Spicy and Refreshing Bean Sprout Soup with Ramen Broth (Also Great as Cold Soup!)
#BeanSproutSoup #RamenBrothHack #AnseongTangmyeon #EasyRecipe #HangoverCure #ColdSoup #SoupDish
Do you often have leftover ramen broth packets? Don’t throw them away! This recipe shows you how to make a refreshingly savory and slightly spicy bean sprout soup using those leftover packets. It’s incredibly easy and perfect for a quick meal or a hangover cure. Using the ‘Soonhagu Anseong Tangmyeon’ ramen broth packet adds a depth of flavor and a pleasant kick. You can enjoy it hot for a comforting bowl, or chill it for a revitalizing cold soup. It’s ideal for warming you up on a chilly day or refreshing your palate when it’s hot.
Main Ingredients- 500g bean sprouts
- 2 clam and anchovy stock cubes
- 1 packet Soonhagu Anseong Tangmyeon ramen broth powder
- 1 Tbsp minced garlic
- 3 Tbsp chopped green onions
- 1 Tbsp chopped Cheongyang chili peppers (optional, for extra spice)
- A pinch of red pepper flakes
Cooking Instructions
Step 1
In a pot, add about 1.5 liters (approximately 8 cups) of water. Add the 2 clam and anchovy stock cubes and 1 tablespoon of minced garlic. Bring to a boil over high heat. The stock cubes will melt and add a rich depth to the broth.
Step 2
Once the water is boiling vigorously, add the 500g of thoroughly washed bean sprouts and the 1 packet of Soonhagu Anseong Tangmyeon ramen broth powder. Stir well to dissolve the powder. For a crispier texture, boil for about 5 minutes after adding the sprouts. If you prefer softer sprouts, cook until fully tender. Once the sprouts are cooked, reduce the heat to medium and simmer for another 10 minutes to allow the flavors to meld.
Step 3
After the soup has simmered sufficiently, taste and adjust the seasoning. The ramen broth packet usually provides enough saltiness, but if it’s too bland, you can add a little Korean soup soy sauce (guk-ganjang) or fish sauce. Finish by adding a generous amount of the 3 tablespoons of chopped green onions for extra freshness and flavor.
Step 4
The bean sprout soup is now ready to be enjoyed. You can serve it hot immediately, or let it cool completely to enjoy as a refreshing cold soup. For a hot serving, consider transferring it to a ttukbaegi (earthenware pot) to keep it warm. To make it into a cold soup, let the cooked soup cool down completely, then refrigerate until thoroughly chilled.
Step 5
Ladle the chilled cold bean sprout soup into bowls. For an extra kick, sprinkle a little red pepper flakes on top. The resulting soup is spicy, savory, and incredibly satisfying, reminiscent of the famous bean sprout hangover soup you find at restaurants. It’s delicious served on its own or as a side dish with rice. Enjoy this easy-to-make, flavorful cold bean sprout soup!
