Refreshing Clam and Bean Sprout Soup
Refreshing Clam and Bean Sprout Soup
Beat the Cold! A Warm and Refreshing Clam and Bean Sprout Soup
Feeling under the weather with this changing weather? Nothing beats a warm and comforting soup when you’re feeling a bit under the weather. This clam and bean sprout soup offers a wonderfully refreshing and clear broth, packed with the savory taste of clams and the crisp texture of bean sprouts. It’s the perfect dish to warm you up from the inside out. Instead of reaching for medicine, let the natural goodness of this soup help you recover. This hearty soup is not only delicious but also incredibly soothing, making it an ideal meal to enjoy while resting and recuperating. Enjoy this delightful soup and get back to feeling your best in no time!
Main Ingredients- 200g Fresh Clams
- 100g Bean Sprouts
- 50g Korean Radish (Mu)
- 1/2 block Firm Tofu
- 1/2 stalk Scallion (Green Onion)
- 1 Red Chili Pepper
- 1 Green Chili Pepper
Cooking Instructions
Step 1
First, pour 1 liter of water into a pot and add the 2 stock base sachets. Bring to a boil over high heat for about 1 minute, then remove and discard the sachets to create a clear and refreshing broth. This step is key to building a deep flavor base for your soup.
Step 2
Rinse the bean sprouts thoroughly under running water and drain them. Slice the Korean radish into thin, bite-sized pieces, dice the tofu into approximately 1.5cm cubes, thinly slice the scallion diagonally, and finely chop the red and green chili peppers. Having all your ingredients prepped beforehand will make the cooking process much smoother.
Step 3
Carefully inspect the fresh clams to ensure their shells are closed tightly. Rinse them multiple times under cold water. To properly purge them of any grit or sand, soak them in water mixed with 1 tablespoon of coarse salt and 2 tablespoons of vinegar for about 20-30 minutes; this step is crucial for a clean-tasting soup. Once the broth is ready, add the sliced radish and cook until it becomes slightly translucent. Then, add the purged clams to the pot. Cook until the clams open their shells.
Step 4
As soon as the clams open, add the rinsed bean sprouts and continue to boil for a short while until they are tender but still retain a pleasant crunch. Season the soup by adding 2 tablespoons of anchovy sauce. Finally, stir in the minced garlic, chopped chili peppers, and sliced scallions, and bring the soup to another gentle boil. Using anchovy sauce adds a rich umami depth to the broth.
Step 5
Finish by sprinkling a pinch of ground black pepper over the soup. Your delicious clam and bean sprout soup is now ready to be enjoyed! Serve it hot with a bowl of steamed rice for a truly comforting and revitalizing meal, especially perfect for beating the seasonal chill and boosting your appetite.
