bean sprout soup with herring


This is a variation on the Korean Kongnamulguk bean sprout soup with some extras. The  pickled herring drastically changes and imo enriches the dominant flavor of the soup.

Vegetarians or doubters, the soup is already delicious without the herring. You don’t have to add it.


This is what you need for 4 quarts / 8 servings:

  • 1 lb. bean sprouts
  • ½ medium onion, sliced
  • 4 small carrots, sliced
  • 1 lb. tomatoes, cored, sliced
  • 2 garlic cloves, minced
  • 1 tsp. soy sauce salt
  • ½ lb. pickled herring fillets
  • 4 pickled sweet red peppers
  • 1 tbsp. paprika powder
  • 1 tbsp. Knorr Chicken bouillon (*)
  • 1 cube Knorr chipotle
  • 1 cube Knorr cilantro


Pic1: bean sprout soup with pickled herring


Serving suggestions:

(*) I use the Knorr stuff for the MSG it contains. It is hard to find seaweed in the desert.


Pic2: ingredients
Pic3: load the pot
Pic4: add water


Pic5: hot red chile & pickled herring
Pic6: simmer
Pic7: served