A light and refreshing soup with nutritious vitamins keeps your immune system happy and healthy.
8 oz soybean sprouts
6 to 8 medium to large size dried anchovies for broth
1 plump garlic clove thinly sliced
1 scallion chopped
Salt and pepper
6 cups of water
In a medium-sized pot, bring six cups of water with the anchovies and garlic to a boil, uncovered. Reduce the heat to medium-high and boil, uncovered, for 10 minutes. Remove the anchovies and garlic from the broth.
Rinse the soybean sprouts a couple of times, discarding any floating skins.
Add the bean sprouts and one teaspoon of salt and boil, covered. Bring it to a boil, and cook for four to five minutes over medium-high heat. Do not open the lid while the bean sprouts are being cooked. Once bean sprouts are cooked, add salt and pepper to taste. Add the scallions and serve. Enjoy!