Clear and Refreshing Radish and Bean Sprout Soup
Perfect for Holidays and Ancestral Rites! Make a Refreshing and Clear Soup with Radish and Bean Sprouts
Introducing a clear and refreshing soup made by simmering radish and bean sprouts together, perfect for holiday feasts and ancestral ceremonies. It’s simple yet delivers a deep flavor, making it enjoyable any time.
Main Ingredients- Bean sprouts 300g
- Radish 250g
- Perilla oil 1 Tbsp
- Salt 2 tsp (adjust to taste)
- Cooking wine (Mirin) 1 Tbsp
- Anchovy-Kelp Broth 2 cups (or rice water)
Cooking Instructions
Step 1
For ancestral rites, bean sprouts must be exceptionally neat, so carefully trim off any dirty root ends. (Rinsing in cold water while trimming helps.)
Step 2
After removing the roots, the bean sprouts weigh about 300g. Bean sprouts shrink significantly when cooked, so it’s good to prepare a generous amount.
Step 3
Slice the radish into thin, julienne strips along the grain, aiming for a similar length to the bean sprouts. This slicing method enhances the texture when cooked.
Step 4
Prepare a clear and deep-flavored broth beforehand using ingredients like anchovies, kelp, green onions, and onions. (Rice water can also be used.)
Step 5
In a deep pot, place all the cleaned bean sprouts. Add 1/2 tsp of salt, 1 Tbsp of cooking wine, and 1 Tbsp of perilla oil to season them.
Step 6
Gently mix the ingredients using your hands or a spatula, being careful not to mash the bean sprouts. It’s important to preserve the natural flavors of the ingredients.
Step 7
Pour the 2 cups of prepared anchovy-kelp broth over the bean sprouts. You can adjust the amount of broth to achieve your desired soup consistency.
Step 8
Cover the pot and simmer over medium heat for 5-6 minutes. Since you’ll be adding the radish and simmering again, this initial stage is just to lightly cook the bean sprouts.
Step 9
After simmering for 5-6 minutes and opening the lid, the bean sprouts should be crisp yet appropriately cooked.
Step 10
Gently push the cooked bean sprouts to one side of the pot, creating space.
Step 11
Place the julienned radish into the cleared space. Sprinkle the remaining 1/2 tsp of salt over the radish to season it.
Step 12
Cover the pot again and simmer for just about 1-2 minutes, until the radish becomes slightly translucent, then turn off the heat. Overcooking the radish can make the broth cloudy.
Step 13
This method results in a soup where the radish remains crisp, the bean sprouts are tender, and the broth is clear without any fishy taste.
Step 14
Your clear and refreshing radish and bean sprout soup is complete! Feel free to add minced garlic or chopped green onions according to your preference.
