Clear and Hearty Soybean Sprout Doenjang Soup
The Perfect Hangover Cure! Refreshing Soybean Sprout Doenjang Soup
Tired of plain soybean sprout soup with just chili powder? Elevate your soup game by adding traditional doenjang (fermented soybean paste)! This recipe creates a wonderfully clear and refreshing soup that’s incredibly satisfying and perfect for combating a hangover. It’s also mild enough for children to enjoy.
Main Ingredients- Soybean sprouts 200-300g
- Green onion 1 stalk
- Cheongyang chili peppers 2 (optional, for a spicier kick)
Seasoning & Broth- Seafood broth cube (or anchovy/kelp broth) 3 cubes
- Doenjang (fermented soybean paste) 1 heaping tablespoon
- Minced garlic 1 teaspoon
- Gochugaru (Korean chili powder) 1 teaspoon (adjust to taste)
- Soy sauce or salt (for seasoning)
- Seafood broth cube (or anchovy/kelp broth) 3 cubes
- Doenjang (fermented soybean paste) 1 heaping tablespoon
- Minced garlic 1 teaspoon
- Gochugaru (Korean chili powder) 1 teaspoon (adjust to taste)
- Soy sauce or salt (for seasoning)
Cooking Instructions
Step 1
First, place the soybean sprouts in a bowl and rinse them thoroughly under running water, gently shaking to clean. Make sure to wash away any dirt or debris.
Step 2
In a pot, add about 4-5 cups of water (enough to cover the sprouts). Add 3 seafood broth cubes. (If you don’t have broth cubes, you can use a broth made from anchovies and kelp.) Bring the water to a rolling boil over high heat to create a rich broth.
Step 3
While the broth is boiling, thinly slice the green onion on an angle. Finely chop the Cheongyang chili peppers. The chili peppers add a nice spicy flavor, but you can omit them or adjust the amount if you prefer a milder soup.
Step 4
Once the broth is boiling vigorously, use a ladle or a sieve to dissolve the doenjang into the pot. Dissolving the doenjang through a sieve will ensure a smooth, lump-free broth and a more refined flavor. Let the broth come to a rolling boil again after adding the doenjang.
Step 5
After the doenjang has dissolved and the broth is boiling, add the cleaned soybean sprouts, sliced green onions, and chopped chili peppers to the pot.
Step 6
Bring the soup back to a boil, then reduce the heat to medium. Cook until the soybean sprouts are tender. Skim off any foam that rises to the surface for a clearer broth. Once the sprouts are cooked, stir in the minced garlic and gochugaru, and simmer for a little longer. Taste the soup and season with soy sauce or salt as needed to achieve your desired flavor.
Step 7
This simple Soybean Sprout Doenjang Soup is wonderful for a quick breakfast or as a hangover remedy. Since it’s not overly spicy, even children can enjoy this nutritious and delicious soup. Give it a try!
