2 Handfuls Soybean Sprouts (7 oz)
4 Cups Water
1 Dried Anchovy Pack (or 6 Dried Anchovies)
3 Pieces Kelp (1 x ½ inch)
1 Green Onion
½ Tbsp Soup Soy Sauce
1 tsp Minced Garlic
½ tsp Salt
¼ tsp Hot Pepper Powder
Obtain about 2 handfuls (7 oz) of soybean sprouts. Remove any bad parts from both ends and rinse them in cold water.
Add 4 cups of water, the soybean sprouts, 3 pieces of kelp, and 1 dried anchovy pack in a pot.
Cook it covered on medium-high. It is important not to open the lid while it is boiling or you will get bad soybean flavor in your soup.
Meanwhile, chop 1 green onion into ½ inch pieces and mince 1 tsp of garlic.
Once the soup starts to boil, cook for about 5 minutes and then remove the kelp. You may also want remove the anchovies in this step to prevent a strong anchovy flavor in your soup.
Add ½ Tbsp of soup soy sauce, 1 tsp of minced garlic, ½ tsp of salt, and ¼ tsp of hot pepper powder to the soup. Cook for another 5 minutes on medium-high. If you can’t eat spicy food at all, you can skip the hot pepper powder. If you have YounDoo, reduce the amount of soup soy sauce, and add a little bit of YounDoo for extra flavor.
After 5 minutes, add the chopped green onion and cook for 2 more minutes. Then, turn off the heat.