Refreshing and Clean Bean Sprout Cold Soup
Beat the heat with this refreshing cold soup! Here’s how to make a cool and clean bean sprout cold soup that’s perfect for hot days.
On a sweltering summer day, there’s no better soup to enjoy than a chilled one. This bean sprout cold soup is crisp, refreshing, and wonderfully clean-tasting, offering instant relief from the heat. Let’s dive into this simple yet satisfying recipe.
Main Ingredients
- 200g bean sprouts
- 2 Korean green chilies (Cheongyang peppers)
Cold Soup Broth
- 7 cups water (approx. 1.4L)
- 2 Tbsp Tsuyu (Japanese soup base)
- 1 piece white part of leek (approx. 5cm)
- 1 dried shiitake mushroom
- Salt to taste (adjust according to preference)
- 7 cups water (approx. 1.4L)
- 2 Tbsp Tsuyu (Japanese soup base)
- 1 piece white part of leek (approx. 5cm)
- 1 dried shiitake mushroom
- Salt to taste (adjust according to preference)
Cooking Instructions
Step 1
First, prepare all the ingredients for the cold soup. Rinse the bean sprouts thoroughly under running water and drain well. Remove the stems from the Cheongyang peppers and finely chop them. Have your Tsuyu, the white part of the leek, and the dried shiitake mushroom ready.
Step 2
Pour 7 cups of water into a pot and add the bean sprouts. Cover the pot and boil for about 5-7 minutes, or until the bean sprouts are cooked through. Be careful not to overcook them, as they can become mushy.
Step 3
Once the bean sprouts are cooked, carefully strain them from the broth. Rinse the cooked bean sprouts under cold running water to cool them down. Shake off excess water to maintain their crispiness.
Step 4
To the clear broth, add the white part of the leek and the dried shiitake mushroom. Simmer for another 10 minutes to deepen the flavor. This step adds a rich umami base to the soup. After simmering, remove all solids from the broth. Let the broth cool completely, ideally in the refrigerator for best results.
Step 5
Once the broth is thoroughly chilled, stir in 2 tablespoons of Tsuyu for a savory depth. Since Tsuyu can vary in saltiness, taste the broth and adjust the seasoning with a little salt if needed. If you don’t have Tsuyu, you can create a similar flavor by mixing soy sauce, sugar, and vinegar.
Step 6
In a serving bowl, place the cooled, crisp bean sprouts. Garnish with the chopped Cheongyang peppers. Pour the chilled broth over the bean sprouts and peppers. For an extra frosty treat, add plenty of ice cubes. Your refreshing and delicious bean sprout cold soup is ready to be enjoyed!
