Clear and Refreshing Bean Sprout Soup (No MSG, Perfectly Clean!)
How to Make Refreshing Bean Sprout Soup Without the Fishy Smell: Using Natural Flavors Instead of MSG!
Bean sprout soup is a beloved staple in Korean households! Many find it challenging to achieve that signature refreshing and clean taste without using MSG. Often, adding too many extra ingredients can mask the delicate flavor of the bean sprouts themselves. Today, I’ll share my secret method for creating a wonderfully clear and flavorful bean sprout soup, free from any fishy odors! It’s a simple process that anyone can follow.
Soup Ingredients
- 600g fresh bean sprouts
- 2 stalks of green onion (generous amount)
- 2000ml water (10 cups)
Seasoning for Sprout Side Dish
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (for initial seasoning)
- 1/2 Tbsp coarse sea salt (or Korean soup soy sauce, adjust to taste)
- 1-2 Cheongyang chili peppers (adjust to preference)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (for initial seasoning)
- 1/2 Tbsp coarse sea salt (or Korean soup soy sauce, adjust to taste)
- 1-2 Cheongyang chili peppers (adjust to preference)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly. When I was younger, we used to meticulously remove the root ends of the bean sprouts, but nowadays, the quality is so good that a few rinses are all you need, making it incredibly convenient.
Step 2
Drain the washed bean sprouts in a colander and set them aside.
Step 3
Slice the two stalks of green onion diagonally. Using a generous amount of green onion is my first secret! The fresh, clean flavor of the green onion will deeply enhance the soup’s taste.
Step 4
Now, place the bean sprouts and green onions into a pot with cold water and bring it to a boil. The key is to boil with the lid OFF. Never cover the pot! Bean sprouts are sensitive to temperature changes, which can cause a fishy smell. By boiling with the lid off from the start to the finish, you can preserve the sprouts’ crispness and eliminate any unpleasant odor. This is my second secret.
Step 5
Add a good amount of minced garlic. The garlic’s aroma will enrich the soup’s flavor.
Step 6
Stir in 1 tablespoon of anchovy sauce for initial seasoning. If you boil bean sprouts in plain water without any seasoning, the sprouts themselves won’t absorb much flavor, and the broth might end up bland. Pre-seasoning with anchovy sauce allows the bean sprouts to fully absorb the broth’s taste, creating a richer and more savory soup. This is my third secret.
Step 7
Once the soup is bubbling and the bean sprouts are cooked, carefully scoop out about half of the bean sprouts. These removed sprouts can be seasoned and tossed with chili powder to create a delicious side dish. When you use a generous amount of bean sprouts relative to the water and then remove some, the remaining broth will yield an even deeper bean sprout flavor. This is my fourth secret.
Step 8
Now, season the broth with coarse sea salt. You can also use Korean soup soy sauce according to your preference.
Step 9
If you like a bit of heat, add 1-2 finely chopped Cheongyang chili peppers. You can omit them or adjust the amount if you prefer a milder soup.
Step 10
– Making the Sprout Side Dish – When seasoning the bean sprouts, there’s no need to add extra chopped green onion. Since we used a generous amount in the soup, the sprouts will already be infused with green onion flavor.
Step 11
Add 2 tablespoons of chili powder to the reserved bean sprouts for color.
Step 12
Drizzle in a little sesame oil and gently toss to combine. It’s important to maintain the sprouts’ crisp texture.
Step 13
Finally, sprinkle with toasted sesame seeds for a completed, flavorful, and slightly spicy bean sprout side dish! Enjoy your delicious bean sprout soup and the accompanying side dish together.
