Refreshing and Hearty Soybean Sprout and Tofu Miso Soup
Refreshing and Hearty Soybean Sprout and Tofu Miso Soup
Best Cooking Secrets – Chef Han Myung-sook’s Soybean Sprout and Tofu Miso Soup Recipe
Hello everyone! Today, we’re making a comforting and nourishing soup, a staple in Korean households: ‘Soybean Sprout and Tofu Miso Soup.’ Soybean sprouts are not only budget-friendly but also packed with nutrients, making them a beloved ingredient. They can be enjoyed stir-fried or in soups like this one, which is a true rice-lover’s delight! It’s fascinating how soybean sprouts develop more fiber and even Vitamin C, which isn’t present in soybeans themselves. Today, we’ll be following Chef Han Myung-sook’s recipe from ‘Best Cooking Secrets’ to create a deeply flavorful and refreshing miso soup. This guide provides detailed steps and tips to make it easy for anyone to follow, even beginners.
Ingredients- Soybean sprouts 100g
- Tofu 100g
- Green onion 50g
- Cheongyang chili pepper 1
- Red chili pepper 1/2
- Dried anchovies for broth 10g
- Onion 50g
- Miso paste 2 Tbsp
- Minced garlic 1/2 Tbsp
- Soy sauce for soup 2 tsp
- Salt to taste
- Water 7 cups (approx. 1.4L)
- Dried kelp 5g
Cooking Instructions
Step 1
First, prepare the soybean sprouts. It’s best to trim off the roots as they can become tough and look unappealing when cooked.
Step 2
After trimming, soak the soybean sprouts in cold water for about 10 minutes, then rinse them gently and drain well. This helps make the sprouts crispier and fresher.
Step 3
Cut the tofu into bite-sized pieces for the soup. Make sure to cut them slightly thick so they don’t break apart during cooking and maintain their shape.
Step 4
Slice the green onion diagonally. Also, slice the Cheongyang chili pepper and red chili pepper diagonally to add color and a hint of spice. (You can use chili peppers that have been frozen.)
Step 5
Now, let’s make the delicious soup broth! Pour 7 cups of water into a pot. Add the dried anchovies (10g), dried kelp (5g), and the roughly chopped onion (50g). For the anchovies, it’s recommended to remove the innards to prevent bitterness. If using frozen anchovies, lightly toasting them in a dry pan before adding them to the water can enhance their flavor and reduce any fishy smell. Cover the pot and simmer over medium heat for about 15 minutes. Adding onion will bring out a refreshing sweetness and depth to the broth. Once the broth comes to a boil, remove the lid to let any anchovy aroma dissipate. Letting it cool for about 10 minutes after simmering will result in an even clearer broth. (You don’t need to perfectly strain out all the solids as the miso will blend well with any remaining ingredients.)
Step 6
Dissolve the miso paste (2 Tbsp) into the prepared broth. It’s helpful to use a sieve to ensure the miso dissolves smoothly, resulting in a clear soup. Once the miso is dissolved, bring the broth to a gentle boil (a ‘half-boil’ means it just starts to bubble up). Add the soybean sprouts and cook for about 3 minutes. After the sprouts have cooked, add the tofu and continue to simmer for another 3 minutes.
Step 7
Add the diagonally sliced red chili pepper for a vibrant color. (This step is optional if you don’t have red chili peppers.) Next, stir in the minced garlic (1/2 Tbsp) and soy sauce for soup (2 tsp) to add umami.
Step 8
Since the saltiness of miso and soy sauce can vary between households, season the soup with salt to taste at the end. If the flavor is already perfect, you can skip adding salt. Finally, add the sliced green onion and simmer for about 1 more minute. Just before turning off the heat, add the Cheongyang chili pepper. Adding it right at the end and not boiling it for too long preserves its fresh, spicy kick. (If you prefer a spicier soup, you can let it simmer for a bit longer after adding the chili.)
Step 9
Your delicious and comforting Soybean Sprout and Tofu Miso Soup is now ready! Enjoy this flavorful soup that’s perfect with a bowl of rice.
