Clear and Refreshing Beef and Bean Sprout Soup
Don’t like bean sprouts? Try bean sprouts in beef soup! Enjoy a delightful Beef and Bean Sprout Soup!
Are you surprised to hear ‘Bean Sprout Soup’ instead of ‘Beef and Bean Sprout Soup’? You might wonder, but if you think about it, it’s not an unusual combination at all! We often add plenty of bean sprouts to beef broth when eating pho, and we enjoy beef and bean sprouts together during shabu-shabu. If your family members dislike traditional bean sprouts, or if you’re looking for a lighter, cleaner soup alternative, let’s make this Beef and Bean Sprout Soup together today! The clear, deep broth combined with the crisp texture of the bean sprouts will make for a wonderfully appetite-stimulating meal.
Main Ingredients- Beef (for soup) 150g
- Mung bean sprouts 129g
Seasoning- Soy sauce 9g (approx. 1.5 tsp)
- Pepper, a pinch
- Salt, a pinch
Additional Ingredients- Minced garlic 26g (approx. 1.5 Tbsp)
- Commercial vegetable broth pack 1 pc (or substitute with shiitake mushrooms, radish, green onions, etc. for broth)
- Soy sauce 9g (approx. 1.5 tsp)
- Pepper, a pinch
- Salt, a pinch
Additional Ingredients- Minced garlic 26g (approx. 1.5 Tbsp)
- Commercial vegetable broth pack 1 pc (or substitute with shiitake mushrooms, radish, green onions, etc. for broth)
Cooking Instructions
Step 1
First, prepare all your ingredients. Gently pat the beef dry with paper towels to remove excess blood. Rinse the mung bean sprouts thoroughly under running water. If you are not using a commercial broth pack and prefer to make your own broth, prepare and chop vegetables like shiitake mushrooms, radish, and green onions.
Step 2
If you’re making your own broth, combine water and the prepared vegetables (shiitake mushrooms, radish, green onions, etc.) in a pot and simmer to create a flavorful vegetable broth. If using a commercial broth pack, you can skip this step and just use water.
Step 3
Pour the water (or water for the broth pack) into a clean pot and bring it to a boil over high heat.
Step 4
Once the water is boiling vigorously, add the beef prepared for soup. Boiling the beef in this step helps to skim off any impurities that rise to the surface.
Step 5
When the beef turns gray and is partially cooked, carefully skim it out using a sieve. Rinsing the skimmed beef under cold water will result in a clearer, cleaner soup broth.
Step 6
Drain the rinsed beef well using a sieve. Properly draining the beef prevents excess water from diluting the soup later.
Step 7
Wash the pot thoroughly after removing the beef. Refill it with fresh water or broth and bring it back to a boil over high heat. A clean pot is key to a clear and refreshing soup.
Step 8
Once the water starts boiling again, add the commercial vegetable broth pack if you are using one. If not using a pack, add your homemade vegetable broth or just plain water, along with any additional ingredients to enhance the broth’s flavor.
Step 9
When the broth begins to simmer, add the minced garlic and let it cook. The aromatic flavor of the garlic will deepen the taste of the soup.
Step 10
Add the soy sauce to season the soup. It’s best to start with a small amount and adjust the seasoning to your taste.
Step 11
When the broth is boiling again, add the drained beef and let it simmer until tender. Cook the beef until it is nice and soft.
Step 12
Once the beef is cooked and the soup is boiling again, add the mung bean sprouts. Be careful not to overcook the bean sprouts; adjust the cooking time according to your desired level of crispness!
Step 13
Simmer just until the bean sprouts are tender-crisp, and your delicious Beef and Bean Sprout Soup is ready! Finally, season with salt to taste and add a pinch of pepper for extra flavor. Enjoy this warming soup with a bowl of rice!
