Bean Sprouts Soup
Instructions:
1. Sauté the Onions and Garlic:
Heat the peanut oil in a pan.
Add the finely minced green onions and chopped garlic. Sauté for about 2 minutes until fragrant.
2. Add the Vegetable Stock and Beans:
Add the vegetable stock and sprout beans to the pan.
Sauté for another 4 minutes, stirring occasionally.
3. Season the Soup:
Add pink salt and black pepper to taste.
Stir well to combine.
4. Serve:
Serve the soup hot.
Special Comments
This Bean Sprouts Soup is a light yet nourishing dish with a clean, refreshing taste. The crisp texture of the sprouted beans, combined with the savory vegetable stock, makes for a perfect start to any meal. It’s simple, healthy, and full of flavor – a quick and wholesome option for any day.
Bean Sprouts Soup
Notes/ Precautions
Don’t overcook sprouts – Overcooking bean sprouts can make them soggy and reduce their nutritional value. Keep them slightly crunchy for best texture.
Sauté on low flame – Sauté the garlic and green onions on a low to medium flame to prevent burning and to allow flavors to release slowly.
Adjust seasoning – Feel free to tweak the amount of black pepper or salt based on your taste and the saltiness of the vegetable stock.
Serve immediately – This soup tastes best when served hot and fresh, as the sprouts may lose texture if left sitting too long.