Refreshing and Deep Flavored Bean Sprout Soup (Altoran Style)
Super Simple and Refreshing Bean Sprout Soup Recipe with Tofu (feat. Altoran)
When I had leftover bean sprouts and tofu in the fridge, I remembered this bean sprout soup recipe with tofu from ‘Altoran’ and decided to make it. It’s incredibly simple, yet the broth turned out wonderfully refreshing. While bean sprout soup alone can sometimes feel a bit plain, adding soft tofu makes it quite satisfying and delicious. I added minced garlic according to the recipe, which gave it a clean taste, but if you prefer a purely clear and light flavor, you can omit the minced garlic. This is the perfect soup to enjoy with rice, a truly revitalizing bean sprout soup that will comfort you. Let’s make it right now!
Main Ingredients- 200g bean sprouts
- 200g tofu
- 800ml water
- 15g Cheongyang chili pepper (1-2 peppers)
- 25g green onion (approx. 1/4 stalk)
- 1 Tbsp Hongyeong Daigye Baek Ganjang (Soy Sauce)
- 1/2 Tbsp salt
- 1 Tbsp minced garlic (optional)
Broth Ingredients- 7 anchovies (with guts removed)
- 2 dried anchovies (deodeok)
- 1 piece green onion roots
- 2 slices ginger
- A little bit of onion peels
- 6 slices of radish (approx. 3cm thick)
- 7 anchovies (with guts removed)
- 2 dried anchovies (deodeok)
- 1 piece green onion roots
- 2 slices ginger
- A little bit of onion peels
- 6 slices of radish (approx. 3cm thick)
Cooking Instructions
Step 1
First, prepare the broth pack for a delicious base. In a mesh bag, combine the thoroughly washed green onion roots, radish cut into bite-sized pieces, dried anchovies (deodeok) with guts and bones removed, washed onion peels, ginger slices, and anchovies. Using a broth pack makes it easy to remove the ingredients later and results in a clearer soup.
Step 2
Now, pour 800ml of water into the pot. This is the base for the refreshing flavor. A generous amount of water is important for bringing out the crispness of the bean sprouts.
Step 3
Add the prepared broth pack to the water in the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes to extract the delicious broth.
Step 4
After the broth has steeped sufficiently, add 200g of freshly washed bean sprouts to the pot. Be careful not to overcook the bean sprouts, as they can develop a fishy smell.
Step 5
Now, carefully remove the broth pack. This step ensures the soup remains clear and clean.
Step 6
At this point, cook the bean sprouts with the lid OFF. Cooking bean sprouts with the lid open is a key tip to prevent any unpleasant odors! This allows them to cook through without trapping steam that can cause a fishy taste.
Step 7
Once the bean sprouts are cooked to a crisp-tender texture, add 1 tablespoon of Hongyeong Daigye Baek Ganjang (Soy Sauce) to enhance the umami. Adding soy sauce will also give the soup a more appetizing color.
Step 8
Add 200g of tofu, cut into large pieces, to the pot for a soft texture. Tofu can break apart if boiled for too long, so add it in the final stages and cook just briefly.
Step 9
Finally, add the chopped green onions and diagonally sliced Cheongyang chili peppers for a touch of spiciness and aromatic flavor. You can adjust the amount of chili peppers to your preference.
Step 10
Taste the soup and check the seasoning. If it’s too bland, we’ll adjust with salt.
Step 11
Once the soup comes back to a gentle boil, add 1/2 tablespoon of salt and (optionally) 1 tablespoon of minced garlic. Stir lightly, then turn off the heat. Your clear and refreshing bean sprout soup is ready!
