Clear and Refreshing Bean Sprout Soup
Perfect for When You Have a Poor Appetite! Clear Bean Sprout Soup, Great Served Cold!
As the weather gets warmer, I decided to make a clear bean sprout soup to refresh my palate. It’s perfect to enjoy chilled, like a cold soup, making it a simple yet delicious recipe.
Main Ingredients- Bean sprouts 300-500g (using hull-less ones results in a cleaner broth)
- Scallion (green onion) a small amount
- Red chili peppers 2 (use Cheongyang chili peppers for a spicier kick)
Seasoning- Soup salt (fine grain) 1 tsp
- Fish sauce (or anchovy sauce) 1 Tbsp (adds a refreshing depth to the broth)
- Soup salt (fine grain) 1 tsp
- Fish sauce (or anchovy sauce) 1 Tbsp (adds a refreshing depth to the broth)
Cooking Instructions
Step 1
Wash the bean sprouts thoroughly under running water. If they have hulls, remove them for a cleaner soup. Drain well after washing.
Step 2
Finely chop the scallions. Remove seeds from the red chili peppers and mince them. Adding chili peppers will give the soup a pleasant spicy kick and aroma.
Step 3
Pour water into a pot, just enough to barely cover the bean sprouts. Cover the pot with a lid and bring to a rolling boil over high heat. Boiling the bean sprouts in the water helps eliminate any raw smell and extracts their refreshing flavor. Once the water boils, add the chopped scallions and chili peppers. Season with soup salt and fish sauce. Reduce heat to medium and simmer for another moment to deepen the flavors.
Step 4
Transfer the cooked bean sprout soup to a suitable container. Let it cool completely, then refrigerate until chilled.
Step 5
Serve the chilled bean sprout soup as is. I personally prefer it seasoned mildly and enjoy the spicy kick from the chili peppers, which makes it very refreshing. Even if it’s a bit bland, the touch of spiciness enhances its cooling effect. Adjust seasoning to your preference.
