Clear and Refreshing Bean Sprout Soup: A Simple Homemade Recipe to Brighten Your Morning Meal
The Perfect Morning Soup! How to Make Clear and Refreshing Bean Sprout Soup: Ideal for a Homestyle Breakfast
At my house, we believe in hearty, balanced meals three times a day! My sons, who love a good grilled pork belly breakfast, find it hard to understand why I opt for a simple smoothie and a spoonful of rice. This morning was no different; they enjoyed a satisfying breakfast of stir-fried pork belly with kimchi, fresh lettuce wraps, and this bean sprout soup. Even my youngest, who’s been a bit sensitive due to exam stress, devoured two bowls of rice! It seems this simple soup is a hit. My eldest son, eager to make the most of our rooftop barbecue before the colder weather sets in, even texted his older brother to come down this week. However, he was a little disappointed when his older brother explained he couldn’t make it due to his midterms. My other sons and I are also busy with exams right now. Feeling a bit left out, my eldest son is even contemplating returning to his studies next year! Haha. Today, my homemade recipe will feature a simple yet consistently delicious bean sprout soup – the perfect accompaniment to any morning meal.
Main Ingredients
- 300g fresh bean sprouts
- 1/2 white part of a leek
- 1 Korean chili pepper (cheongyang chili)
- 1 red chili pepper
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 tsp salted shrimp (saeu-jeot)
- 5.5 cups anchovy broth (approx. 1,100ml)
Cooking Instructions
Step 1
Start by preparing the bean sprouts. Trim off any tough root ends. Rinse them thoroughly under cold running water to remove any dirt or debris, then drain well in a colander. This step helps to reduce any unwanted ‘fishy’ smell from the sprouts and ensures a cleaner flavor.
Step 2
Next, prepare the aromatics. Finely chop the white part of the leek. Seed the Korean chili pepper and red chili pepper and then chop them finely. Removing the seeds from the chilies will help control the spice level, making the soup more palatable for everyone. Slicing them diagonally also adds a nice visual touch.
Step 3
Pour the 5.5 cups of anchovy broth into a pot and bring it to a boil over high heat. Once the broth is boiling vigorously, stir in 1 Tbsp of soy sauce for soup. Add the prepared bean sprouts, cover the pot, and let it simmer for 3 to 4 minutes. Crucially, do NOT put the lid on while the bean sprouts are cooking; this helps them retain their crisp texture and refreshing flavor.
Step 4
As the soup simmers, skim off any foam or scum that rises to the surface using a spoon. This will ensure a clear and clean broth. When the bean sprouts are almost fully cooked, add the 1/2 tsp of salted shrimp and the chopped leek, Korean chili pepper, and red chili pepper. Let it simmer for another minute to allow the flavors to meld. Taste and adjust the seasoning with more salted shrimp or soy sauce if needed. Once seasoned to your liking, remove from heat and enjoy your delicious and refreshing bean sprout soup!
