Soups
Korean Soybean Sprout Soup
Soybean sprouts simmer in a light anchovy and kelp stock seasoned with scallion and Korean soup soy sauce.
- Prep
- 5 min
- Cook
- 10 min
Scale the recipe
Ingredients
- Soybean sprouts Weight after sorting, rinsing and draining the sprouts
- 150 g
- Unsalted anchovy and kelp stock
- 4 C
- scallion
- 15 g
Seasonings
- Garlic
- 5 g
- Korean soup soy sauce
- 2/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Sort the soybean sprouts
Sort through 150 g of soybean sprouts and discard damaged pieces and loose skins.
-
Rinse the soybean sprouts
Rinse under running water and drain in a colander.
-
Add the sprouts to the boiling stock
Bring 4 C of anchovy and kelp stock to a boil and add the sprouts.
-
Simmer the sprouts uncovered
When it boils again, simmer uncovered over medium heat for 6–7 minutes, until the sprouts are cooked through but the stems are still crisp.
-
Add scallion, garlic and soup soy sauce
Add 15 g of thinly sliced scallion, 5 g of minced garlic and 2/3 T of Korean soup soy sauce.
-
Simmer briefly and ladle into bowls
Simmer over medium heat for 1 minute more and ladle into bowls.
