Refreshing Summer Delight: Clear Cold Soybean Sprout Soup Recipe
How to Make a Clear, Chilled Soybean Sprout Soup for a Refreshing Taste
On hot summer days, enjoy a clear and refreshing soybean sprout soup served cold to cool you down from the inside out. This simple yet delicious summer delicacy is perfect for enjoying with a bowl of rice and offers a deep savory flavor without needing many ingredients.
Main Ingredients- 300g soybean sprouts (a generous handful)
- 3 Cheongyang peppers (for a spicy kick)
- 1/2 large green onion (white parts mainly)
- 1 Tbsp minced garlic (for fragrant aroma)
- Dried pollack head (optional, adds depth to the broth)
Seasoning Ingredients- 2 Tbsp fermented salted shrimp (finely minced)
- 2 Tbsp anchovy sauce (for umami)
- 1 Tbsp minced garlic (for deeper flavor)
- 1/2 tsp sugar (balances flavors, not for sweetness)
- Pinch of soup soy sauce or salt (for final seasoning adjustment)
- 2 Tbsp fermented salted shrimp (finely minced)
- 2 Tbsp anchovy sauce (for umami)
- 1 Tbsp minced garlic (for deeper flavor)
- 1/2 tsp sugar (balances flavors, not for sweetness)
- Pinch of soup soy sauce or salt (for final seasoning adjustment)
Cooking Instructions
Step 1
First, let’s make the basic broth for a delicious soybean sprout soup. Pour about 1.5 liters of water into a pot, add the dried pollack head (if you have one) and some anchovies for broth, and boil for 10 minutes. Remove the anchovies and pollack head, and prepare the clear broth. (If you don’t have broth ingredients, you can boil with plain water!)
Step 2
Wash the fresh soybean sprouts thoroughly under running water and drain them in a colander. It’s important to wash them carefully to remove any dirt or impurities.
Step 3
Remove the seeds from the Cheongyang peppers and chop them finely. Slice the white parts of the green onion diagonally. These vegetables will add a refreshing spiciness and cool flavor.
Step 4
In a bowl, combine the minced salted shrimp, anchovy sauce, minced garlic, and sugar, mixing them well to create the seasoning paste in advance. Preparing the seasoning paste beforehand makes cooking much more convenient.
Step 5
Add the washed soybean sprouts to the prepared clear broth. Cover the pot and boil over high heat for 5 minutes to allow the sprouts to retain a crisp texture and release their refreshing flavor. To prevent a fishy smell from the sprouts, it’s best not to lift the lid unnecessarily during cooking.
Step 6
Once the soybean sprouts are cooked, add the pre-made seasoning paste, chopped Cheongyang peppers, and green onions to the pot. Simmer for another moment until the soup becomes aromatic. Cook for just 2-3 more minutes.
Step 7
Finally, taste and adjust the seasoning with soup soy sauce or salt if needed. Chill the soup in the refrigerator before serving for an even more refreshing and delicious experience. You can also add a splash of vinegar for a tangy taste, if desired!
