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Preparation
10 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Sweet and Sour Mung Bean Sprout Soup Serves 4
Tomatoes 3 pieces Mung bean sprouts 200 gr Tofu 2 pieces Chives 10 stalks Green onions 2 stalks Red onions 2 bulbs Cooking oil 1 tablespoon Fish sauce 1 tablespoon Common spices a little (Salt/ sugar/ seasoning powder)
How to choose fresh ingredients
How to choose clean and fresh mung bean sprouts
- Fresh, clean mung bean sprouts are those with long roots, as they need a week to grow naturally.
- You should choose sprouts with long, slender stems, long roots, and crispy, fresh stems.
- Do not buy fat sprouts with thick stems, short roots, and round shapes. These are characteristics of sprouts soaked in chemicals, which can harm health in the long run.
How to choose fresh, delicious tomatoes
- Choose tomatoes that have a plump, smooth skin, bright red and uniform color, as these are usually ripe and fresh.
- Tomatoes with green, fresh stems still attached to the top are often fresh and recently picked, so they will taste sweeter and crunchier.
- Avoid selecting tomatoes with wrinkled skin or those that feel soft and mushy when gently pressed, as these are usually overripe or have been harvested for a long time.
How to choose fresh, quality tofu, without gypsum
- You should choose tofu pieces that feel light when lifted, have good elasticity, and are very smooth.
- To buy fresh, pure tofu, you should smell the fragrant aroma of the soybeans. If you detect the characteristic smell of soybeans and taste the richness, then you should buy it.
- Avoid purchasing tofu pieces that smell like lime, as this indicates they contain impurities, which will make them dry, crumbly, and bland in taste.
- You should not choose tofu pieces that are dry, hard, crumbled, or have a sour smell, as these could be spoiled tofu.
- Additionally, to ensure hygiene and quality, you can make tofu at home following TasteVN’s instructions!
How to make Sour Bean Sprout Soup
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Prepare the ingredients
Pick the bean sprouts and remove the bean skins, soak them in diluted saltwater for 10 minutes, then rinse them again and drain in a basket.
Remove the stems from the tomatoes, wash them, and cut them into wedges. Cut off the roots and any yellowed parts of the green onions and chives, wash them, and cut them into pieces about 1 finger length.
Gently wash the tofu with clean water and cut it into bite-sized pieces.
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Sauté the tomatoes
Place a pot on the stove over medium heat, add 1 tablespoon of cooking oil, wait for the oil to heat, sauté the shallots until fragrant, then add the tomatoes and 1 teaspoon of seasoning, and sauté for about 3 minutes.
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Cooking the soup
After about 3 minutes, add 500ml of filtered water, turn the heat to high to boil, and when the water starts to boil, gently drop the tofu in and cook for another 2 minutes.
Next, add the bean sprouts and season with 1 teaspoon of salt, 1 teaspoon of sugar, and 1 tablespoon of fish sauce, then adjust the seasoning to your taste.
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Completion
Cook the soup for another minute, then add the chopped green onions and chives to the pot and turn off the heat. Serve the sour bean sprout soup in a bowl and you’re done.
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Final product
With this cooking method, your sour bean sprout soup will have a light sour taste from the tomatoes, and the broth will be refreshing and very palatable.
The soup may be simple, but it’s extremely delicious with rice. Show off your cooking skills and make it right away!
See more:
- How to cook sour bitter melon soup with vegetarian bamboo shoots to express gratitude during Vu Lan season
- How to cook vegetarian sour soup with light mushrooms, delicious for vegetarian meals
- How to cook sweet and savory bitter melon soup with oyster mushrooms, suitable for both vegetarian and non-vegetarian dishes
Bean sprout soup cooked sour is indeed very simple, isn’t it? We hope that with the method shared by TasteVN, you will successfully make this light and delicious vegetarian soup!
