Clear and Refreshing Cuttlefish and Bean Sprout Soup
The Ultimate Cuttlefish and Bean Sprout Soup Recipe
Have you been seeing beautiful cuttlefish at the market lately? Are you unsure how to best prepare this versatile ingredient? Cuttlefish offers a wonderfully clean and refreshing taste that requires minimal seasoning. This soup highlights its natural sweetness, making it a delightful dish with a pure, invigorating broth. It’s perfect for a light meal, a hangover cure, or a comforting addition to any spread. Let’s dive into how to easily make this delicious soup at home!
Main Ingredients
- 300g Bean Sprouts
- 200g Cleaned Cuttlefish
- 5 cups Water (approx. 1L)
Seasoning
- 1 Tbsp Soy Sauce or Salt (adjust to taste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 1 tsp Sesame Oil
- 1 Tbsp Soy Sauce or Salt (adjust to taste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
Place the thoroughly washed bean sprouts into a pot. Add approximately 5 cups (about 1L) of water. Give the bean sprouts a quick rinse in the water; this helps remove any residual dust and contributes to a cleaner flavor.
Step 2
If your cuttlefish is already cleaned, rinse it gently under cold running water. Ensure any ink sacs or innards have been completely removed for the cleanest taste.
Step 3
Add the rinsed cuttlefish on top of the bean sprouts in the pot. Cover with a lid and bring to a boil over high heat. Boiling over high heat initially helps to extract the cuttlefish’s natural sweetness into the broth.
Step 4
Once the soup begins to boil, reduce the heat to medium. Set a timer for about 11 minutes and cook until the bean sprouts are tender yet still crisp. Be careful not to overcook them, as they can become mushy. It’s best to keep the lid on during this time to prevent the bean sprouts’ ‘green’ smell from escaping.
Step 5
When the bean sprouts are cooked, season the soup with soy sauce or salt to your preference. Using soy sauce can add a deeper umami flavor. Finally, stir in the minced garlic, chopped green onions, and sesame oil. Let it simmer for another moment before serving. Add the sesame oil at the very end, after turning off the heat, to preserve its aromatic qualities.
