Bean Sprout Soup - Boil the Radish First and Add Bean Sprouts Later for a Clear, Refreshing Broth

Steps

1. 1

   Rinse the bean sprouts 2-3 times in cold water.

2. 2

   Julienne the radish with a knife (not a mandoline) to about 0.7cm thickness.

3. 3

   Put the dried anchovies and kelp in a pot and boil for 10 minutes, then remove them.

4. 4

   Add the julienned radish to one-third of the broth and boil for 3 minutes.

5. 5

   Add the remaining broth, 3 tbsp tuna extract, and bean sprouts and bring to a boil.

6. 6

   When the bean sprouts are cooked through, taste the soup and adjust with sea salt if needed.