Clear and Refreshing Bean Sprout Soup & Seasoned Bean Sprouts Combo Recipe
Clear and Refreshing Bean Sprout Soup & Seasoned Bean Sprouts Combo Recipe
How to Make Baek Jong Won’s Bean Sprout Soup, Clear Bean Sprout Soup Recipe, Delicious Bean Sprout Soup, Bean Sprout Dishes, Simple Soup Dish, Making Seasoned Bean Sprouts Together
Enjoy a bowl of clear and refreshing bean sprout soup that never gets old, perfect for any meal! Bean sprouts are incredibly versatile, making them a pantry staple. Today, we’re sharing a recipe for a clear bean sprout soup simmered in a deeply savory anchovy-kelp broth. This is also a nostalgic soup, as it was the first soup I ever made for my 7-year-old daughter. It’s always amazing how such deep umami flavors can come from simple bean sprouts! What makes this recipe extra special is that you can prepare seasoned bean sprouts concurrently while the soup is simmering. It’s a fantastic combo that allows you to make both bean sprout soup and seasoned bean sprouts efficiently – truly a ‘two birds with one stone’ situation! Bean sprout soup is incredibly easy to make; once you have your broth ready, the rest is a breeze. The soup boasts a clean, deep flavor from the sprouts themselves, and you get to enjoy the sprouts in the soup and as a delightful side dish. It’s the ultimate combo meal!
Basic Ingredients- 1L Anchovy-Kelp Broth
- 3 handfuls Fresh Bean Sprouts (approx. 150g)
- 1/3 stalk Green Onion (chopped)
- 1/2 Tbsp Minced Garlic
Seasoning Ingredients- 1/3 Tbsp Salted Shrimp (minced, with brine)
- 1/4 Tbsp Korean Sea Salt (or to taste)
- 1/3 Tbsp Salted Shrimp (minced, with brine)
- 1/4 Tbsp Korean Sea Salt (or to taste)
Cooking Instructions
Step 1
First, let’s prepare the broth, the secret to a clear and savory bean sprout soup. In a pot, combine 1L of water and 1 broth sachet. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15 minutes to allow the flavors to infuse fully. After simmering, remove and discard the broth sachet, keeping the clean broth ready.
Step 2
Add the 3 handfuls of thoroughly washed bean sprouts to the hot, prepared broth. Stir in 1/2 Tbsp of minced garlic and bring it back to a gentle boil. Once the bean sprouts are cooked, scoop out some of them and set them aside in a separate bowl. These reserved sprouts will be used to make delicious seasoned bean sprouts! This is a practical tip for making both bean sprout soup and seasoned bean sprouts at the same time.
Step 3
Now it’s time to season the soup. Add 1/3 Tbsp of salted shrimp (finely minced salted shrimp works well for better distribution) and 1/4 Tbsp of Korean sea salt to enhance the flavor and savory notes. Stir well. Taste the broth and adjust the seasoning with more sea salt if needed, according to your preference.
Step 4
Your clear and refreshing bean sprout soup is now complete! Made by simmering bean sprouts in a deeply flavored anchovy-kelp broth and seasoned perfectly with salted shrimp and sea salt. Bean sprout soup is an incredibly simple yet satisfying dish; once the broth is ready, it’s almost done! The deep, refreshing umami from the bean sprouts is addictive, making it a soup you can enjoy repeatedly. Not only is the clear broth visually appealing, but enjoying the tender bean sprouts in the soup and having the option to make seasoned bean sprouts makes this a truly rewarding meal. Experience the delightful combination of deep savory flavors and a beautiful, clear broth with this super easy bean sprout soup recipe!
