Instructions: If using soybean sprouts, which have distinctly larger, greenish yellow heads and a crunchier texture than bean sprouts, snip off the root end and remove any bean skin that might still be attached to the sprout.

Clean the sprouts, drain and place in a pot. Add the water, soy sauce, garlic, salt, onion and red pepper powder. Cook, covered for 7 to 10 minutes over a medium flame. Add scallions and return to a boil. Stir in sesame oil and ginger, simmering an additional 2 to 3 minutes. Serve hot.

Makes 3 or 4 servings.

Description:"Chong-Namul Gook"

Cuisine:"Korean"

NOTES : Soybean Sprout Soup is a gentle broth that is easy to make, and easy on the palate, with just a hint of spicy heat, ideal when you have a cold or are recovering. GOIT-CHU GARU is available at Korean groceries, packed in bulk in plastic bags of 3 pounds or more. Be careful to distinguish between Korean red chili pepper "flakes" and red chili "powder" and read ingredient listing carefully to avoid buying chili pepper "mixtures" with additives such as salt.

This is a low calorie dish. About 40% of the calories from soybean sprouts are attributed to fat. If we added a drop or four of sesame oil to the finished soup, each bowl would have 100 calories, 45 of which are attributed to vegetable fats.

CAUTION - this is a low calorie soup and by itself does not comply with the 30% rule. Its light soup that opens the sinus.

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