Clear and Refreshing Bean Sprout Soup
Refreshing Bean Sprout Soup & Cold Bean Sprout Soup (Homestyle Soup Dish, Easy Cooking, Hangover Soup, Clean Broth)
This dish is perfect for a clean and refreshing meal, and can be enjoyed both hot and cold. It’s substantial enough to be a main soup dish or a delicious side soup. Its clean and invigorating flavor makes it an excellent addition to any home-cooked meal.
Main Ingredients- Bean sprouts 130g
- Red chili pepper 1/2
Broth and Seasoning- Dried anchovies for broth 10
- Dried kelp 2 pieces (2×2 cm)
- Minced garlic 1 Tbsp
- Salted fermented shrimp 1/2 Tbsp
- Soup soy sauce 1 Tbsp
- Salt 1 tsp (adjust to taste)
- Water 4.5 bowls (approx. 900ml)
- Dried anchovies for broth 10
- Dried kelp 2 pieces (2×2 cm)
- Minced garlic 1 Tbsp
- Salted fermented shrimp 1/2 Tbsp
- Soup soy sauce 1 Tbsp
- Salt 1 tsp (adjust to taste)
- Water 4.5 bowls (approx. 900ml)
Cooking Instructions
Step 1
In a dry pot, lightly toast the dried anchovies over medium-low heat until they turn golden and fragrant. This process helps to eliminate any fishy smell and enhances their nutty flavor, resulting in a more savory broth.
Step 2
Prepare the ingredients for making a deep and refreshing broth.
Step 3
Add water (4.5 bowls), dried kelp, and the toasted anchovies to the pot. Also, add the minced garlic. Adding minced garlic during the broth-making stage allows its flavor to infuse the broth without making the finished soup cloudy. This method extracts a subtle garlic aroma throughout the soup.
Step 4
Next, add 1/2 Tbsp of salted fermented shrimp for an extra layer of umami. Salted fermented shrimp provides a richer, more complex flavor than plain salt, enhancing the soup’s depth. If you don’t have salted fermented shrimp, you can substitute with an equal amount of soup soy sauce or salt.
Step 5
Finally, add 1 Tbsp of soup soy sauce. Bring the broth to a boil over high heat, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld. This slow simmering process ensures that all the ingredients fully release their flavors, creating a rich and refreshing broth.
Step 6
Rinse the bean sprouts thoroughly under running water, removing any hulls or discolored parts. After washing, drain them well in a colander.
Step 7
Once the broth has developed a good flavor, strain it using a fine-mesh sieve to remove the anchovies and kelp, leaving you with a clear, flavorful broth.
Step 8
Add the prepared bean sprouts to the vigorously boiling clear broth. Keep the lid off and cook over high heat. It’s best not to boil the bean sprouts for more than 3 minutes, as overcooking can diminish their crisp texture and destroy nutrients. Boiling with the lid off from the start also helps to prevent any potential fishy smell! After adding the bean sprouts, taste the soup and adjust the seasoning with a little salt if needed.
Step 9
Skim off any impurities or foam that rise to the surface while the soup is boiling. This step is crucial for achieving a beautifully clear and clean-tasting broth!
Step 10
Finally, add the chopped red chili pepper and immediately turn off the heat. If serving hot, it’s ready to be enjoyed. For a cold version (naengguk), let the soup cool completely, then chill it in the refrigerator before serving. For a spicier kick, you can also add some chopped green chili peppers!
