Clear Korean Soybean Sprout Soup
A light Korean soup with crisp soybean sprouts, scallion, and a clean savory broth.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Soybean sprouts300 g
- Anchovy-kelp broth or water1.2 L
- Scallion1/2 stalk
- Spicy green chili1, optional
🥣 Sauce & Seasoning
- Minced garlic1 tsp
- Korean soup soy sauce1 tbsp
- SaltStart with 1/3 tsp
👨🍳 Cooking Steps
Pick out any damaged sprouts, rinse gently two or three times, and drain.
Bring the broth to a boil over high heat. Thinly slice the scallion and chili.
Add the sprouts and garlic once the broth boils. Keep the pot uncovered for the rest of cooking.
When it returns to a boil, reduce to medium and simmer for 5–6 minutes, skimming foam with a ladle.
Add soup soy sauce, taste, and adjust only as needed with salt.
Add the scallion and chili, simmer for 30 seconds, and ladle into bowls.
🌟 Pro Chef Tips
- • Keep the pot uncovered throughout, or keep it closed until the sprouts are cooked; avoid opening and closing midway.
- • Use salt for the final adjustment so too much soup soy sauce does not darken the broth.
⚠️ Avoid Common Pitfalls
- ❌ Simmering much longer than 10 minutes can make the sprouts limp.
- ❌ If starting with cold liquid and a covered pot, do not open it halfway through cooking.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
❓ Frequently Asked Questions
Q. Can I make it without anchovy broth?
A. Yes. Use water and season with soup soy sauce and salt for an even lighter soup.
