Crunchy Bean Sprout and Cucumber Cold Soup
How to Make Refreshing Cucumber Cold Soup with Bean Sprouts
Cucumber cold soup is delicious on its own, but during hot summer days, I like to add a little extra nutrition for rejuvenation! While often made with seaweed or bean sprouts, this recipe features the delightful crunch of bean sprouts for a unique twist. Enjoy this invigorating bean sprout and cucumber cold soup!
Main Ingredients- 2 handfuls of boiled bean sprouts (approx. 200g)
- 2/3 cucumber (medium size)
- 1 handful of chives (optional)
- 2 cups (400ml) of kelp broth
Cooking Instructions
Step 1
First, carefully trim and wash the bean sprouts, then shake off excess water. Place the bean sprouts in a pot, add 1/2 cup of water, 1 tsp of minced garlic, and a pinch of salt. Cover the pot and boil over high heat for about 2 minutes. Turn off the heat and let it sit, allowing the residual heat to fully cook the bean sprouts while keeping them wonderfully crisp.
Step 2
Drain the cooked bean sprouts and set them aside to cool. Don’t discard the cooking water; reserve about 1-2 tablespoons to add to the cold soup broth for a deeper flavor.
Step 3
Wash the cucumber thoroughly by gently rubbing it with coarse salt. Then, slice it into very thin julienne strips. Combine the julienned cucumber and the cooled bean sprouts in a bowl.
Step 4
To the cucumber and bean sprout mixture, add 1 tsp minced garlic, 1 Tbsp Korean soy sauce, and 1 tsp red pepper flakes. Gently mix and knead with your hands to lightly season the ingredients. If you have chives, cut them into finger-length pieces and add them now for color and extra flavor. (Don’t worry if you don’t have chives!)
Step 5
Pour in 2 cups (400ml) of the chilled kelp broth. Adjust the amount of vinegar to your personal taste preferences. Taste the soup and add a pinch more salt if needed. If you prefer a sweeter taste, you can also add a little sugar. Gently stir everything together to combine.
Step 6
Transfer the prepared bean sprout and cucumber cold soup to serving bowls. Garnish with a sprinkle of sesame seeds for a nutty aroma and appealing presentation. You can also add a little more red pepper flakes if you like a bit of heat.
