Bean Sprout Soup

We recently bought some bean sprouts as a topping for pad thai, but we later realized we got too much and now needed to find another use quickly since bean sprouts tend to not keep for long. Throw in all the cold and rainy weather lately, and I started thinking about soups. Not too many foods can warm you up as quickly or easily as a soup. Although I did an overnight soak due to the kind of seaweed I used, you could shorten that part by simply boiling the seaweed or using something else. However, I would recommend using the same kind or something similar because it does add a certain flavor to the soup. This type of seaweed is commonly found at Asian groceries in bins or containers of brine or frozen. I personally prefer the packaged frozen kind, but there's nothing wrong with the other variety. I also added in some white miso for additional flavor and its health benefits. I figured it might be a good idea with the bug going around lately. Anyway, give this soup a try and let me know what you think!

Bean Sprout Soup

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
				tomato, wedges
				bean sprouts
				seaweed
				water
				miso

Methods:

1. Soak seaweed overnight (or follow package directions) and discard water.
2. Combine water (reserve ~1 cup), seaweed, and tomato in pot and bring to a boil. The bean sprouts can be added at any time, even after the heat is turned off, depending on how soft you like them.
3. Mix remaining water with miso until homogeneous.
4. Add miso to soup just before serving since boiling the miso will kill off the beneficial bacteria.