Spicy and Refreshing Bean Sprout Soup
How to Make Clear Bean Sprout Soup: An Easy Recipe for Beginners
When you crave a warm and refreshing soup on a chilly day, there’s nothing quicker or simpler to make than bean sprout soup. It’s also the perfect hangover cure, with its clear, invigorating taste that makes it a go-to comfort food. Here’s a recipe for a hearty bean sprout soup that pairs wonderfully with a bowl of hot rice.
Ingredients for Spicy and Refreshing Bean Sprout Soup
- 125g Bean sprouts (about 1 handful)
- 1.2L Anchovy-Kelp Broth (about 8 cups)
- 0.5 Tbsp Minced garlic
- 7g White part of green onion (about 1/4 stalk)
- 1 Korean chili pepper (adjust to spice preference)
- 1/2 Red chili pepper (for color and slight sweetness)
- 1.5 Tbsp Fish sauce (or Tuna extract)
- 1 Tbsp Soy sauce for soup
Cooking Instructions
Step 1
Pour 1.2 liters of water into a pot and add an anchovy-kelp tea bag. Simmer over medium heat for 10 minutes to extract the savory flavors from the anchovies and kelp. Remove the tea bag and set the broth aside.
Step 2
Place 125g of bean sprouts in a clean bowl and add cold water. Gently swish the bean sprouts with your hands 3-4 times to rinse them without bruising. Continue rinsing until the water runs clear, ensuring any dirt or debris is removed. Drain the rinsed bean sprouts thoroughly in a colander.
Step 3
Finely chop the white part of the green onion (about 7g). Also, deseed and finely chop the Korean chili pepper and red chili pepper. It’s advisable to wear gloves when chopping chilies.
Step 4
Once the anchovy-kelp broth is boiling vigorously, reduce the heat to low. Carefully add the drained bean sprouts (125g) to the pot. Be cautious not to over-boil the bean sprouts, as this can result in a fishy taste.
Step 5
After adding the bean sprouts, stir in 1.5 Tbsp of fish sauce and 1 Tbsp of soy sauce for soup. Once the soup starts to re-boil, skim off any foam that rises to the surface with a spoon. This step helps to remove any fishy odor and keeps the broth clear.
Step 6
Taste the broth and if it feels undersalted, add a small pinch of salt. Since fish sauce and soup soy sauce already contain salt, it’s best to season gradually rather than adding too much at once.
Step 7
Add the minced garlic (0.5 Tbsp) and the chopped Korean and red chilies. Stir gently. Let it simmer for a bit longer to allow the pungent garlic and spicy chili flavors to infuse into the soup.
Step 8
Finally, add the chopped green onions and stir briefly. Let it simmer for another moment before turning off the heat. The subtle aroma of the green onions will enhance the refreshing and spicy flavor of the bean sprout soup.
Step 9
This clear bean sprout soup is delicious as is. However, if you prefer a more robust spiciness, consider adding a pinch of red pepper flakes just before serving. A drizzle of sesame oil or perilla oil can also add an extra layer of flavor.