Spicy and Refreshing Mushroom Bean Sprout Soup
Spicy and Refreshing Mushroom Bean Sprout Soup
How to Make Mushroom Bean Sprout Soup
A delicious Mushroom Bean Sprout Soup with a deep and refreshing broth. The chewy mushrooms and crisp bean sprouts come together to make a perfect soup for hangovers or as a side dish. Enjoy a tasty meal with this simple yet heartfelt recipe!
Main Ingredients- Fresh bean sprouts 250g (a generous handful)
- King oyster mushroom 1/2 (approx. 50g)
- Green onion 2 Tbsp worth (approx. 1/4 stalk)
- Kelp (Dashima) 1 piece (approx. 10×10 cm)
Seasoning- Coarse bamboo salt 1 Tbsp (or sea salt)
- Soy sauce or fish sauce 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to taste)
- Minced garlic 1 tsp (generous)
- Coarse bamboo salt 1 Tbsp (or sea salt)
- Soy sauce or fish sauce 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to taste)
- Minced garlic 1 tsp (generous)
Cooking Instructions
Step 1
First, bring 1 liter of clean water to a boil in a pot with a piece of kelp. The kelp is essential for creating a rich broth. Thoroughly wash the bean sprouts under running water, drain them well in a sieve, and set aside. This step is crucial for removing any unwanted odor from the bean sprouts.
Step 2
Wash the king oyster mushroom, then slice it thinly to about 0.5cm thickness or tear it into bite-sized pieces. The chewy texture of the mushrooms will enhance the flavor of the soup.
Step 3
Once the water is boiling vigorously, remove the kelp. Add 1 teaspoon of coarse bamboo salt to season the broth. Then, add all the prepared bean sprouts and king oyster mushrooms. Cover the pot and let it boil. Open the lid when you start to smell the bean sprouts cooking (within about 5 minutes). Be careful not to overcook them, as they can become mushy. Now, add 1 teaspoon of minced garlic, 1 tablespoon of soy sauce or fish sauce, and 1 tablespoon of gochugaru. Simmer for another moment. You can adjust the amount of gochugaru according to your preferred spice level.
Step 4
Finally, add the chopped green onion (cut into 2cm pieces) and turn off the heat immediately. If you have crown daisy (ssukgat), chop it into 2-3cm pieces and add it for extra fragrance. Enjoy your delicious and warm Mushroom Bean Sprout Soup!
