Spicy and Refreshing Bean Sprout Soup
Spicy and Refreshing Bean Sprout Soup
Flavorful Bean Sprout Soup: A Perfect Dish for Rice Lovers!
Introducing a bean sprout soup that boasts a perfectly spicy, piquant, and refreshingly savory broth. It’s an ideal dish for dinner or as a delightful accompaniment to drinks. Discover the secret to achieving a deep flavor with this simple recipe!
Main Ingredients- 1 bag fresh bean sprouts (approx. 300-400g)
- 200g minced pork (pork shoulder or butt recommended)
- 1/2 medium onion
- 4 dried shiitake mushrooms (or 2 fresh shiitake mushrooms)
- 1 stalk green onion (mainly the white parts)
- 700ml water (or anchovy-kelp broth)
Seasoning Ingredients- 4 Tbsp cooking oil
- 5 Tbsp fine chili powder (adjust to spice preference)
- 0.5 Tbsp salted fermented shrimp (minced)
- 2 Tbsp soy sauce (for soup or brewed)
- 1 Tbsp minced garlic
- Salt to taste (for final seasoning)
- Pinch of black pepper (optional)
- 4 Tbsp cooking oil
- 5 Tbsp fine chili powder (adjust to spice preference)
- 0.5 Tbsp salted fermented shrimp (minced)
- 2 Tbsp soy sauce (for soup or brewed)
- 1 Tbsp minced garlic
- Salt to taste (for final seasoning)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, rinse the bean sprouts under running water and drain them thoroughly in a colander. Pat the minced pork dry with paper towels to remove any excess blood, which helps prevent a gamey odor.
Step 2
Trim the tough stems from the shiitake mushrooms and slice them thinly. Slice the onion into similar thin strips. Cut the green onion diagonally into thick pieces or into rounds. (Half of the green onion will be used for fragrant oil, and the other half will be added at the end).
Step 3
Heat a deep pot or wok over medium heat. Add 4 tablespoons of cooking oil and sauté half of the sliced green onion (the diagonally cut pieces) until fragrant. Once the aromatic oil has infused, add the drained minced pork and stir-fry, breaking it up with chopsticks, until it starts to turn white.
Step 4
When the minced pork is mostly cooked through, add 5 tablespoons of fine chili powder. Stir-fry quickly to prevent clumping and ensure the chili powder is well incorporated with the oil. This step deepens the color and enhances the flavor.
Step 5
Now, add the prepared bean sprouts directly into the pot. Give everything a quick stir to combine.
Step 6
Pour in 700ml of water, enough to cover the bean sprouts. (Using anchovy and kelp broth will add an extra layer of umami.) Bring to a boil over high heat with the lid on, and cook until the bean sprouts are tender.
Step 7
Once the bean sprouts have wilted and softened, add the sliced onion and shiitake mushrooms. Continue to simmer. The addition of mushrooms and onions will enrich the broth’s flavor profile.
Step 8
Season the soup with 0.5 tablespoon of salted fermented shrimp (minced beforehand) and 2 tablespoons of soy sauce. Stir well to distribute the flavors. Using salted fermented shrimp adds a savory depth and a refreshing taste.
Step 9
Add 1 tablespoon of minced garlic. Taste the broth and adjust the seasoning with salt and pepper as needed. Finally, add the remaining green onion and simmer for another minute to finish. Your spicy and refreshing bean sprout soup is ready!
Step 10
Complete with a bowl of rice alongside this spicy and refreshing broth! The generous amount of ingredients makes this bean sprout soup truly satisfying. Just looking at it will make your mouth water 🙂
Step 11
Enjoy a happy and satisfying day with this delicious bean sprout soup! Bon appétit 🙂
