Soybean Sprout Soup is said to be a great hangover remedy.
Soybean Sprout Soup
Soybean Sprout Soup is said to be a great hangover remedy. Soybean Sprout Soup is a popular everyday soup in Korea. Korean soybean sprout soup, which is cheap and easy to make, has a light and refreshing flavor and is full of vitamin C but low in calories. It’s super simple and it can complement pretty much anything.
Is Soybean Spout Soup not what you are looking for? Try these other Asian Noodle soup recipes:
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- 1 package of soybean sprouts
- 5 1/2 cups water
- 1 1/2 tsp salt
- 1 tsp soy sauce
- 1/2 tbs hot pepper flakes (optional)
- 1/2 onion, sliced
- 2 cloves of minced garlic
- 2 chopped green onions
- 7 dried anchovies
- roasted sesame seeds
- 1–2 tsp sesame oil
- Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
- Put the soybean sprouts into a pot and add 5½ cups of water.
- Add 1½ ts salt, 1 ts soy sauce, 2 cloves of minced garlic, ½ tbs of hot pepper flakes.
- Slice half a medium sized onion and put it in the pot.
- Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines.
- *tip: this is going to be taken out later, we won’t eat it
- Close the lid and bring to a boil over medium heat for about 15 minutes.
- When the soup boils over, open the lid and stir the soup with a spoon.
- Lower the heat and cook another 25 minutes.
- Add 2 chopped green onions and 1 or 2 ts of sesame oil.
- Turn off the heat.
- Grind roasted sesame seeds in a grinder.
- Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.
- Serving Size: 4