Refreshing Tofu and Bean Sprout Soup
Refreshing Tofu and Bean Sprout Soup
How to Make a Clear and Refreshing Tofu and Bean Sprout Soup for a Hangover
On chilly days like these, warming up from the inside is a wonderful feeling. Today, we’re making a Tofu and Bean Sprout Soup that’s refreshingly clear and delightfully spicy, guaranteed to soothe your soul. Made with simple ingredients, it’s perfect as a hangover cure or a satisfying breakfast. The invigorating broth will leave you feeling refreshed and content.
Main Ingredients- 200g fresh bean sprouts
- 1 block of firm tofu (for stew)
- 1/2 stalk of leek (white part)
- 2 stalks of leek (green part)
- 1/2 Korean green chili pepper (cheongyang chili)
Savory Anchovy Broth- 3 sheets of dried kelp (dashima)
- 1L water
- 1.5 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy sauce (chamchi-aek)
- 1/2 Tbsp minced garlic
- 1 tsp salt (for final seasoning)
- 3 sheets of dried kelp (dashima)
- 1L water
- 1.5 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy sauce (chamchi-aek)
- 1/2 Tbsp minced garlic
- 1 tsp salt (for final seasoning)
Cooking Instructions
Step 1
Let’s start by preparing all the fresh ingredients. Rinse the bean sprouts under cold running water. This helps keep them crisp and removes any dirt.
Step 2
After rinsing, place the bean sprouts in a colander to drain off excess water. This prevents the soup from becoming too watery later.
Step 3
Gently rinse the tofu block under cold water as well. This ensures it’s clean before dicing.
Step 4
Dice the tofu into bite-sized cubes. Tofu intended for stews holds its shape well, making it ideal for soups.
Step 5
Slice the leeks diagonally into pieces roughly the same size as the tofu cubes. The white parts add a refreshing sweetness to the broth, while the green parts provide color and aroma.
Step 6
Finely chop the Korean green chili pepper. Slicing it thinly ensures its spicy flavor is evenly distributed throughout the soup. With all ingredients prepped, we’re ready to cook!
Step 7
Now, let’s begin cooking. Add 1 liter of water and 3 sheets of dried kelp to a pot to create the base broth.
Step 8
Bring the pot to a rolling boil over high heat and let it simmer for 10 minutes. This allows the kelp to infuse its delicate umami flavor into the water.
Step 9
After 10 minutes, remove and discard the kelp. It’s important not to overcook the kelp, as it can make the broth cloudy and slightly viscous.
Step 10
With the kelp removed, add 1/2 tablespoon of minced garlic to the clear broth. This will add a wonderful aromatic depth and a refreshing taste.
Step 11
Next, stir in 1.5 tablespoons of soy sauce for soup (guk-ganjang). This adds a savory depth and a subtle color to the broth, enhancing its overall flavor profile.
Step 12
For an extra boost of savory flavor, add 1 tablespoon of anchovy sauce (chamchi-aek). This ingredient is a secret weapon for elevating the taste of many Korean soups and stews.
Step 13
Once the initial seasoning is done, add all the prepared bean sprouts to the pot. Remember, they cook quickly, so avoid overcooking to maintain their crispness.
Step 14
Add the diced tofu right after the bean sprouts. The tofu will gently simmer, absorbing the flavors of the broth.
Step 15
Once the bean sprouts and tofu are in, return the pot to high heat and boil vigorously for 5 minutes. This allows the ingredients to cook through and meld together, creating a beautifully clear and flavorful soup.
Step 16
After 5 minutes, add the sliced leeks and chopped green chili pepper. Continue to boil for another 3 minutes. This step infuses the broth with the fresh aroma of leeks and the pleasant heat of the chili pepper.
Step 17
Finally, season with 1 teaspoon of salt to adjust the taste. Even if you felt the seasoning was adequate initially, adding the bean sprouts and tofu can dilute the broth’s flavor. That’s why it’s best to do a primary seasoning with soy sauce and anchovy sauce, then use salt for the final adjustment. This ensures the perfect balance. Feel free to adjust the salt to your preference.
Step 18
Your delicious and refreshing Tofu and Bean Sprout Soup is ready! Enjoy it with a warm bowl of rice.
