Cool and Refreshing Soybean Sprout Cold Soup
An Exceptionally Refreshing Korean Summer Soup Made with Soybean Sprouts!
Let’s make a refreshingly cool soup with affordable and easy-to-find soybean sprouts! Using seafood broth cubes, you can achieve a deep and clean umami flavor without any added MSG. This clear and refreshing broth is perfect for stimulating your appetite on hot summer days.
Main Ingredients
- 300g soybean sprouts
- 2 red chilies
- 1 green chili (cheongyang chili recommended)
Seasoning and Broth Base
- 4 seafood broth cubes
- Salt to taste
- 4 seafood broth cubes
- Salt to taste
Cooking Instructions
Step 1
First, rinse the soybean sprouts thoroughly under running water. Place the washed sprouts in a pot and add enough water to cover about two-thirds of the sprouts. Bring to a boil over high heat until the sprouts are cooked.
Step 2
Remove the stems from the red and green chilies and thinly slice them. You can remove the seeds if you prefer, and adding the green chili will give the soup a pleasant spicy kick.
Step 3
Once the water with the soybean sprouts starts to boil vigorously, reduce the heat to medium and simmer for another 5 minutes. Be careful not to overcook the sprouts, as they can become mushy.
Step 4
After boiling for 5 minutes, add the 4 seafood broth cubes and stir until they dissolve. Add the sliced red and green chilies, and season the soup with salt. Some people prefer to add minced garlic, but for a cleaner taste, it’s recommended to omit it or add just a tiny amount (about half a tablespoon). *Tip: Season the broth slightly bland when hot, as it will become saltier when chilled as a cold soup.
Step 5
After adding the chilies and boiling for about 5 more minutes, turn off the heat. Let the soybean sprout cold soup cool down completely, then transfer it to a container and store it chilled in the refrigerator. Serve the refreshingly cold soup. The seafood broth cubes add a rich umami flavor to the broth, making it a healthy and worry-free summer delicacy without any artificial additives.
