Crisp and Savory 5-Minute Seasoned Bean Sprouts
[5-Minute Super Simple Side Dish] A Light and Clean White Bean Sprout Salad, Perfect for Kids, Made from Leftover Bean Sprouts from Soup!
Bean sprouts are a staple ingredient we almost always buy at the grocery store. One bag can be used for soup, seasoned side dishes, and added to other dishes, making them a very economical choice. Today, I’m sharing a super simple bean sprout salad that takes just 5 minutes to make, using bean sprouts leftover from making bean sprout soup. We’ve kept the seasoning minimal to create a light and clean flavor that’s great for kids too. Instead of boiling fresh sprouts, we’re using those already simmered in soup, which retains their crispiness beautifully. Plus, since it’s made concurrently with the soup, it’s incredibly convenient. Enjoy the refreshing crunch and subtle flavors of this wonderfully simple side dish!
Basic Ingredients
- 1 handful of bean sprouts (leftover from soup, or rinsed fresh sprouts)
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion
Seasoning Ingredients
- 1 Tbsp soy sauce for soup (or regular soy sauce)
- 2 pinches of salt
- 1 Tbsp sesame oil
- 2 pinches of sesame seeds
- 1 Tbsp soy sauce for soup (or regular soy sauce)
- 2 pinches of salt
- 1 Tbsp sesame oil
- 2 pinches of sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the bean sprouts. The easiest method is to use bean sprouts that have been removed from bean sprout soup before seasoning it. If you’re starting with fresh bean sprouts, prepare about 2 handfuls. Bring water to a boil in a pot, enough to cover the sprouts, and add 1/2 tablespoon of salt. Cook the bean sprouts until they are tender but still slightly crisp, usually about 3-5 minutes. Be careful not to overcook them, as they can become mushy.
Step 2
Place 1 handful of the blanched bean sprouts (or those taken from the soup) into a mixing bowl. Add 1/2 tablespoon of minced garlic and 1 tablespoon of finely chopped green onion. To ensure maximum crispiness, it’s best to briefly rinse the cooked sprouts under cold water and drain them well before mixing.
Step 3
Now, let’s add the seasonings. Add 1 tablespoon of soy sauce for soup (or regular soy sauce to your taste) and 2 pinches of salt to adjust the flavor. For a rich aroma, add 1 tablespoon of sesame oil and 2 pinches of sesame seeds.
Step 4
With all the ingredients in the bowl, gently toss and mix everything together with your hands. The key is to mix gently to avoid crushing the delicate bean sprouts. Ensure the seasoning is evenly distributed throughout the sprouts.
Step 5
And there you have it! A perfectly crisp and subtly seasoned white bean sprout salad, bursting with clean flavors. This is a super simple side dish that can be ready in just 5 minutes. By using minimal seasoning, you can truly savor the natural, crisp taste of the bean sprouts, making it a hit with children. The added bonus is how convenient it is – you can make it effortlessly while preparing bean sprout soup. If you’d like a spicier version, simply add a little red pepper flakes to this base recipe. Adding a delicious side dish like this so easily makes cooking feel truly rewarding!
