Refreshing and Clear Soybean Sprout and Oyster Soup
Hangover Cure Delight: A Rich Soybean Sprout and Oyster Soup Recipe
As the year draws to a close and a new one approaches, it’s common to feel the strain from year-end gatherings and new year’s parties. To combat that festive fatigue and potential hangovers, I’m excited to share a recipe that’s both comforting and restorative: Soybean Sprout and Oyster Soup. Soybean sprouts are celebrated for their ability to create a wonderfully refreshing broth, while oysters, packed with oceanic flavors, are known for their hangover-soothing properties. Together, they create a harmonious blend in this beloved soup, renowned for its clear and revitalizing taste. If you’re feeling worn out from late-night celebrations or simply craving a warm, comforting bowl of soup, this recipe is your perfect solution. It’s simple enough for anyone to follow, and I’ll guide you through each step in detail to achieve a delicious, deeply flavored broth that pairs perfectly with a bowl of rice. Let’s get cooking!
Main Ingredients- 3 handfuls of soybean sprouts (approx. 300g)
- 2 cups fresh oysters (approx. 200g)
- 1 egg
- 1 Korean chili pepper (Cheongyang)
- 1/5 Korean radish (approx. 50g)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (soup soy sauce)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, let’s prepare the fresh oysters. Place the oysters in a bowl, add about 1/2 tablespoon of salt, and gently rub them with your hands to remove any impurities or debris. Then, rinse them thoroughly under running water, drain, and set aside. This process helps eliminate any ‘fishy’ smell and ensures a cleaner flavor.
Step 2
Soybean sprouts are key to freshness! Rinse them carefully under running water several times, being mindful not to detach the heads or roots. Washing them thoroughly the first time helps to remove any potential ‘beany’ smell.
Step 3
Julienne the Korean radish thinly. If the pieces are too thick, they will take longer to cook. Slice the Korean chili pepper thinly (after removing the seeds if you prefer less heat). You can leave the seeds in if you enjoy a spicier kick.
Step 4
Prepare the egg by lightly beating it. Crack the egg into a small bowl and whisk it with a fork or chopsticks until the yolk and white are just combined. Avoid over-whisking; a gentle mix is sufficient.
Step 5
Let’s make the broth for a delicious oyster soup. In a pot, combine 8 cups of water and 5-6 dried anchovies. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes to extract a rich flavor. Remove and discard the anchovies. If you don’t have anchovies, you can use plain water, but the broth will add a much deeper, more complex taste.
Step 6
Add the julienned Korean radish to the prepared broth and bring it to a boil. Cook until the radish becomes translucent. As it cooks, the radish will release its refreshing sweetness into the broth, making it even clearer and more pleasant.
Step 7
Once the radish is partially cooked, add the washed soybean sprouts. Bring to a boil over high heat. Be careful not to overcook the soybean sprouts, as they can become mushy. Cook just until the heads start to turn opaque and the sprouts are tender-crisp (about 3-5 minutes).
Step 8
When the soybean sprouts are about half-cooked, add the prepared oysters. Oysters cook quickly and can become tough if overcooked. Simmer for just another 1-2 minutes, or until the oysters plump up and their shape slightly changes.
Step 9
Now it’s time to season the soup. Add 1 tablespoon of soup soy sauce for a savory depth and subtle color. Adjust the seasoning with salt to your preference. Stir in 1 tablespoon of minced garlic; its pungent aroma will enhance the soup’s overall flavor profile.
Step 10
Finally, add the thinly sliced Korean chili pepper for a touch of spiciness. Its fragrant heat will infuse the broth, adding an extra layer of refreshing taste.
Step 11
As the spicy aroma of the chili pepper begins to rise, quickly turn off the heat. Gently drizzle the beaten egg in a circular motion into the soup. As the egg cooks and forms ribbons, your Soybean Sprout and Oyster Soup is beautifully finished. To prevent the egg from breaking apart too much, let it cook gently in the residual heat or over very low heat after turning off the main heat. Enjoy your steaming, refreshing Soybean Sprout and Oyster Soup!
