Melly Sprouts
By Yankee Magazine|Apr 22 2006|
Ingredients:
Bean sprouts (with the big yellow beans on them), as much as you want
A bunch of green onions, chopped
Dashida
Wash the bean sprouts really well and put them in a pot. Make sure the bean sprouts are wet, but don’t add anymore water. Pour salt over and cover. Cook on high until you can smell the sprouts and smoke starts coming out of the pan. Then fill the pan about 3 quarters full of water, chopped green onions and Dashida. Stir and all that. If I had to guess, I would say I used about 3 tablespoons of Dashida for my soup last night but you can use as much or as little as you want. More salt to taste. Bring to a boil, then simmer for a little while. That’s it.
I put a scoop of rice and some black pepper in mine and it was really good that way, even though the soup was good by itself too. If it wasn’t so cold today I’d go to the store and buy more bean sprouts so I could make the soup again! But I have a little leftover for my lunch today
Ingredients
Ingredients:
Bean sprouts (with the big yellow beans on them), as much as you want
A bunch of green onions, chopped
Dashida
Instructions
Wash the bean sprouts really well and put them in a pot. Make sure the bean sprouts are wet, but don’t add anymore water. Pour salt over and cover. Cook on high until you can smell the sprouts and smoke starts coming out of the pan. Then fill the pan about 3 quarters full of water, chopped green onions and Dashida. Stir and all that. If I had to guess, I would say I used about 3 tablespoons of Dashida for my soup last night but you can use as much or as little as you want. More salt to taste. Bring to a boil, then simmer for a little while. That’s it.
I put a scoop of rice and some black pepper in mine and it was really good that way, even though the soup was good by itself too. If it wasn’t so cold today I’d go to the store and buy more bean sprouts so I could make the soup again! But I have a little leftover for my lunch today
