Lee Yeon-bok's Oyster Soybean Sprout Soup

Name: Lee Yeon-bok's Oyster Soybean Sprout Soup
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: an appropriate amount of broth left from blanching soybean sprouts and oysters; 1 handful of previously blanched soybean sprouts; 1 egg; 2 tablespoons tuna extract; a little chopped large green onion

A refreshing, clear soup made in 5 minutes using the natural umami broth from blanching soybean sprouts and oysters.

5 min Difficulty Easy Soups & stews

Main ingredients

soybean sprouts oysters egg tuna extract large green onion

Ingredients needed

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soybean sprouts oysters egg tuna extract large green onion

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1 servings

an appropriate amount of broth left from blanching soybean sprouts and oysters
1 handful of previously blanched soybean sprouts
1 egg
2 tablespoons tuna extract
a little chopped large green onion

Recipe

Wash 1 pack of oysters and drain in a colander.
Blanch the soybean sprouts in boiling water, then remove them.
Add the oysters to the soybean sprout blanching water and blanch until 60–70% cooked. Then soak in cold water to cool, drain in a colander, and remove excess water.
Bring the soybean sprout blanching broth back to a boil and add 2 tablespoons of tuna extract, half of the blanched soybean sprouts, and 1 beaten egg.
Finely chop 1/2 large green onion. Use some for the seasoning sauce and add the rest to the soybean sprout soup to finish.

Bring the broth from blanching the oysters and soybean sprouts back to a boil.
Season with tuna extract and add the beaten egg to cook.
Add the blanched soybean sprouts and large green onion, then boil briefly to finish.

Cooking tips

Skimming off any impurities from the surface of the oyster blanching broth will give you a much clearer and cleaner soup.
If you like, add a little black pepper or red chili pepper powder for a spicy kick.

Recommended for

Those who need a soup to accompany oyster rice as a set meal.
Those who want to make a deep, refreshing hangover soup with minimal seasoning.

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