Best Bean Sprouts Soup Recipes

HOT AND SOUR SOUP WITH BEAN SPROUTS

Steps:

• Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
• Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
• Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.

BEAN SPROUTS SOUP

Steps:

• Pour water into a saucepan and bring to a boil. Add bean sprouts and cook for several minutes. Strain (you can use the boiled bean sprouts for salad).
• Mix rice flour and buttermilk into the bean sprout stock. Add sugar and curry leaf. Season with salt.
• In a separate pan, heat vegetable oil. Add pepper and cumin and cook until fragrant, about 30 seconds. Pour mixture over the soup and bring to a boil.
• Serve hot. Garnish with chopped cilantro.

RICE NOODLE SOUP WITH BEAN SPROUTS

Steps:

• Prepare Rice Noodles according to the directions for pasta. Rice Noodles are done when they are al dente.
• In a soup pot, heat the oil over medium heat. Add ground pork, fish sauce, shallots, garlic and ginger. Stir fry until the meat is no longer pink.
• Add chicken broth. Bring to a boil. Reduce heat and simmer for 5 minutes.
• Add eggs, stirring constantly until the eggs solidify.
• Take off heat.
• Add bean sprouts, cilantro and cooked rice noodles into soup bowls.
• Ladle soup into bowls over sprouts, cilantro & noodles. Garnish with thinly sliced hot red chili pepper if you like.

DRAGGING NOODLES WITH BEEF AND BEAN SPROUTS IN SOUP

Steps:

• To make the noodles: Mix baking soda and water in a bowl. Then, mix salt and flour together. Add water mixture to the flour and salt and mix until it becomes a soft and pliable dough. Leave the dough to rest for about 30 to 50 minutes.
• Put the dough on a board and, with 2 hands, knead the dough for 15 to 20 minutes, stretching the dough into a rope, and using both hands, swinging it until it stretches. Divide the dough into 5 lumps of dough. Using some dry flour, double it up again and again, spinning it, until it turns into a set of noodles. Set aside.
• To make the beef: Put all of the ingredients in a pot and cook for about 1 hour over low heat. Remove from the heat and let the beef cool until it is cool enough to be handled. Slice the beef.
• To make the soup: In a mixing pot, combine the chicken bone, beef bone, water and cook for about 90 minutes. Throw the bones away and keep the soup. Then, put the pepper, ground ginger, salt, sesame oil and chicken spice in the soup. Bring the soup to a boil. Cook the noodles for 1 minute in the boiling soup. Add the sliced beef, parsley, and bean sprouts and serve.