Bring water, bouillon, bulgur, ginger and soy sauce to a boil in a medium saucepan. Cover, reduce heat and simmer until liquid is absorbed, 12 to 15 minutes.
Fluff bulgur with a fork. Stir in peanuts and green onion. Serve warm.
Refrigerate leftovers within 2 hours.
Serve as a side dish, or use as a base for sauteed vegetables.
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