This soup is almost fat free and is great in bringing out the crunchiness of the bean sprouts. And it's easy peasy too!
This is my version of beansprout soup, or kongnamulguk in Korean.
250g beansprouts, soaked beforehand and any brown ones discarded
3 cups of water
7 dried anchovies
1 teaspoon of minced garlic
Half an onion, sliced
1 teaspoon of light soy sauce
2 teaspoons of Korean red pepper flakes
Half a cup of clam meat
Bring everything but the clam meat to a boil, then lower to medium heat and boil for 30 minutes.
Add clam meat and season with salt, boil for another 10 minutes. Ready to serve!
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