Kongnamul Guk (Soybean Sprout Soup)

Ingredients:

Vegetables:

• 2 cups soybean sprouts (100 calories, $1.00)
• 1 medium-sized onion, thinly sliced (40 calories, $0.50)
• 4 cloves garlic, minced (16 calories, $0.10)
• 4 green onions, chopped (8 calories, $0.40)

Noodles:

• 4 ounces vermicelli noodles (200 calories, $1.00)

Toppings:

• 4 ounces beef or pork, thinly sliced (300 calories, $1.00)
• 2 large eggs (140 calories, $0.40)
• 1 tablespoon sesame oil (120 calories, $0.20)
• Salt and pepper to taste

Total Calories: 924
Total Cost: $3.60
Total Cook Time: 30 minutes
Total Servings: 4

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Instructions:

1. Prepare the Soup Base:
   In a large pot, bring 6 cups of water to a boil. Rinse the soybean sprouts under cold water, removing any wilted or discolored ones. Once the water is boiling, add the soybean sprouts, sliced onion, minced garlic, and half of the chopped green onions. Simmer for about 10 minutes until the sprouts are tender.
2. Cook the Noodles:
   While the soup is simmering, cook the vermicelli noodles according to the package instructions. Once done, drain the noodles and set them aside.
3. Cook the Meat:
   In a separate pan, heat the sesame oil over medium-high heat. Add the thinly sliced beef or pork and cook until browned and cooked through. Season with salt and pepper to taste.
4. Add the Eggs:
   In a small bowl, beat the eggs and season with a pinch of salt and pepper. Once the soybean sprouts are tender, reduce the heat to medium-low. Slowly pour in the beaten eggs while gently stirring the soup to create egg ribbons.
5. Combine the Noodles and Soup:
   Add the cooked vermicelli noodles to the soup, stirring gently to combine all the ingredients.
6. Serve and Garnish:
   Ladle the soup into bowls and top with the remaining chopped green onions and the cooked beef or pork slices.

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Enjoy your homemade Kongnamul Guk (Soybean Sprout Soup)!

Note: Calorie and cost estimates are approximate and may vary depending on the specific brands and quantities used.