Ginger and Chilli Soy Bean Soup

You should cook and taste our delicious seasonally satisfying soybean soup! A side of alliteration anyone?

Ginger and Chilli Soy Bean Soup
  • 2 hours+
  • 4 Servings
  • 1 cals


  • 150g/5.25oz dried soy beans
  • 30ml/1fl oz peanut oil
  • 50g/1.66oz shallots, thinly sliced
  • 30g/1oz ginger, minced
  • 7g/0.25oz chilli, chopped
  • 1.5L/1.5quarts chicken stock
  • Salt to taste
  • 15ml/0.5fl oz sesame oil, for garnish
  • 10g/0.33oz chopped spring onions, for garnish


  1. Rinse soy beans and soak in a bowl of cold water overnight. Gently rub beans in between the palm of your hands to loosen the skins. Discard. Rinse and transfer to the slow cooker. Cover with water and cook on high for 12 hours.
  2. Heat peanut oil in a pot. Saute ginger, chilli, and shallots until fragrant. Add soy beans and stir briefly. Add chicken stock and simmer for 7-10 minutes. Season with salt if needed. Ladle into serving bowls and top with chopped spring onions and sesame oil.
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