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Preparation
5 minutes
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Cooking
10 minutes
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Difficulty
Easy
Tomato bean sprout soup with a sweet and sour flavor that is very easy to make will be a perfect choice if you are looking for a vegetarian dish that is light. Start cooking now with TasteVN to make this soup!
Ingredients for Tomato Bean Sprout Soup For 2 people
Bean sprouts 100 gr Tomatoes 2 fruits Green onions 4 stalks Vegetarian seasoning 2 teaspoons Common spices A little (salt/ pepper/ monosodium glutamate)
How to choose fresh ingredients
How to choose clean and fresh bean sprouts
- You should choose bean sprouts with long roots because typically, traditionally grown sprouts take about 5 – 7 days to harvest, so they will have quite long roots, unlike chemically soaked sprouts which have short roots.
- Prioritize buying bean sprouts with long, thin, and uneven stems because this is a characteristic of traditionally grown sprouts, not those soaked in chemicals.
- You should not choose bean sprouts with thick, white, and shiny stems or sprouts with dark and short roots. This is usually a characteristic of sprouts that have been treated with growth hormones, which may not be safe for you to eat.
How to choose fresh and delicious tomatoes
- It is advisable to choose tomatoes with a firm, plump skin, bright red color, and uniformity, as these are usually ripe and fresh.
- Tomatoes with green, fresh stems still attached to the top are often fresh and just picked, so they will taste sweeter and crisper.
- Avoid choosing 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 prepare Tomato Bean Sprout Soup
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Prepare the ingredients
Bean sprouts should have the outer shells removed, soak in diluted saltwater for 10 minutes, then rinse clean once more and drain in a basket.
Remove the stems from the tomatoes, wash them clean, and cut them into wedges. Chop off the roots of the green onions, remove any yellowed parts, wash thoroughly, and chop them into small pieces into a bowl.
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Cooking Soup
Place a pot on the stove, add about 600ml of water to the pot and bring it to a boil over medium heat. When the water starts to boil, reduce the heat and gradually add the prepared bean sprouts and tomatoes to the pot.
Tip: If you prefer a more sour soup, you can sauté the tomatoes briefly before adding water to the pot to cook the soup.After about 5 minutes, when the soup starts to boil again, season it with 2 teaspoons of vegetarian seasoning and 1 teaspoon of monosodium glutamate. Use a ladle to stir the seasoning until dissolved and adjust the taste as needed.
When the soup boils again, sprinkle in the chopped green onions and turn off the heat. Serve the bean sprout soup in a bowl, add a sprinkle of pepper for aroma, and you’re all done.
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Finished product
With this cooking method, your tomato bean sprout soup will have a light sour taste from the slightly ripe tomatoes, and you will still feel the softness when you eat it without it being mushy.
The gentle sweetness of the bean sprouts blends into the soup, making your bowl of soup refreshing. Although the soup is simple, it is extremely appealing with rice.
See more:
Tomato and Bean Sprout Soup is indeed very simple, isn’t it? I hope that with the method shared by TasteVN, you will successfully make this light and delicious vegetarian soup!
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