bean Sprout Miso Soup (Vegan, Gluten-Free Option)
- 4 cups dashi**
- 2 garlic cloves minced or grated
- 2-4 tsp
gochujang**adjust to taste
- 1 bag (16 oz) bean sprouts
- 3-4 tbsp red or awase miso** adjust to taste
- 1 green onion sliced
- 2 tsp ground roasted sesame seeds (surigoma)**
- 1 tsp
toasted sesame oil*
- Add dashi, garlic, and gochujang to a pot and bring to a boil.
- Once boiling, add bean sprouts. Cook 2-3 minutes until bean sprouts are tender but still crunchy. Turn off heat.
- Add miso to a large ladle, dip in soup, and use chopsticks to dissolve the miso into the soup. Or you can use a miso muddler.
- Stir in green onions, ground sesame seeds, and sesame oil.
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