Refreshing Abalone and Soybean Sprout Soup
A Delicious Broth Dish! Refreshing Abalone and Soybean Sprout Soup
A staple soup for any Korean table! With prepped abalone on hand, we’ve added soybean sprouts and radish to create a wonderfully refreshing and clear broth. This soup offers a delightful balance of oceanic umami from the abalone and a crisp freshness from the sprouts, making it a perfect choice for a light meal or even as a hangover remedy.
Ingredients- Soybean sprouts 100g (washed thoroughly)
- Radish 60g (thinly sliced)
- Green onion 1/3 stalk (chopped)
- Abalone 5 pieces (cleaned, meat separated from shell, and sliced)
- Anchovy sauce 2 Tbsp (or fish sauce)
- Broth 4 cups (anchovy-kelp broth or rice water)
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, thoroughly wash the soybean sprouts under running water and drain them. Thinly slice the radish. Scrub the abalone shells clean with a brush, then use a spoon to separate the meat from the shell. Remove the guts and slice the abalone meat into bite-sized pieces. Chop the green onion.
Step 2
In a pot, combine anchovies and kelp with 4 cups of water and bring to a boil. Once boiling, remove the kelp. Let the anchovies simmer for about 5 more minutes, then strain to create a clear broth. (If you’re short on time, you can use store-bought broth or rice water.)
Step 3
Add the thinly sliced radish to the clear broth and bring to a simmer over medium heat. Once the radish becomes translucent and starts to soften, add the washed soybean sprouts and 2 Tbsp of anchovy sauce to season. Be careful not to overcook the soybean sprouts, as they can become mushy.
Step 4
Finally, add 1 Tbsp of minced garlic, the sliced abalone, and chopped green onion. Simmer for another minute or two until the abalone is just cooked through. Abalone can become tough if overcooked, so avoid simmering for too long. The abalone will add a wonderful savory depth to the soup. Turn off the heat and enjoy this delicious soup!
