Clear and Refreshing Simple Bean Sprout Soup
Clear and Refreshing Simple Bean Sprout Soup
[Bean Sprout Soup] A Super Simple Recipe for Clear, Refreshing Broth
Bean sprout soup is one of the best light soups to enjoy in the morning, and it’s also a popular choice for hangover relief! Made with anchovy-kelp broth and a hint of chili, the soup is clear, refreshing, and incredibly delicious.
Main Ingredients- 200g fresh bean sprouts
- 1 stalk green onion
- 1 Cheongyang chili pepper (optional, for extra spice)
- 1 red chili pepper (for color and slight sweetness)
Seasoning- 0.5 Tbsp minced garlic
- 1 Tbsp soup soy sauce (for seasoning)
- 0.5 Tbsp salt (for seasoning)
Broth Ingredients- 7 cups water (approx. 1.4L)
- 8 dried anchovies (for broth)
- 2 pieces dried kelp (5cm x 5cm)
- 0.5 Tbsp minced garlic
- 1 Tbsp soup soy sauce (for seasoning)
- 0.5 Tbsp salt (for seasoning)
Broth Ingredients- 7 cups water (approx. 1.4L)
- 8 dried anchovies (for broth)
- 2 pieces dried kelp (5cm x 5cm)
Cooking Instructions
Step 1
First, rinse the 200g of bean sprouts thoroughly under cold running water. Remove any loose skins or damaged sprouts, then drain them well.
Step 2
Slice the green onion stalk in half lengthwise, then cut it into 3-4cm pieces. For the chili peppers, remove the seeds and slice them into thin julienne strips for both color and flavor.
Step 3
In a pot, combine 7 cups (approx. 1.4L) of water, 8 dried anchovies for broth, and 2 pieces of kelp (5cm x 5cm). Bring to a boil over high heat with the lid off.
Step 4
Once the water reaches a rolling boil, reduce the heat to medium. Let it simmer for another 10 minutes to allow the flavors of the anchovies and kelp to infuse into the broth.
Step 5
After 10 minutes, strain the broth, removing the anchovies and kelp. This step ensures a clear and refreshing soup base.
Step 6
Add the rinsed bean sprouts to the clear broth. To prevent any fishy smell from the bean sprouts, it’s crucial to keep the lid on while simmering over medium-low heat for about 5 minutes, or until the sprouts are tender.
Step 7
Once the bean sprouts are cooked, add 0.5 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, and 0.5 Tbsp of salt to season. It’s best to start with less seasoning and adjust to your taste.
Step 8
Finally, add the sliced green onions, Cheongyang chili pepper, and red chili pepper to the pot. Simmer for about 1 more minute, just until the vegetables are slightly tender. Turn off the heat and serve. This ensures the bean sprouts remain crisp and the broth stays wonderfully refreshing.
